Smoked Pork Loin
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 169.0
- Total Fat: 5.7 g
- Cholesterol: 71.6 mg
- Sodium: 982.8 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.5 g
- Protein: 25.5 g
View full nutritional breakdown of Smoked Pork Loin calories by ingredient
Introduction
Super easy & full of flavor Super easy & full of flavorNumber of Servings: 8
Ingredients
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1 24oz pork tenderloin
1 tbsp paprika
1 tbsp salt
1 tbsp sugar
.75 tsp freshly ground black pepper
1 tsp ground cumin
.5 tsp garlic powder
.5 tsp ground dry mustard
.5 tsp chili powder
.25 tsp red pepper (chipotle is the best!)
Charcoal
Wood chips for smoking
Bourbon
Oven Thermometer
Drip pan
Water
Directions
Fill a large bowl with water; add a splash of bourbon and soak wood chips. Light charcoal in charcoal chimney.
While coals are heating, mix together all spices. Trim excess fat from tenderloin; rinse and pat dry. Spoon rub over meat & rub into all sides, repeating until well coated & no rub remains.
When coals are grey, bank them to one side of grill and place drip pan on other side. Sprinkle wood chips over coals & put food grate on grill. Place small pan of water directly over coals and tenderloin over drip pan. If you have an oven thermometer, put that on the rack next to the meat. Adjust vents to keep heat around 200 to 250 degrees F.
Keep an eye on grill & add more wood chips to the coals and water to the pan, as needed.
Remove tenderloin from gill and wrap with foil when internal temperature reaches 140 F. Allow to rest 15 minutes before slicing.
Number of Servings: 8
Recipe submitted by SparkPeople user PRINCESSMOMMIE.
While coals are heating, mix together all spices. Trim excess fat from tenderloin; rinse and pat dry. Spoon rub over meat & rub into all sides, repeating until well coated & no rub remains.
When coals are grey, bank them to one side of grill and place drip pan on other side. Sprinkle wood chips over coals & put food grate on grill. Place small pan of water directly over coals and tenderloin over drip pan. If you have an oven thermometer, put that on the rack next to the meat. Adjust vents to keep heat around 200 to 250 degrees F.
Keep an eye on grill & add more wood chips to the coals and water to the pan, as needed.
Remove tenderloin from gill and wrap with foil when internal temperature reaches 140 F. Allow to rest 15 minutes before slicing.
Number of Servings: 8
Recipe submitted by SparkPeople user PRINCESSMOMMIE.
Member Ratings For This Recipe
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LEMAY07
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SOUTHERNMAN68
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CACHOUTOO
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SHUTRBUG1