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Smoked Boneless Pork Loin With Apple Cinnamon Sauce Recipe

This recipe for smoking a boneless pork loin is one that I have been making for years.
I love the way the slight hint of paprika and cumin balance out the applewood smoke flavour. The apple cinnamon sauce is the perfect accompaniment for this smoked pork loin.
While the pork loin is resting make this quick and easy sauce to serve with the pork.
Prep Time10 mins
Cook Time3 hrs
Resting Time20 mins
Total Time3 hrs 10 mins
Course: Main Course
Cuisine: Barbecue
Servings: 6
Calories: 242kcal
Author: Charlie

Ingredients

  • 1⁄4 teaspoon ground cinnamon
  • 1⁄4 teaspoon nutmeg
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 4 - 6 lbs whole pork loin

Apple Cinnamon Sauce Ingredients

  • Salt & pepper to taste
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1 Tablespoon brown sugar
  • 2 Tablespoons rice wine vinegar
  • 2 Large sweet apples Royal Gala are my favourites

Brine Ingredients

  • 4 tbsp honey
  • 5 cloves crushed garlic
  • 1 tbsp black peppercorns
  • 1/2 cups salt
  • 4 cups water
  • 4 sprigs rosemary

Instructions

  • To start off preheat your smoker to 225°F. For this recipe, I like to use an apple wood. It goes deliciously with the pork in this recipe.
  • Remove all the excess fat, silver skin (membrane) from the outside of the loin.
  • In a bowl mix together the ground cinnamon, nutmeg, white pepper, cumin, onion powder, paprika & salt. Rub the loin with olive oil and sprinkle over some of the dry rub.
  • Smoke the pork loin at 220°F for 3 hours. Basting as necessary. Check the internal temperature with a meat thermometer. You are looking for an internal temperature of 155°F.
  • If you have achieved an internal temperature of 155°F, transfer from the smoker to your platter and cover for at least 20 minutes before carving.
  • If an internal temperature of 155°F is not achieved put back in the smoker, checking every half hour and basting as necessary.

Apple Cinnamon Sauce

  • Finley chop the apples and place in a saucepan. 
  • On a medium heat add in sugar, rice wine vinegar, cinnamon, paprika, and salt & pepper. Cover and bring to a slow boil, lowering to a simmer until the apples are tender.
  • Slice the pork loin in nice thick slices with a healthy helping of the apple cinnamon sauce drizzled on top. 

Brine Instructions

  • Boil half the water with all the ingredients. Ensure you whisk thoroughly to dissolve the honey and salt.
  • Using a container that is largest enough to fit your pork add the mixture along with the rest of the water. Make sure the it is completely cool before you add the pork!
  • Once cooled place the pork in the brine and refrigerate for 2 to 6 hours. Following that rinse and pat dry the pork with paper towels.
  • Then let the pork sit out for 30 minutes to get to room temp before cooking.