HOW TO SMOKE A PORK LOIN: TOP TIPS

If you're new to smoking or just want to produce something incredibly tasty without putting in a lot of work, smoking a pork loin is a great option.

HOW TO SMOKE PORK LOIN

Your fully defrosted pork should be taken out of the packaging and placed on a sizable cutting board. Remove any heavy layers of fat or tough connective tissue, such as silver skin, with a long, sharp knife.

HOW TO PREPARE AND SEASON PORK LOIN FOR THE SMOKER

A small amount of fat and connective tissue is acceptable because they'll assist keep the loin from drying out while cooking. Large or tough bits of fat, however, will be challenging to digest.

HOW TO PREPARE AND SEASON PORK LOIN FOR THE SMOKER

On its own, pork doesn't have a lot of flavor. Before cooking, flavor can be added using a dry rub or marinade, by stuffing the pork loin, or even by flavoring the pig loin with an injection. These approaches can be combined as well.

THE BEST FLAVORS FOR SEASONING PORK LOIN

Pork loin is a lean meat that is perfect for incorporating delicate flavors like fresh herbs, lemon, and flavored oils. These flavors could be overpowering when used on fatty cuts like pulled pork or a ribeye steak.

THE BEST FLAVORS FOR SEASONING PORK LOIN

The herbs and spices in dry rubs are typically combined with salt and at least one hot ingredient. We suggest our Traeger Rub or Traeger Pork & Poultry Rub for pork loin.

PORK LOIN DRY RUBS

You can even prepare your own rub, such in this recipe for ancho-rubbed pork loin. Rub the spice into the pork loin on all sides and leave it for five to ten minutes to penetrate the meat.

PORK LOIN DRY RUBS

Pork loin can be injected with liquid, just like other large pieces of meat, to add flavor and prevent drying out while cooking. Apple sauce, salt, Worcestershire sauce, and water are the ingredients for the injection mixture in our recipe for Bacon Draped Injected Pork Loin Roast.

PORK LOIN INJECTIONS

Stuffing a pork loin with herbs, aromatics, and textural components like almonds is another approach to enhance its flavor. To accomplish this, the pork loin roast must be butterflyed, a process that turns the roast into a flat piece of meat.

STUFFED PORK LOIN

The loin is spread out, folded up, and secured before being roasted. For instructions, see our recipe for Bacon Stuffed Pork Loin.

STUFFED PORK LOIN

The easiest way to smoke pork loin without it drying out is to increase the heat after the smoke has had a chance to absorb. The pork loin will cook more quickly as a result, preventing drying out.

HOW DO YOU SMOKE PORK LOIN WITHOUT DRYING IT OUT?

If the smoking area is evenly heated, as it will be if you use a Traeger, you do not need to flip pork loin when smoking.

DO YOU FLIP PORK LOIN WHEN SMOKING?

You might need to move the meat around if your grill or smoker isn't a Traeger because it might have hot zones that need to be avoided in order to avoid overcooking particular portions.

DO YOU FLIP PORK LOIN WHEN SMOKING?

The USDA states that the safe serving temperature for pork loin is 145 degrees, followed by a three-minute rest period. Additionally, our barbecue authority Chad Ward advises cooking the pork to 145 degrees before giving it a 20-minute rest.

WHAT'S THE SAFE SERVING TEMPERATURE FOR PORK LOIN?

Based on the tastes in your stuffing, marinade, or rub, choose your side dishes for pork loin. One frequently served side dish for hog is cabbage.

WHAT TO SERVE WITH SMOKED PORK LOIN

Think about our Traeger Smoked Coleslaw or Beer Braised Cabbage with Bacon for a heartier side. Our Grilled Mango Coleslaw offers a burst of citrus and sweetness that will make for a pleasant contrast if you've made a particularly spicy roast pork.

WHAT TO SERVE WITH SMOKED PORK LOIN

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