Traditional Smoked Pork Loin Roast

🕒 Prep: 15 min
🔥 Cook: 6 hours
🍽 Serves: 8
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Welcome to the world of irresistible smoky flavors with our Traditional Smoked Pork Loin Roast. Perfect for backyard gatherings or a cozy family dinner, this recipe brings the taste of the outdoors into your kitchen, leaving your guests craving more.

Ingredients for Traditional Smoked Pork Loin Roast

Pork loin: A lean cut that absorbs flavors beautifully while remaining tender and juicy. Olive oil: Helps the seasoning adhere and adds a subtle richness. Kosher salt: Enhances the natural flavors of the pork. Brown sugar: Adds sweetness and helps create a delicious crust. Smoked paprika: Deepens the smoky taste. Garlic powder and onion powder: Infuse savory notes. Black pepper: Adds a hint of heat. Dried thyme: Lends an earthy aroma. Apple wood chips: Impart a sweet, fruity smoke that complements pork perfectly. Apple cider vinegar: Keeps the meat moist and adds a slight tang.

Tips & Tricks

  • Use a digital meat thermometer for precise temperature readings.
  • Experiment with different wood chips like hickory or cherry for varied flavors.
  • Don’t skip the resting period; it’s crucial for juicy meat.

Serving Suggestions

This smoked pork loin pairs beautifully with creamy mashed potatoes and roasted vegetables. For a lighter option, serve it alongside a crisp, refreshing coleslaw. A side of homemade cornbread can also complement its smoky goodness perfectly.

Frequently Asked Questions

Can I use a different cut of pork?
Yes, pork shoulder or pork tenderloin can also work, but cooking times will vary.
What if I don’t have a smoker?
You can use a grill with a smoker box or even an oven with a liquid smoke flavoring alternative.

Traditional Smoked Pork Loin Roast Recipe Walkthrough

Start by preheating your smoker to 225°F. While it’s warming up, soak your apple wood chips in water for at least 30 minutes to ensure they smolder rather than burn. This is key to getting that lovely, slow infusion of smoke.

In a small bowl, combine the kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and dried thyme. This will be your seasoning rub. Drizzle the olive oil over the pork loin, ensuring it’s nicely coated, then evenly apply the seasoning mixture. Make sure every inch of the pork is covered for maximum flavor.

Place the seasoned pork loin on the smoker rack. Insert a meat thermometer into the thickest part of the meat to monitor the internal temperature accurately. This is crucial for achieving the perfect doneness.

Allow the pork to smoke for 4-6 hours, keeping an eye on the temperature. Your goal is an internal temp of 145°F. Don’t forget to add more soaked wood chips as needed to maintain a consistent smoke flow. Every now and then, give the pork a light spritz with apple cider vinegar to keep it juicy and enhance its flavor.

Once the pork loin reaches the desired internal temperature, remove it from the smoker and let it rest for at least 15 minutes. This resting period helps the juices redistribute throughout the meat, ensuring each bite is succulent. Slice it up and serve.

Why You'll Love This Recipe

  • Rich, smoky flavor infused with apple wood chips.
  • Perfectly balanced seasoning with a hint of sweetness from brown sugar.
  • Moist and tender meat that melts in your mouth.
  • Simple enough for beginners, impressive enough for a special occasion.

Ingredients

1 (4-pound) boneless pork loin
2 tablespoons olive oil
1/4 cup kosher salt
1/4 cup brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon dried thyme
2 cups apple wood chips
1/4 cup apple cider vinegar

Step-by-step Instructions

1. Preheat your smoker to 225°F and soak the apple wood chips in water for at least 30 minutes.
2. In a small bowl, mix together the kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and dried thyme.
3. Rub the olive oil over the pork loin, then evenly coat with the seasoning mixture.
4. Place the pork loin on the smoker rack and insert a meat thermometer into the thickest part of the meat.
5. Smoke the pork loin for about 4-6 hours, or until the internal temperature reaches 145°F, adding soaked wood chips as necessary to maintain smoke.
6. Occasionally spritz the pork loin with apple cider vinegar to keep it moist throughout the smoking process.
7. Once cooked, remove the pork loin from the smoker and let it rest for at least 15 minutes before slicing and serving.

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