How to Slow Smoke a Pork Loin

Smoked pork loin is a main dish easily paired with salads and vegetable side dishes.

Smoking meats gives a distinct smoky flavor, and is done using smokers that allow you to choose hardwood chips to enhance flavors of the meat dish they are preparing. Good wood chips to use include apple, hickory, red oak, and mulberry. Pork loin is slowly smoked over several hours to allow the smoke to penetrate through the loin so it retains juices and creates a distinct flavor. Does this Spark an idea?

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Pork loin
Choice of hardwood smoking chips
Olive oil
1 tsp. onion powder
1 tsp. paprika
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. ground cinnamon
1/4 tsp. fresh grated nutmeg
Meat thermometer

Instructions

- 1
  
  Mix onion powder, paprika, salt, white pepper, cinnamon and nutmeg together in small bowl. Cut away excess fat and membrane from the pork loin. Rub the entire loin with a light coating of olive oil, and season it with a spice rub mixture.
- 2
  
  Place your choice of hardwood chips in the smoker according to the smoker's instructions. Bring the smoker to 225 degrees F. Place the loin inside the smoker.
- 3
  
  Smoke the loin for two hours. Check the internal temperature of the loin with the probe thermometer. The pork is cooked thoroughly when the internal temperature is 155 to 160 degrees F with no visible pink meat inside.
- 4
  
  Remove the pork loin from smoker. Let the loin rest for 20 to 30 minutes before cutting it. This redistributes the juices throughout the meat and cools it enough for serving.