Hickory Smoked Pork Loin is an easy affordable crowd pleaser! Lean Pork Loin absorbs balanced flavor from spiced apple cider brine, 5-spice brown sugar rub, and sriracha orange marmalade glaze. Coupled with the delicious hickory smoke flavor produced by Cowboy Lump Charcoal and Hickory Smoking Wood Chunks, this recipe just might become your go-to pork loin recipe!
Thank you Cowboy Brand Charcoal for sponsoring this crave-worthy pork loin. The Hickory Smoked Pork Loin was tender, moist and packed with smoky-delish flavor thanks to Cowboy Brand Products.
WHAT YOU WILL LOVE ABOUT
HICKORY SMOKED PORK LOIN
The Price
Check out the price of the pork loin I cooked in the photo, it was under $7.00! Indeed, a family of 5 can enjoy a pork loin feast without dipping into the vacation fund! Plus, pork loin has no bones and little to trim thus making it notably economical.
The Flavor
Pork loin is mild lean meat therefore the backyard BBQ enthusiast can flavor-ize it how they want. I always suggest Cowboy Brand hickory or cherry smoking wood chunks or chips for infusing pork with that smoky delish flavor that we all love.
The Texture
When pork loin is smoked perfectly, it will be meltingly tender with ample juice. The slow smoking process helps break down the muscle fibers, resulting in a meat that it tender yet has a slight bite to it, offering a satisfyingly firm, yet yielding texture. Just be sure to smoke it until the internal temperature reaches about 142°F then let it rest until it reaches 145°F before serving.
The Ease
In brief, pork loin is easy to prepare and smoke on the grill! Follow the steps below for the brine, seasoning, smoking and the glaze; you will experience an enjoyable stress-free cook! YaY! Moreover, once you have smoked a few pork loins for your family I have a feeling that this recipe will be sent to your Party Food Recipe file!
ARE PORK TENDERLOIN AND PORK LOIN THE SAME?
Maybe you already know the answer to the above question, however there is a reason I am going to write the answer in capital letters! The answer is NO, DO NOT BUY PORK TENDERLOIN FOR A PORK LOIN RECIPE!
Why am I stressing this point with such intensity? To begin with, a few days ago when I was super busy taking down Christmas decor and packing it, I said to myself, “I need help”! (Hey, I have 18 huge big boxes of Christmas decorations that have to be carried up a ladder to the attic!) My son came to the rescue to help me hoist the large containers of treasured decorations up the ladder. But I had one more big job on my Due Today job list; a trip to the grocery store.
I helped myself by placing a grocery store order through Walmart’s grocery delivery service! Seldom do I choose grocery delivery because I don’t think they will pick out exactly what I want. The order I place clearly stated 2 pork tenderloin for a time-sensitive job. Of course, you can just imagine what happened. Once the groceries arrived, I dug through the bags and found 1 package of pork tenderloins and 1 package of pork loin!
Oh how I love a grocery mistake that turns into a delicious recipe! I should probably give that personal shopper an extra large tip! Because I LOVE my Hickory Smoked Pork Loin. This recipe I will definitely use in the future is scrumptious!
THE DIFFERENCE BETWEEN PORK LOIN AND PORK TENDERLOIN
Pork tenderloin is long and super narrow. In fact it is only 3-inches wide or less! Pork tenderloin comes from the muscle that runs along the backbone. It is super lean, and costs about twice the amount as pork loin!
Pork loin is a large bulky pork cut that comes from the top of the loin, or rib cage. Furthermore it is about 5-inches wide or more, and sells for under $4.00 a pound. When I buy a pork loin, I look for an even fat cap that is about 1/4-inch thick and runs from end to end.
Either cuts of meat are super tasty when properly smoked or grilled. Both the tenderloin and the pork loin can easily overcook resulting in a dry bite! So make sure to follow our tips for making an absolutely smoky-delish pork loin roast!
DOES THE TYPE OF GRILL MATTER?
I love to make pork loin on my Primo ceramic grill, also known as a kamado-style smoker. But I have cooked pork loin on a gas grill and pellet grill with success. Moreover, there are 2 important steps to develop a tender texture and flavorful pork loin. By using Cowboy Hickory Smoking Wood Chunks the pork is infused with depth of flavor and the smoke helps to create a moist environment for the pork to cook in. The other step I don’t want you to miss is the brine. The brine infuses the pork with moisture and flavor. So does the grill matter, no, not as much as the steps in cooking.
Using a Gas Grill
If you are smoking a pork loin on a gas grill fill a smoker box, or perforated foil packet with about 2 cups Cowboy Brand Smoking Wood Chips. Follow the same pork loin recipe steps below. In short just make sure to use low indirect heat, and rotate the roast a few extra times.
Using a Rotisserie on a Gas Grill
A grill with a rotisserie is a great way to develop even cooking. I have smoked pork loin on a rotisserie on my gas grill and charcoal grill with tasty results. Check out steps for smoking a pork loin on your gas grill’s rotisserie!
Using a Kamado-Style Grill
My Primo Ceramic XL 400 is a kamado style grill. I love to smoke pork loin over Cowboy 100% Natural Lump Charcoal coupled with a few chunks of Cowboy Hickory Smoking Wood Chunks. In addition, when I am in a hurry I toss in Cowboy Brand Smoking Wood Chips to get the fire going.
A ceramic grill/smoker is designed to retain the smoke and create a convection heating. I find that meat retains more moisture in a ceramic grill than a gas grill. A ceramic grill can hold the low temperature of 250°F more effectively than a gas grill. Concurrently, a pellet grill can easily be set for a low temperature such as 250°F as well.
Using a Pellet Grill
Good News! Cowboy Brand offers pellets! For tasty smoked pork loin, choose either Cowboy Brand Pellets; Hickory Barbecue Pellets or Applewood Barbecue Pellets. Simply fill up the pellet grill hopper with hickory or applewood pellets and cook as directed in the recipe.
HOW MUCH PORK LOIN TO BUY
A 3-pound smoked pork loin will generously serve 6 guests. By the book, serve a half-pound per guest, however, because there are always plenty of sides, I suggest 5 ounces per person. The advantage of smoking a large pork loin is that the leftover meat is quite scrumptious when served on a charcuterie board or as a luncheon meat sandwich!
STEPS FOR HICKORY SMOKED PORK LOIN
Prep the Meat
Remove the pork loin from the package and pat dry. Trim the fat cap to around 1/4″ thick. Score the meat in single 1/4-inch cuts at an angle. Turn meat at a 90 degrees angle and score again to make a diagonal pattern, also known as a crosshatch pattern. Consequently, scoring helps to to allow the brine, seasoning, and smoke to seep in.
Brine the Pork
Check to see what resealable plastic bag or bowl will fit the pork loin. The pork loin that I cooked for this blog was only 2.8-pounds! Therefore it could fit into a 1-gallon plastic bag. Mix the brine ingredients as directed. Lastly, combine the brine and pork loin in the selected container, and refrigerate for 3-4 hours.
Season the Pork
When ready to cook the pork, mix the seasoning rub and apply. Place the seasoned pork loin on a V-rack on top of a drip pan. Let the seasoned pork loin sit at room temperature for 30 to 60 minutes while you prepare the grill for smoking.
Prep the Smoke
Fill your smoker or ceramic grill with Cowboy® Lump Charcoal, and light. After 5-7 minutes add a few Cowboy® Hickory Wood Chunks at each end of the charcoal bed. Set the grill to two-zone cooking. That means one side is set for indirect cooking and the opposite side is for direct cooking.
Smoke the Pork Loin
Allow the grill to reach 275°F to 300°F degrees F. Over indirect heat, smoke the pork loin in the V-rack with a drip pan. Note: the drip pan is optional, I do it to avoid flare ups. Close the lid and smoke for about an hour. If using a probe, remove the partially cooked pork when it reaches 138°F to 140°F. Open the grill vents, and increase the cooking temperature to around 450°F.
Glaze the Pork Loin
Meanwhile, while the grill’s cooking temperature increases, combine the glaze ingredients. Over direct heat, return the pork loin to the grill, frequently brushing with glaze, and rotating it as needed to prevent burning. Cook pork loin until lightly charred and the internal temperature reaches 143° to 145°F degrees.
Rest and Serve Hickory Smoked Pork Loin
Remove the smoked pork loin from the grill, and tent with foil. Allow the roast to rest for 10 to 15 minutes, then slice against the grain and serve. Serve on a bed of Smoky Parmesan Egg Noodles!
INGREDIENTS FOR HICKORY SMOKED PORK LOIN
Cowboy Lump Charcoal and Cowboy Hickory Smoking Wood Chunks
2 1/2 to 4 pound Boneless Pork Loin (not a Pork Tenderloin)
Note: When cooking a pork loin over 4 pounds double the seasoning rub.
Brine and Seasoning Rub: If you really want to take a shortcut you could use a packaged brine recipe for turkey, it will work. Another shortcut is to use your favorite BBQ Pork Rub. However, I encourage you to use the recipe for the homemade brine and seasoning rub. It’s all about balance in this recipe! The homemade brine, seasoning rub, and glaze sing in harmony along with the hickory wood.
Glaze: I love using orange marmalade as the base for the glaze. The orange notes combine with the orange scent in the brine. However apricot or pineapple jam would work as well. The sriracha style hot sauce can be substituted with your favorite Louisiana or Mexican hot sauce. Worcestershire Sauce can take the place of soy sauce, if needed. And even the agave syrup has a stand in such as maple or golden syrup. Lastly, lime can be exchanged for the fresh lemon juice. But please no fake lemon or lime juice!
IN CONCLUSION
The perfect balance of brine, rub, hickory smoke, and glaze in this pork loin will deliver tender, flavorful pork loin every time. And I feel this recipe has that balance. But let me warn you, your tribe will love every bite of delicious, tender, and flavorful pork from this roast that you will be asked to smoke it often. The good news is Hickory Smoked Pork Loin is super inexpensive, cooks quickly, and can be served for any celebration or even a midweek meal!
Hickory Smoked Pork Loin
The perfect balance of brine, rub, hickory smoke, and glaze in this pork loin will deliver tender, flavorful pork loin every time.
Ingredients
- Cowboy Brand Lump Charcoal
- 2-4 Cowboy Smoking Wood Chunks
- 1 (3 to 4-pound) pork loin
- For Brine:
- 1 cup water
- 1/4 cup whiskey
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 cinnamon sticks
- 2 bay leaves
- 1 tablespoon whole grain mustard
- 2 dried orange slices or 1 tablespoon orange zest
- 1 teaspoon whole cloves
- 1 teaspoon coarse black pepper
- 3 cups cold apple cider
- For Seasoning Rub:
- 1 tablespoon brown sugar
- 1 tablespoon kosher salt
- 1/2 tablespoon granulated garlic
- 1/2 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- For the Glaze:
- 1/4 cup orange marmalade or apricot jam
- 2 tablespoon fresh lemon juice
- 1 tablespoon of agave syrup
- 1/2 tablespoons soy sauce
- 1 teaspoon sriracha hot sauce
Instructions
Prepare Brine
In a saucepan, combine whiskey, salt, brown sugar, cinnamon sticks, bay leaves, mustard, orange slices or zest, cloves, and black pepper. Bring mixture to a boil then lower to simmer, stir frequently until salt and sugar dissolve. Pour into a marination container and stir in cold apple cider. Add pork loin, and refrigerate 3-4 hours.
Prepare the Pork
Score the pork on both sides in 1-inch diagonals then rotate the roast 90 degrees and score again to make a crosshatch pattern.
Prepare Rub
On a sheet of parchment butcher’s paper mix seasoning rub ingredients; brown sugar, kosher salt, garlic, paprika, onion powder, ginger, and red pepper. Using a pastry brush, spread the spice mix out, about the size of the pork loin. Roll pork loin in spice mix. Cover the pork loin with the paper and press firmly to seal in the spices. Set aside until the lump charcoal and wood chunks are smoking! Place the seasoned pork loin on a V-rack.
Prepare Grill
Fill your smoker or ceramic grill with Cowboy® Lump Charcoal, and light. After 5-7 minutes add a few Cowboy® Hickory Wood Chunks at each end of the charcoal bed. Adjust the grill two-zone cooking; one side for indirect cooking and the opposite side for direct cooking. Adjust vents to give a steady 275°F to 300°F degrees.
Smoke Pork Loin
Over indirect heat, smoke the pork loin in the V-rack with drip pan. Close the lid and smoke for an hour. If using a probe, remove the partially cooked pork loin from the grill when it reaches 135° to 140°F. Open the grill vents, and increase the grill temperature to 450°F.
Glaze the Pork Loin
Meanwhile, while the grill’s cooking temperature increases, combine the glaze ingredients in a small bowl. Over direct heat, return the pork loin to the grill, frequently brushing with glaze, and rotating it as needed to prevent burning. Cook pork loin until lightly charred and the internal temperature reaches 143° to 145°F degrees.
Rest and Serve Hickory Smoked Pork Loin
Remove the smoked pork loin from the grill, and tent with foil. Allow the roast to rest for 10 to 15 minutes, then slice against the grain and serve. Serve on a bed of Smoky Parmesan Egg Noodles!
Notes
- Don’t be afraid of slightly pink pork. You have probably noticed that smoked meats often take on a pink tinge! As long as your pork is cooked to at least 140°F then rests and achieves 145°F at slicing, you will be fine.
- Pork Loin gets a bad name because many times it is over cooked. When I was young the “authorities” would claim pork was safe to eat only after it reached 165°F. Poor poor pork that temp makes it dry and bland!
- Delicious contrasting side dishes for smoked pork loin would be a fruit salad, freshly tossed green salad, mac and cheese or buttery Parmesan Egg Noodles. Of course, dinner rolls are a must!
- Cowboy Brand Cherry, Maple or Pecan are great substitutes for Hickory Smoking Wood Chunks or Chips.
- The U.S. Department of Agriculture suggests keeping cooked pork for up to four days in the refrigerator. Quickly place leftover pork into a storage container the moment you can. Please don’t leave cooked pork on the counter for more than one hour or until after dessert.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 200Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3359mgCarbohydrates: 46gFiber: 3gSugar: 37gProtein: 1g
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