MAPLE SMOKED PORK LOIN
This baby is so tender and moist, and packed full of wonderful smoked flavor, I will be doing this again and again.
Provided by Lynn Socko @lynnsocko
Categories Pork
Number Of Ingredients 8
Steps:
- Place pork loin in a 1 or 2 gallon ziploc bag. Sprinkle in McCormick's Smokehouse Maple Seasoning and coarse sea salt. Add enough water to completely cover pork loin. Let sit in fridge overnight.
- The morning of smoking it, drain off water and rinse. Pat dry with paper towel. Mix together 3 tbsp of Smokehouse Maple seasoning and 3 tbsp of olive oil. Rub generously over loin, top, bottom and sides.
- Lay out enough strips of bacon to cover loin from end to end, slightly overlapping slices.
- Place loin, fat cap up on bacon. Begin to pull bacon up over loin from both sides and secure with a toothpick. Turn loin back over, sprinkle with more seasoning if desired. Using butchers string, tie loin up from end to end and across. Here is a video if you are not familiar with this process. http://www.epicurious.com/video/technique-videos/technique-videos-meat/2745264001/meat-how-to-classictie-a-roast/1915433334
- I used charcoal and soaked maple wood chunks to smoke with. I smoked to an internal temp of 160. I used a spray bottle and apple juice to spray the loin about once every 45 min or so, just to make sure it didn't dry out, I also had a water pan in my smoker.
- Here is a helpful chart for smoking times and temps. http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
