Prep 20 mins
Cook 2 hrs
In less than three hours time a luscious smoked pork loin can be prepared and served to your hungry guests. Instead of smoking for hours and hours until the pork is falling apart tender, the pork loin is smoked until it just reaches the stage of medium done...about 155 degrees Fahrenheit. A whole pork loin is one of two strips of meat that lie on each side of the porker's backbone. Many folks confuse the loin with the tenderloin. The difference is that the loin is on the outer side of the body cavity...the tenderloin is on the inside. The tenderloin is smaller and more tender than the loin. However, the loin is still pretty darned tender. And less expensive, too.
- 4.92 ml onion powder
- 4.92 ml paprika
- 4.92 ml salt
- 2.46 ml white pepper
- 1.23 ml ground cinnamon
- 1.23 ml fresh grated nutmeg
- 1814.36-2721.55 g whole pork loin
- This recipe begins with a light dry rub seasoning, continues with some apple wood smoke flavor, and ends with a tasty apple-cinnamon sauce.
- Begin by removing all of the membrane (silver skin) and excess fat from the outside of the pork loin. Rub the loin with olive oil, then lightly season it with a bit of this dry rub mixture.
- Smoke the loin (using apple wood) at 225 degrees Fahrenheit for two to three hours, or until the internal temperature reaches 155 degrees. Remove the smoked pork loin to a platter, covering lightly with foil and a kitchen towel. Let it rest for fifteen minutes before serving with the apple cinnamon sauce.
- Apple Cinnamon Sauce.
- Finely chop two large or three medium sweet apples (Fuji or Gala are great varieties for this) and place in a saucepan. Add one tablespoon sugar, one-half teaspoon each of cinnamon, paprika, salt and white pepper, and two tablespoons rice wine vinegar. Cover and bring to a boil over medium heat, then lower to a simmer. Cook gently until the apples are tender.
- Slice the smoked pork loin and top with a spoonful of the sauce.
this was very good. I used charcoal and apple wood chips so my smoke was a little hotter, 250-300. it only took me about an hour an 45 min to get to 155 F. the sauce turned out more like a chutney but we liked it better with the apples chunkier. loved the cinnamon on the pork. thanks again
Absolutely loved this. Cooked to 160 to avoid pink color. Was very juicy and flavorful. Served with broccoli rabe. Leftovers made for an excellent sandwich the next day!
Three stars because I feel that the recipe was poorly written. I made the rub out of the first four ingredients, onion powder, paprika, salt and white pepper. I made the apples with the cinnamon, sugar, and the rice wine vinegar. I did not put cinnamon on the pork and I did not put paprika in the apples. It did come out very good this way.