Baked and Smoked Pork Loin

Saturday, March 12th, 2005 10:00 am by Neal

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.

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