First of all, the smoked pork loin is soaked in brine. There are two options for this. You can soak it in a brine solution or dry brine as well. If the pork is immersed in a brine solution, then the pork will absorb some water through osmosis.
This is beneficial because the moisture will ensure that the meat is tender after it is smoked. As a rule of thumb, you can add 3/4 cup of kosher salt to every gallon of water you use.
SMOKED PORK TENDERLOIN
If you want to brown the skin, it is a good idea to add sugar to the brine solution. The sugar will make the pork more caramelized after you smoke it.
You can add brown sugar or white sugar. Make sure that you stir in the salt and sugar well. On the other hand, if you are using dry brine, it will make the skin crispier after you smoke it.
It is a good idea to use coarse sea salt rather than using fine-grained salt. This is because the fine-grained salt will dissolve in the pork and make it taste too salty.
Whichever brine you are using, make sure that you place the pork in the refrigerator. If you don’t, it can lead to bacteria growth.
After smoking the pork, I like to brush it with BBQ spice rub.
This will add another layer of flavor to the pork. You can make the spice rub at home or even use the store-bought one. I would recommend whipping up some BBQ sauce at home. You can tweak the flavors according to your preference.
After that, cut the pork into even slices. You can add a sprinkle of parsley over the pork slices. I like to garnish the dish with lemon wedges, cucumber slices, and tomatoes. This will add a nice colorful look.
You can serve the dish with mashed potatoes or brown rice. If you want to serve it as brunch, you can also serve the pork with crusty bread or make a sandwich. I have also answered some of the common questions that people have about this recipe.
How long do you smoke a pork loin per pound?
This is one of the most common questions that people ask. It takes about one hour and a half to smoke a standard-sized pork tenderloin. You can check this by using a probe thermometer.
The internal temperature should be around 145 Fahrenheit. So, when the thickest part of the pork has reached this temperature you can remove the pork from the heat.
Make sure that you let it rest for a few minutes before you start slicing it.
How long does it take to smoke a whole pork loin?
It takes about 2 hours to smoke a whole pork loin. You can check the thickest part of the pork. Also, try adding a light wood like cherry, apple, or peach. This will give it a nice flavor.
Do you wrap pork loin in foil when smoking?
I like to use the half/half method. For the last hour, I like to wrap the pork loin in a foil. This makes it more tender.
How do you smoke a pork loin on a charcoal grill?
Many people don’t smoke meat because they think that they’ll have to buy an expensive electric smoker. The good news is that there are other alternatives that you can use.
For example, charcoal grills are a good option. You have to use the coals on one side and the meat on the other. Make sure that you don’t toss the pork directly above the charcoal.
This is because whole pork is more tender. So, you will need to handle it with more care and patience.
This Smoked Pork Loin will surely lighten up your gloomy winter evening with its savory flavors. Also, it is the perfect treat for your olfactory receptors.
HOW TO MAKE SMOKED PORK TENDERLOIN
- Prepare the marinade. Without peeling the orange or tangerine, wash them and cut them into slices. Then with the help of a toothpick, extract all the seeds. Peel the garlic. In a large bowl, add the water, then dilute the salt and sugar. If you have a cup of cooking wine, you can substitute a cup of water for wine. Add the rosemary, peppercorns, bay leaf, lemon, and tangerine.
- Remove the tenderloins from the marinade and discard the liquid. You will notice that the intense pink color of the tenderloins is more tenuous. Dry them with a dishcloth and take them to the smoker. The first step to smoke is the curing of the meat, which we already made thanks to the soaking in a brine. Then the drying of the meat and finally the smoked. Place the tenderloin in a metal tray, and place it in the smoker at 110 ° C for a time greater than 45 minutes and less than 90 minutes
- Then, remove the tenderloin from the smoker. With the help of a kitchen brush, varnish them on all sides with abundant barbeque sauce. Bake them in Broil function for ten more minutes to have the delicious reddish color of the barbeque sauce.
- Slice the tenderloins, sliced about an inch thick
Ingredients
- • 2 pork tenderloin pork (1 Kg.)
- • 1 lemon
- • 6 cups of water
- • 1 cup of white wine (optional)
- • 1 tangerine
- • 1 orange
- • Two sprigs of rosemary
- • 1 tsp peppercorns
- • 2 garlic cloves
- • 1 bay leaves
- • 1 vinegar cup
- • 1 cup barbeque sauce
- • ⅛ cup of salt
- • ⅓ cup of sugar
- For service
- • 500 g. of potatoes
- • 2 tbsp butter
- • 250 g. green beans
- • Salt and pepper to taste
Instructions
- The first step is to prepare the pork tenderloins. Place the tenderloin on a cutting board and with a sharp knife, remove excess meat or fat that can deform the tenderloin. If you wish you can keep these small pieces of meat for another preparation. Then, rinse the tenderloins under running water. Place the tenderloins on a plate, cut the lemon in half. Squeeze and rub the lemon on each tenderloin. Let the tenderloins rest with the lemon juice for about twenty minutes. Finally, rinse the tenderloins and dry them with a kitchen towel.
- Prepare the marinade. Without peeling the orange or tangerine, wash them and cut them into slices. Then with the help of a toothpick, extract all the seeds. Peel the garlic. In a large bowl, add the water, then dilute the salt and sugar. If you have a cup of cooking wine, you can substitute a cup of water for wine. Add the rosemary, peppercorns, bay leaf, lemon, and tangerine.
- Dip the tenderloin in the marinade, ensure that the tenderloins are completely covered with the marinade. We use a round bowl, but if you wish you can use a deep bowl to ensure that all the meat takes on the flavor of the marinade. Store the tenderloins inside the fridge for at least two hours. If you have time, you can do this the night before and cook them the next morning.
- Remove the tenderloins from the marinade and discard the liquid. You will notice that the intense pink color of the tenderloins is more tenuous. Dry them with a dishcloth and take them to the smoker. The first step to smoke is the curing of the meat, which we already made thanks to the soaking in a brine. Then the drying of the meat and finally the smoked. Place the tenderloin in a metal tray, and place it in the smoker at 110 ° C for a time greater than 45 minutes and less than 90 minutes.
- While the tenderloins are drowning, you can prepare the mashed potatoes in the way you used to. Place the potatoes, washed and with a shell to boil in a pot with enough water (6 cups) and a tablespoon of salt. Cook the potatoes, uncovered over high heat for about thirty minutes or until they are soft. Peel and crush them, add the butter and a pinch of salt. Cook the steamed green beans, sprinkle them with salt and a pinch of oil.
- Then, remove the tenderloin from the smoker. With the help of a kitchen brush, varnish them on all sides with abundant barbeque sauce. Bake them in Broil function for ten more minutes to have the delicious reddish color of the barbeque sauce. Remove them from the oven, let them stand for 15 minutes and place them on a cutting board. Slice the tenderloins, sliced about an inch thick. Serve the tenderloin with purée and steamed green beans.
Notes
- One technique that I usually use when I have time and that improves the flavor of tenderloins is to dilute two tablespoons of salt and two tablespoons of sugar in a cup of wine. Then I fill an injector with the brine and inject it to the loin piece with all that liquid. I leave it marinating for two hours and the result is perfect.
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