If you have never had smoked pork loin roast, you are missing out. Even if you don’t have a smoker, you can make a juicy, delicious pork loin roast in your oven.
When you purchase a full pork loin (at Costco for example) it will be a long, cylindrical tube. I usually purchase one that is about 9lbs, and then cut it into three separate roasts when I get home. You may be able to find a pork loin roast at your local supermarket that has already been cut into 2 to 4 lb roasts.
Pork loin is a very lean cut of meat. There are a few important steps that should be followed to make sure that it does not dry out. The first thing that I strongly recommend is to brine the pork for 2 hours. Here is our recipe for brining pork loin or chops.
The other important thing to do is cook the pork loin low and slow at a temperature of 225 degrees. You should plan about 30 to 40 minutes per pound, depending on your smoker or oven. I use two temperature probes and pull the pork out to rest for 5 minutes when the lower of the two hits 144 degrees. The internal temperature of the meat will continue to rise during the 5-minute rest.
You can use whatever dry rub and spices you like. I like to experiment with different options to mix things up and explore new flavor combinations. Some of the better options I’ve tried include:
- SuckleBusters Hog Waller
- SuckleBusters Honey BBQ Rub
- Salt, pepper, garlic powder, smoked paprika, and rosemary
Ingredients
- 2.5 to 3.5 lb Pork Loin Roast
- Dijon Mustard (as a binder for the rub)
- Rub and seasoning (see above)
Step by Step Instructions
Step 1:
Brine the pork loin roast for 2 hours.
Step 2:
Preheat your smoker or oven to 225 degrees.
Step 3:
Remove the pork loin from the brine and rinse it with cold water. Thoroughly dry the pork loin with paper towels.
Step 3:
Rub a thin layer of dijon mustard onto the entire pork loin roast. Sprinkle your dry rub/seasonings onto all sides of the pork loin roast. Do not rub it in. Just sprinkle it on (don’t be stingy). Insert two temperature probes into the roast.
Step 4:
Cook the roast in your smoker or oven until the lower of your two temperature probes reaches 144 or 145 degrees. Plan for the cook to take 30 to 40 minutes per pound. Remove the roast from your smoker or oven and allow it to rest for at least 5 minutes before slicing. The roast in the picture below was cooked in an oven.
0 Comments