Smoked Pork Loin

We’ve officially hit some consistently warm weather here in nebraska. Which means nearly all of our meals can be made on the grill. My brother can make some of the best pork loin ever, so i’ve taken all of his tips and tricks to try and replicate it myself. needless to say, this was hands down the best pork i’ve made…so far!

SMOKED PORK LOIN
Pork Loin, room temperature
1/4 c. or less Mustard
Seasoning of choice
Brown Sugar
Food Thermometer
When pork loin is to room temperature brush the entire thing with a thin layer of mustard. Season generously with seasoning of choice. I used a fairly basic steak seasoning I had on hand and love. Rub a thin layer of brown sugar all over meat.
**These times for cooking are based on a 24 oz. pork loin. Adjust accordingly and allow extra time if needed.
I have the option to set the temperature on my grill, I set mine at 250°. Avoiding the hot spot on my grill I cooked it for roughly 50 minutes, until it reaches 145°, flipping one time. If time allows temperature could be set to 200 degrees and cooked longer for a more smoky flavor.
You can also bake in the oven at 350° for approx. 30 minutes or until internal temperature reaches 145°.
For best results let pork loin sit after it’s done cooking. Allow it to sit for 10 minutes before slicing. This will also help prevent it from being dry, especially when reheating any leftovers.
Before putting pork loin on the grill/smoker it’s best to let it come to room temperature so you aren’t just putting the cold meat onto a hot grill. Will help with the juiciness and can be one factor in having it turn out dry.
You can buy small 24 oz. pork loins at nearly all grocery stores. They come either pre seasoned, or plain. I buy them when they go on sale and keep them in the freezer.

I have a green mountain grill that I am able to control the temperature of. If you do not have this ability. You can still make a pork loin It just needs to be babysat a little closer. If using a regular gas grill, Something that may make it slightly easier is to not turn on all the burners and cook the pork on the side that is not on, and not directly over the heat. THen it will cook a little slower allowing you to cook the center to 145° and not completely burn the outside.

I can’t recommend getting a cooking thermometer enough! I use it SO often. Not only to check the temp of meat, but I have also used it while making caramel candies.