Best 9 Smoked Pork Loin Recipes

KASSLER RIPPCHEN (SMOKED PORK LOIN, GERMAN STYLE)

Steps:

• Preheat oven to 350F.
• Place meat in medium size roasting pan with drip tray and insert a meat thermometer.
• Add 1/2 inch of water to bottom of pan.
• Insert cloves every square inch of the meat.
• Sprinkle top of meat with brown sugar.
• Roast covered, in oven for 20 minutes per pound or until inserted thermometer reaches 165F.
• Uncover meat the last 30 minutes of cooking time.
• When meat is done, remove from pan and set aside in a warm place.
• Remove drip tray.
• Combine butter with flour; mix until smooth.
• Gradually add to drippings and cook stirring regularly, over medium heat until thickened (about three minutes).
• Gravy should be medium to thin consistency.
• Slice and serve meat with gravy and potato dumplings.

SMOKED STUFFED PORK LOIN

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Meanwhile, preheat a smoker, according to manufacturer's instructions, until temperature is a steady 220 degrees F (104 degrees F).
• Remove silver skin and fat from pork loin, then slice into the center and "unroll" it until flat. Season both sides with pork rub. Spread one side with cream cheese, then layer jalapenos and cooked sausage evenly over top. Carefully roll loin up into a fairly tight log and secure with cooking twine.
• Smoke in the preheated smoker until an instant-read thermometer inserted into the center reads 140 to 145 degrees F (60 to 63 degrees C), about 2 hours. Remove loin and wrap tightly in aluminum foil. Let rest for at least 20 minutes before serving.

SUGAR CURED SMOKED PORK LOIN "CANADIAN BACON"

Steps:

• rinse pork loin, then place one of the garbage bags in the other open them both as wide as possible place the loin inside the bags, mix the cure rub together pour over the loin making sure to get a even coat on the whole loin, then tie the bags in a knot and place in the fridge for 5 days, after the 5 day period is up then wash the loin clean, place in a smoker or pit with chips poored over the fire source cook at 220 degrees for 4 hours or the desired internal temperture of 150-160 degrees, remove from heat source wrap in foil or cover for at least 30 minutes before serving slice to desired portions it will never be dry if you follow these directions and it is even better on a roll or bread the next day.

SMOKED PORK LOIN WITH APPLE CHUTNEY

Steps:

• Put salt, sugar, molasses, vinegar, garlic, mustard powder, onion, pepper, rosemary, Worcestershire, bay leaves and 1 1/2 gallons water in a large stockpot. Bring to a boil and simmer, 20 to 30 minutes.
• Add ice to cool down, then place brine in fridge overnight to chill down to 40 degrees F. Place loin in brine and let brine for 24 hours.
• Preheat a smoker for smoking at 225 degrees F.
• Smoke loin with apple wood chunks until it reaches an internal temperature of 145 degrees F, about 4 1/2 hours. Let rest 20 minutes before slicing. Serve with Apple Chutney.
• Combine the apples, raisins, stock, brown sugar, whiskey, black pepper, salt, cinnamon, bell pepper and shallot in a saucepan and simmer 1 hour.

SMOKED PORK LOIN WITH ORANGE MARMALADE GLAZE

Steps:

• Mix red wine, honey, and 1 cup water together in a large bowl. Add hickory wood chips and soak for 10 minutes.
• Preheat smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.
• Mix oil, sage, salt, and pepper together in a bowl. Place pork on a rimmed baking tray and coat with oil-herb mixture.
• Place pork on highest rack in smoker. Add wood chips according to manufacturer's directions. Smoke until pork is no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes. Transfer pork to a serving platter.
• Mix marmalade and 1 cup water in a saucepan over low heat. Stir until heated through, about 5 minutes. Pour over pork.

PEANUT SMOKED PORK LOIN WITH PEANUT BUTTER BBQ SAUCE AND CARROT AND PICKLED ONION SALAD

Steps:

• Preheat the grill. Soak the peanut shells in water for 45 minutes.
• Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes.
• Preheat the oven to 400 degrees F.
• Transfer the pork to a roasting pan, drain the peanuts and add them to the pan. Roast the pork in the oven until it reaches 135 degrees F on an instant-read thermometer, about 20 to 30 minutes. Remove from the oven to a cutting board.
• Peanut Butter BBQ Sauce: Combine all the sauce ingredients in a large saucepot and bring it to a simmer over low heat. Let simmer for at least 1 hour. Taste and season with salt and pepper, if needed.
• Slice the pork and arrange it on a serving platter. Spoon the warm BBQ sauce over the top and serve with the Carrot and Pickled Onion Salad.
• Put the red onions in a shallow baking pan. In a saucepan, add the vinegar, sugar, and salt and bring to a boil over medium heat. Pour the hot liquid over the onions and cover immediately. Let sit covered for at least 1 hour. Strain the onions and reserve.
• To assemble the salad: In a medium-sized serving bowl, combine the carrots, parsley, peanuts, orange zest and juice, peanut oil and pickled onions and toss to combine well. Season with salt and pepper, to taste.

APPLE SMOKED PORK LOIN

Steps:

• 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.

SMOKED PORK LOIN BACK RIBS RECIPE

Steps:

• Day before: Remove membrane on underside. Removal makes the ribs more tender and allows penetration of the seasoning and smoke. Using a butter knife, start at the small end of the slab and pry-up part of the membrane. Grasp the membrane with a paper towel and pull it off toward the wide end of the slab. The membrane on loin back ribs may shred when pulled off, so you may have to pry up a few remaining bits and pull them off. Rub mustard over ribs, generously sprinkle rib rub all over ribs - front and back. Wrap in plastic wrap and refrigerate overnight. Actual cooking time is 6 hours. Allow additional 10 minutes for foiling and saucing ribs. Set smoker to 225 - 228 degrees. Preheat to temperature. If you have vents, set to 1/2 open. Add wood chips and let smoke for a few minutes. Place ribs in a rib rack on smoker rack with a drip pan underneath. I use a foil lasagna pan. I also cut my ribs in half, they are easier to maneuver. Smoke the ribs for 3 hours adding wood chips when needed. (I smoke 2 batches of chips. For smokier flavor, smoke longer) After 3 hours remove the ribs from the rack and set rack aside. Pour 1/4 cup of apple juice in foil lasagna pan, add ribs and cover tightly with foil. Cook for 3 more hours. Remove the ribs from the foil pan and place back in rib rack. Brush with barbeque sauce and place the ribs back into smoker. (I put the rack and ribs back in the foil pan). Cook uncovered 1 hour. Remove and serve with bbq sauce, if desired. Ribs - 550 calories per 1/2 rack Sauce - 70 calories per 1/2 rack

SMOKED PORK LOIN WITH DRIED FRUIT CHUTNEY RECIPE

Steps:

• FOR THE PORK: Combine sugar and salt in small bowl. Tie roast with twine at 1-inch intervals. Rub sugar-salt mixture over entire surface of roast, making sure roast is evenly coated. Wrap roast tightly in plastic wrap, set roast in rimmed baking sheet, and refrigerate for at least 6 hours or up to 24 hours. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in 8 by 4 1/2-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet. FOR A CHARCOAL GRILL: Open bottom vent halfway. Arrange 25 unlit charcoal briquettes over half of grill and place disposable pan filled with 3 cups water on other side of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour evenly over unlit briquettes. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Place disposable pie plate filled with 1 inch water directly on other burner(s). Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 300 degrees.) Clean and oil cooking grate. Unwrap roast and pat dry with paper towels. Place roast on grill directly over water pan about 7 inches from heat source. Cover (position lid vent over roast if using charcoal) and cook until meat registers 140 degrees, 1 1/2 to 2 hours, rotating roast 180 degrees after 45 minutes. FOR THE CHUTNEY: Combine wine, apricots, cherries, vinegar, water, sugar, shallot, and ginger in medium saucepan. Bring to simmer over medium heat. Cover and cook until fruit is softened, 10 minutes. Remove lid and reduce heat to medium-low. Add butter, Dijon, and dry mustard and continue to cook until slightly thickened, 4 to 6 minutes. Remove from heat and season with salt. Transfer to bowl and let stand at room temperature. 6. Transfer roast to cutting board, tent with foil, and let stand for 30 minutes. Remove and discard twine. Slice roast 1/4 inch thick and serve with chutney.