Smoked Pork Loin Recipes For Smoked Foods Lovers

By Author: Linda Williams
Total Articles: 6
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Among people’s favorite cut of pork is the loin, as the plethora of smoked pork loin recopies out there attest to. This cut is taken from the tissue along the top of a pig’s rib cage. Pork loin is especially popular in the United States and the United Kingdom. In the U.S., the cut often becomes pork chops or steaks. In the U.K., this is a favorite cut for bacon – in fact, what’s known as Canadian bacon utilizes the pork loin and was brought to Canada by British settlers.

Creating smoked foods involves using wood (in most cases) to cook and flavor a cut of meat. In North America, the most common woods used in smoking meat are hickory, mesquite, oak, pecan, alder and maple. Fruit-tree woods, such as apple, cherry and plum are also used.

For lovers of smoked foods, here is a tantalizing smoked pork loin recipe. This recipe yields between eight and 10 servings.

To make this smoked pork loin recipe, you will need: a one-pound boneless pork loin roast; 3 Tbsp. brown sugar; 1 1/2 tsp. shredded orange peel; 3/4 tsp. salt; 1/4 tsp. pepper; 1 1/2 tsp. ground ...
... coriander; 3/4 tsp. ground ginger; 1 1/2 tsp. paprika; 3 cups hickory chips.

Here’s what to do to make this recipe.

Cut all the fat off the meat and place in a dish. In a bowl, mix the salt, pepper, ginger, paprika, orange peel, coriander, and brown sugar. This is called a “rub,” and you sprinkle every part of the pork loin with it and then rub it into the meat. Cover the dish with the meat in it and let it sit for two to four hours in the refrigerator.

When you’re about an hour away from cooking time, cover the hickory chips with water to soak. After the hour is up, remove the water from the chips.

Put a drip pan in a lidded grill, and around it arrange medium-hot coals. Take half of the wood chips and lay them onto the coals, then put the loin roast on the rack above the heat. With the lid closed, cook for between one and a half and two hours. Check the temperature of the meat with an oven thermometer and make sure it’s at least 155 degrees.

When cooking is finished, smoked foods lovers will be delighted with the flavor and consistency produced by this great smoked pork loin recipe. Remember to let the meat sit for about 15 minutes before cutting, and then dig in.

Doug Thomas is a freelance writer for SmokedFoods.com, a seller of smoked recipes, smoked chicken and other cooked pork products using private smoked pork loin recipes. Interested in finding out more about SmokedFoods.com? Visit our website today for more information.