Afraid of putting an expensive pork loin roast on your grill or smoker because you just know it will be tough and dry? I was for years until my boss Mike recently gave me his sure-fire recipe. I’ve researched recipes for smoked pork loin roasts a number of times and after viewing so many variables involved, time, target temp, smoker temp, to marinate or not to marinate – just another reason to stick to what I know and not experiment with this cut. Mike’s recipe sounded too easy and too quick to be too good, but it lived up to his recommendation. I’ve never had a pork loin off the grill that was this juicy or this flavorful. Here’s what to do:
No butcher shop needed, get to your local big box store and get a big old tube of meat.
The night before you plan on smoking the pork loin roast use this easy marinade using regular house hold olive oil, brown spicy mustard, minced garlic and sea salt – That’s it! Take the roast out of the plastic wrap it came in and wash in cold water, pat dry. Apply the olive oil, the mustard, the minced garlic and finally the sea salt to all sides. Next, wrap the roast in plastic wrap, or a large zip-lock bag and refrigerate overnight. Very simple.
This particular evening it was just the wife and I, so obviously almost nine pounds of pork was going to be a bit much. I took this opportunity to further tweak my dry rub recipe so I cut the long roast into five different pieces. Typically I would suggest to simply cut the roast in half and smoke with using two pieces.
Bring the roast(s) out about an hour before you start to smoke them to bring them to room temperature. Grill temperature should be set to or try to be maintained at 200°; with this cook, like many others when smoking, it will be done when it hits a specific internal temperature, not by time. This drives the wife nuts because she will want to have the other various side dishes match a “table time”. If you find yourself having to pull the meat before everything else is ready, simply wrap it in aluminum foil, place it in an empty cooler, fill the rest of the air space with towels and it will hold its internal temperature for as long as you should need.
You need to pull this pork loin when it hits 145°! Temperature is crucial with this (as is with many of course) recipe and I can’t recommend any thermometer more than the Thermapen! This is a must if you do any amount of grilling or smoking. Click on the picture below and pick one up!
Don’t tell me it’s not safe. Don’t tell me you are going to get sick. You leave it on any more than this and the desired juiciest and tenderness will decrease as the internal temperature increases.
Roast with Dry Rub Recipe “A”
Roast with Dry Rub Recipe “B”
Roast with Dry Rub Recipe “C”
Roast with Mike’s original marinade
For me, today, possibly because I did slice the huge roast into five separate pieces, it only took 2.25 hours to reach an IT of 145° – I’m glad I started checking right about that time; I was thinking it would be on for about three full hours.
Next, pull the roast(s) and wrap them with foil and let them rest for a full 15 to 20 minutes. For those of you that cringed when I said to pull them at 145° this “wrap time” is where the magic happens bringing the roast to a safe eating internal temperature and keeping all the flavor and also be the juiciest you can get.
Hat’s off to Mike for giving me yet another killer recipe that we will enjoy for years to come. All of the roasts turned out perfect, very juicy and tender. All of the rubs were very good as well, my favorite you ask? It’s right here. Sure this probably was a little too much for two people, but some went to my son’s house when we visited later that night, we had it for breakfast along with some eggs, bacon and cheese and for supper the next night we had nachos! Oh, and tomorrow’s and maybe one more days worth of our lunches too, but it’s all good, it’s all very good.
Here is a downloadable recipe if you wish to have it.
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If looking for a good wireless thermometer, chick this one out: Cuisinart CSG-700 Wireless Grill Thermometer
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