Smoked Pork Loin

Yesterday, as I am wont to do on the weekends, I smoked some meat. In particular, I tried a pork loin for the first time, and I must say it turned out beautifully. Here’s what I did:

  • Brined the pork loins (4) in a solution of salt and molasses for 6 hours
  • Applied a dry rub to the loins, which consisted of the following:

    • Salt
    • Pepper
    • Cayenne
    • Garlic Powder
    • Paprika
    • Cumin
    • Brown Sugar
  • Smoked the loins using a combination of charcoal and merlot vines at 200 degrees Fahrenheit for an hour and a half
  • Grilled the loins over hot coals for 5 minutes per side
Here’s a shot of one of the loins after coming off the smoker and resting for a few minutes



You’ll notice the nice smoke ring around the edge of the meat, and you might even notice how juicy, especially for a pork loin, it turned out. The brining is the key. Now, apparently, we can’t live on just pork alone, so we made a more proper complete meal, which consisted of:

  • Garlic Confit Mashed Potatoes
  • Collard Greens and Kale with Bacon
  • Roasted Red Peppers
And while I’m no food stylist, it looked ok, and tasted even better. Served with a 2005 Tempranillo.

2 Notes/ Hide

  1. muhhself reblogged this from ffffood and added:
    Looks great - merlot vines are...don’t know if I’d have
  2. dylvez reblogged this from ffffood
  3. ffffood posted this