Recipe: Yummy Smoked pork loin

Smoked pork loin. Pork loin is a delicious cut from the back of the hog. Forget store bought pork loin, grab a fresh tender slab from the butcher and give it a rub down with our savory Traeger rub. This smoked pork loin recipe is perfect for weekend parties or gameday hangouts.

Smoked pork loin is something that I feel should be at every gathering. Christmas, weddings, birthdays, heck even a funeral is a good time for a smoked pork loin. German smoked pork, "Kasseler", is a salt-cured pork loin or pork chop which is smoked with beechwood or alder. You can cook Smoked pork loin using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Smoked pork loin

1. It's of Pork loin joint (mine was 1.8kg).
2. Prepare of American style mustard.
3. It's of Black pepper.
4. Prepare of Sea salt.
5. Prepare of Smoked paprika.

Germans use "Kasseler" as a tasty addition to kale and cabbage recipes or bake. This recipe begins with a light dry rub seasoning, continues with some apple wood smoke flavor, and ends with a tasty apple-cinnamon sauce. A pork loin is another great cut of pork to smoke. Rub the pork loin generously with the seasoning.

Smoked pork loin step by step

1. If the joint comes skin-on, remove the skin. Mix the rub ingredients to your taste. Use the mustard as a slather, then shake over your rub.
2. Wrap in cling film, and allow to marinade in the fridge.
3. When ready to cook, build your fire/light your BBQ and set it up for indirect cooking.
4. Place the meat on your grill and leave for two to two and a half hours - then wrap in foil and return to the grill.
5. After a further three hours, remove and allow to rest. When rested, pour off the resting juices and slice then pork. Serve with you sides of choice..

The rub for this recipe is a mixture of garlic and herbs with some brown sugar for added sweetness. The pork loin is what I remembered most though, because I had never seen smoked pork loin in another BBQ restaurant. The centre loin especially, is far too lean to take long periods of smoking. This recipe uses spices that are both savory and sweet to compliment the pork and the slaw. Pork is a mild meat that takes on intense flavors really well.