Smoked Pork Loin Recipe
The pork loin portion is a mildly flavored, fairly lean, and softly textured cut of the pig. It deserves to be smoked. Preparing a smoked pork loin isn’t tricky. You just need to decide whether you want to end up with thin, moist slices or pulled pork style meat.
Servings: 4
Calories: 192kcal
Equipment
- Paper towels
- Cutting board
- Sharp knife
- Sheet pan
- Medium bowl
- Whisk
- Traeger pellet grill
- Oak or apple wood pellets
- Aluminum foil
Ingredients
- 4 to 6 pound whole boneless pork loin
- 2 to 3 tablespoons extra virgin olive oil
- 1/4 cup coarse sea salt
- 1/4 cup turbinado or brown sugar
- 2 tablespoons freshly ground black pepper
- 2 teaspoons ground celery seeds
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Chinese five spice powder or ground cinnamon
Instructions
- Rinse the pork loin in cool water and pat completely dry with paper towels.
- Trim any silver skin and excess fat from the loin, leaving at least a 1/4″ of fat cap on for moisture and flavor.
- Place the pork loin on a sheet pan.
- In a mixing bowl, whisk together the salt, sugar, pepper, celery seeds, garlic powder, onion powder, cayenne, and five spice powder.
- Coat the entire loin with olive oil.
- Rub the meat all over with the spice mixture.
- Set the loin aside and allow it to come to room temperature for approximately 40 minutes.
- Fill the hopper of the Traeger grill with enough wood pellets to last up to 3 hours.
- Turn the smoker on with the top open until a flame is visible, approximately 5 minutes.
- Close the top of the grill and set the temperature to 225˚F.
- Preheat the grill for approximately 10 to 15 minutes.
- Place the seasoned pork loin, fat side facing up, on the grill rack inside the smoker.
- Insert the probe thermometer into the thickest end of the pork.
- Close the top and set a timer for 2 hours.
- Check the temperature of the meat at 2 hours.
- You are looking for an internal temperature of 145˚F.
- Continue smoking until the desired temperature is achieved, checking every 15 to 30 minutes.
- When the pork is at the desired temperature, remove it to a clean cutting board and cover it loosely with aluminum foil.
- Allow the meat to rest for at least 20 minutes before slicing.
- Slice the loin thinly and place on a platter for serving.
- Serve with a side of sauce
Nutrition
Serving: 100g | Calories: 192kcal