HIH Smoked Pork Loin
A juicy, flavorful slow and low smoked pork loin with just three ingredients.
Equipment
- 1 smoker/pellet grill **Oven instructions in notes.
- 1 sharp chef's or fillet knife
- 1 sheet pan
- 1 laytex gloves optional
Ingredients
- 1 2-3lbs boneless pork loin *Not tenderloin
- 1½ tablespoons yellow mustard
- 3 tablespoons you favorite pork rub *See blog post for my recommendations
Instructions
- Prep your smoker or pellet grill and heat to 225°F
- While your smoker is coming up to temperature, remove the pork loin from any packaging, place on a sheet pan and pat dry with paper towels. carefully and using a sharp trim any fat which is thicker than ¼".
- Carefully and using a sharp trim any fat which is thicker than ¼". One the fat is trimmed, diagonally score the fat cap side in both directions about ¼" deep to create a hatch pattern.
- Rub the entire surface of the pork loin with the yellow mustard, making sure to get the mustard into the scoring. do the same with the rub.
- Allow the rub to sit on the pork loin for about 10 minutes.
- Place on your smoker scored side up and smoke for approximately 40 minutes/lb at 225°F or until the internal temperature reaches 145°F.
- Pull the pork loin off the smoker, tent with foil and allow to rest for 15 minutes. Slice as thin or thick as you like and serve.
Notes
No smoker? No problem! This recipe is still delicious from the oven. Replace the smoker with the oven set at the same temperature and cook time for a low and slow roasted BBQ pork loin. You'll want to roast in a sheet pan to catch the juices.
If you're really looking for smoke flavor, add 1/2-1 teaspoon of liquid smoke to the mustard before rubbing onto the pork loin.
Nutrition
Calories: 206kcalCarbohydrates: 4gProtein: 32gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 89mgSodium: 103mgPotassium: 572mgFiber: 1gSugar: 1gVitamin A: 148IUVitamin C: 1mgCalcium: 64mgIron: 3mg
Tried this recipe?Let us know how it was!