Whole, boneless pork loin is a succulent, and expensive, piece of meat. Fortunately, I caught the whole 4-5 pound loins on sale recently and have a baked and smoked recipe to share.
Baked pork loin
Take a 1.5-2 pound chunk of pork loin and place in a small casserole or bread pan. Liberally cover the top and sides with
- prepared yellow mustard
- brown sugar
Bake in a 375 degree oven for approximately one hour or until a meat thermometer registers 160 degrees in the thickest part. Let cool and slice. This is so tender and flavorful that you’ll want to cook another as a backup.
Smoked pork loin
First, make a rub paste to thoroughly coat the loin. This recipe is enough for 3 pounds of loin:
- 3 teaspoons brown sugar
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (or more for heat)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1/2 cup prepared, yellow mustard
- 2 Tablespoons honey
- 2 Tablespoons vinegar
- 2 Tablespoons white wine
- 2 Tablespoons corn starch
Mix all the ingredients together into a paste. Smother the loin(s) with this paste and let marinade in a closed container in the refrigerator. Longer is better.
Smoke in a grill or smoker using either charcoal or your favorite wood chips. Cook over indirect heat to avoid burning at 250 – 300 degrees. Baste the meat with the marinade while turning every 15 minutes or so. Cook until a meat thermometer registers 160-165 degrees. Make plenty — you’ll need it.