Smoked Sweet Cajun Pork Loin

"A delicious smoked flavor combined with a sweet and tangy glaze. The meat is tender and moist. This was cooked on a propane smoker at 225 degrees for about 2 hours but could be coooked on the grill with a wood chips and a smoker box."
 
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photo by a food.com user photo by a food.com user
Ready In:
3hrs
Ingredients:
4
Serves:
8-10
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ingredients

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directions

  • Rinse pork loin under running water and pat dry with paper towels.
  • Sprinkle the Cajun seasoning liberally over meat; rubbing into surface.
  • Allow to sit at room temperature for 45 minutes to 1 hour; place in smoker and cook for 30 minutes.
  • Mix together the syrup and hot sauce; baste meat frequently for the next 90 minutes or until internal temperature of meat reaches 160 degrees for medium or 170 degrees for well done.
  • To prepare on a grill: Prepare meat as above, place water soaked wood chips in a smoker box and place into hot coals.
  • Put the meat on rack over hot coals; cook, turning and basting every 15 to 20 minutes for 1 hour or until internal temperature registers 160 degrees on a quick read meat thermometer.
  • Allow meat to rest for 15 to 20 minutes before slicing and serving.

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Reviews

  1. Love this! I can't say much else. Love the sweet and spicey mix here. Every taste leaves me wanting more.
     
  2. Very Very good.
     
  3. I did have to make this in the stovetop smoker but it was still wonderful. I used Tabasco so increased the maple to 3/4 cup and used the 1/4 hot sauce. 60 minutes in the smoker with maple and hickory chips. After that, put it in a 325 oven for 30 minutes, using the mop. Turned the heat up to 375 to finish. Tender, delicious. We will have this again. Thanks, Paula, just great!
     
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I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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