maple smoked pork loin
(2 ratings)
This baby is so tender and moist, and packed full of wonderful smoked flavor, I will be doing this again and again.
(2 ratings)
cook time
4 Hr
Ingredients For maple smoked pork loin
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6 Tbsp**McCormick's smokehouse maple seasoning
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2 Tbsp**coarse sea salt
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6-8 lb**pork loin
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**water
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**thick sliced bacon
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**smoker
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**soaked maple wood chunks
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**apple juice
How To Make maple smoked pork loin
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1Place pork loin in a 1 or 2 gallon ziploc bag. Sprinkle in McCormick's Smokehouse Maple Seasoning and coarse sea salt. Add enough water to completely cover pork loin. Let sit in fridge overnight.
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2The morning of smoking it, drain off water and rinse. Pat dry with paper towel. Mix together 3 tbsp of Smokehouse Maple seasoning and 3 tbsp of olive oil. Rub generously over loin, top, bottom and sides.
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3Lay out enough strips of bacon to cover loin from end to end, slightly overlapping slices. -
4Place loin, fat cap up on bacon. Begin to pull bacon up over loin from both sides and secure with a toothpick. Turn loin back over, sprinkle with more seasoning if desired. Using butchers string, tie loin up from end to end and across. Here is a video if you are not familiar with this process. http://www.epicurious.com/video/technique-videos/technique-videos-meat/2745264001/meat-how-to-classictie-a-roast/1915433334
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5I used charcoal and soaked maple wood chunks to smoke with. I smoked to an internal temp of 160. I used a spray bottle and apple juice to spray the loin about once every 45 min or so, just to make sure it didn't dry out, I also had a water pan in my smoker.
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6Here is a helpful chart for smoking times and temps. http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf
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