laga mat recept: How to Cook Delicious Smoked pork loin

Smoked pork loin. Before you smoke the pork tenderloin, you want to rub it down with a your choice of seasoning. If you are wanting to smoke a pork loin, like a centre cut loin roast, check out this recipe! Pork loin is a delicious cut from the back of the hog.

recept Smoked pork loin There's quite a big difference between pork loin and pork tenderloin. A literal big difference in size. This recipe begins with a light dry rub seasoning, continues with some apple wood smoke flavor, and ends with a tasty apple-cinnamon sauce. You can cook Smoked pork loin using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Smoked pork loin

  1. Prepare of Pork loin.
  2. You need 1/2 of part cumin.
  3. You need 1 of part garlic powder.
  4. You need 3 of parts paprika.
  5. Prepare 1 of part onion powder.
  6. You need 1 of part season salt.
  7. Prepare 3 of parts brown sugar.
  8. It's of Basting glaze/sauce.
  9. It's 1 stick of butter.
  10. Prepare 1/4 C of Frank's red hot.
  11. Prepare 1 of Tblsp honey.

German smoked pork, "Kasseler", is a salt-cured pork loin or pork chop which is smoked with beechwood or alder. Germans use "Kasseler" as a tasty addition to kale and cabbage recipes or bake. This smoked pork loin recipe is perfect for weekend parties or gameday hangouts. Because pork loin is so lean, it is a great cut for stuffing with something moist.

Smoked pork loin step by step

  1. In a bowl mix the dry rub ingredients. Rub all over the loin and let "marinate" for 2-24 hrs. In the mean time......
  2. Prep your grill(or smoker)for smoking. Smoke the loin at 250°~300° for 1 1/2~2 hours, or until internal temp reaches 150°..
  3. Melt butter, stir in honey and red hot to desired taste. Baste loin when almost done..

It's tender, juicy, smoky, delicious, spectacular looking, and fast. This is a delicious recipe for a smoked stuffed pork. The pork loin is what I remembered most though, because I had never seen smoked pork loin in another BBQ restaurant. The centre loin especially, is far too lean to take long periods of smoking. This recipe uses spices that are both savory and sweet to compliment the pork and the slaw.

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