Smoked Pork Loin
With a simple rub, this smoked pork loin requires no marinating, is super juicy and perfect for a family or group of friends.
Servings 8
Calories 227kcal
Ingredients
- 3-4 lb pork loin
- 1 tablespoon Dijon mustard
- 2 tablespoon light brown sugar
- ½ tablespoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon ground mustard
- ⅛ teaspoon cayenne pepper
Instructions
- Pat dry the pork. Cut about ¼ inch down the fat cap in a diagonal patter. Rub the mustard on the pork. Mix all of the spices in a bowl and then rub liberally over the pork.
- Preheat smoker to 225°F. Smoke pork until the internal temperature reaches 145°F, about 2-2 ½ hours.
- Remove from the smoker and tent with foil, allowing it to rest for about 10 minutes. Slice against the grain and serve.
Notes
- While some fat is desirable for flavor, trim any excessive fat to prevent flare-ups and ensure even cooking.
- Make diagonal cuts about ¼ inch deep on the fat cap. This aids in rendering down the fat and allows better seasoning penetration.
- Use apple wood for smoking. Apple and pork go together like peas and carrots.
- If you don't want to make your own spice rub, just use store-bought.
- Let the loin rest for 10 minutes before slicing which lets the juices stay inside.
- Slice the pork against the grain so it remains tender.
Nutrition
Serving: 1serving | Calories: 227kcal | Carbohydrates: 6g | Protein: 40g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 79mg | Sodium: 1113mg | Potassium: 19mg | Fiber: 0g | Sugar: 2g