Rubbed with smoked SPG. On the Traeger for around five hours from 175 to 185° with a smoke tube. Kirkland pellets. Pulled when the Traeger probe said 150° and the Meater probe said 140° (on the rare occasion the Bluetooth would connect lol).
I’m not a huge fan of pork loin because I like a big fatty marbled piece of meat, but it was perfect, super moist and tender.
by fluffnubs
25 Comments
Definately need the recipe for this. Mine never looks that good.
Man that’s a textbook cook. Absolutely perfect. Wow.
I hate pork loin but that looks damn good. Congrats.
Absolutely perfect.
This looks so neat and yummy…. ur method clearly nailed it
if the pork loin is juicy (some people dislike the word moist) then it’s fantastic
If it dries out, then it sucks
Yours looks amazing and suddenly I want to put one in the smoker!
Fuckin moist
A smoked tenderloin has been my favorite lately, or some pork chops. The kids have been murdering them as well!
That’s perfection right there
I love a good loin, I make them frequently. The value is hard to beat. I love them sliced thin on hawaiian rolls the next day with some mayo. Now I’m thinking I need to go buy one
Damn that’s a beautiful thing. Great job
I do mine in sous vide at 139 with soy sauce, garlic, lemon pepper marinade; then pan fry for crust.
I used to think pork loin sucked, then I started doing a light overnight brine (just a light sprinkling of kosher salt). I then put on my regular rub, going a little to the light side, right before smoking it. Really makes a huge difference.
My go-to for leftovers is to slice thin and throw in a bowl of ramen. I recently found a really great quality tonkatsu base sold in individual serving packets on Amazon, but it goes in/out of stock frequently from different sellers at different price points. Otherwise, the other leftovers option is usually slice and cube then sauté with additional seasoning/spices for tacos.
Looks delicious and mouth watering 😋
I cure them first, take to an internal temp of 165 then throw it in the fridge. Next day slice thin for deli cuts. Vacuum seal in 1/2lb bags and freeze it. Best cold cut ham i ever had for less than 2$ a lb.
We love a good pork loin. I bought a deli slicer on sale and use it to slice up some meat for sandwiches and ramen.
Started smoking pork loin. My kid that likes ham but not pork loin thought it was great. Rare to get something so juicy out of such a lean cut, but low and slow really does it. The next day, added a lot of flavor to our cubano sandwiches.
Looks great. I think the key to a good point tenderloin is not trying to get too much color on the outside. Smoking it has proven to be the best way for me to get a tender and moist tenderloin. Every oven version I’ve ever done doesn’t quite turn out how I want it.
Looks great. Such an underrated cut!
And I wasn’t even invited to dinner. 😔 absolutely beautiful!!!
Good job, actually visually looks moist. A lot on here look dry
Nice. Just did my first the other day. Cooked it at 225 for few hours until 145 and came out super juicy and tasty as well.
Not a huge fan of pork loin. This looks amazing.