Savory Smoked Pork Loin Preparation, Enhanced by Three Hidden Techniques
Smoked pork loin is a versatile dish that can elevate your Sunday dinners, backyard BBQs, or even fancy dinner parties. This mouth-watering recipe, known as gerauchte Schweinefilet in German, is the brainchild of Bill from the Beefbandits.
Preparation and Cooking
To prepare the pork loin, you'll need a few simple ingredients: pork loin, olive oil, brown sugar, paprika, garlic powder, onion powder, coarse black pepper, and kosher salt. Mix these ingredients together to create a delicious rub for your pork loin.
Once prepared, the pork loin is smoked fat-side up on the grate in a preheated smoker set to 225°F. The cooking time for a smoked pork loin is approximately 3-4 hours. It's important to avoid over-smoking the pork loin, as it can lead to a less desirable texture. Instead, focus on achieving an internal temperature of 145°F in the thickest part of the pork loin.
Serving and Storing
Upon cooking, allow the smoked pork loin to rest for at least 10 minutes to redistribute juices. This step is crucial for maintaining its juiciness. The flavor of the smoked pork loin is out of this world, and it pairs beautifully with creamy coleslaw, sweet baked beans, roasted garlic mashed potatoes, grilled asparagus, and cornbread.
Leftover smoked pork loin can be stored in an airtight container in the fridge for 3-4 days or frozen for 2-3 months. When reheating, remember to do so gently to prevent it from becoming dry or rubbery.
Nutritional Information
Per serving (about 4 oz), you can expect approximately 250 calories and 30g of protein.
Fruitwoods like apple or cherry are ideal for smoking the pork loin, providing a sweet, subtle smoke without bitterness. The smoked pork loin never fails to impress, making it an easy yet impressive dish for any occasion. So, why not give it a try and enjoy the unbelievably juicy results?
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