Cherry and Alder Smoked Pork Loin
August 23, 2014
"I came up with this recipe on 8/20'2014 It looks like it is time consuming but it is spread out over 3 days and well worth the wait. It has a very intense bite to the tongue. Note: this is not a Tenderloin."
- FOR BRINE
- FOR THE RUB
- Serving Size: 1 (397.8 g)
- Calories 444.3
- Total Fat - 17.7 g
- Saturated Fat - 5.9 g
- Cholesterol - 132.4 mg
- Sodium - 7176.6 mg
- Total Carbohydrate - 17.9 g
- Dietary Fiber - 1.5 g
- Sugars - 12.9 g
- Protein - 49.4 g
- Calcium - 40.7 mg
- Iron - 2.1 mg
- Vitamin C - 0.6 mg
- Thiamin - 1.2 mg
Brine: Combine the brown sugar and salt in the water and bring to a boil.
Stir until dissolved and then add the rest of the brine ingredients.
Lower heat and simmer for about 5 minutes.
Turn off the heat and allow to cool completely to room temperature.
Once the solution has completely cooled (we don’t want to start cooking the meat!), add the pork loin roast and weigh down with a heavy plate.
Place in fridge for 48 hours.
Rub: Mix all ingredients except mustard well in morter and pestle or blender.and let mellow until needed.
Preparing roast: Remove the roast from the brine and drain well.
Place the roast on a rack over something to catch liquid .
Spread the mustard over the entire roast
Rub the roast with the prepared rub all over.
Place back in fridge overnight.
Smoker: Prepare your smoker for a 4 hour burn using lump charcoal and equal portions of cherry wood and alder chunks.
I also added two large red hot peppers to the firebox.
Bring smoker temp to at least 200°F.
Place roast in smoker for two hours with a heavy concentraiton of smoke.
Maintain a temp between 195°F and 225°F for two more hours adding equal portions of alder and cherry chunks.
Roast is done when instant read thermomometer reads 145 - 150°F .
Immediately remove roast and wrap in foil, leaving at room temp for 30 minutes.
At this point either carve the roast and serve or place in fridge for carving latter.
Tips & Variations
- A smoker