Smoked Pork Loin

🧂 Ingredients

• 5 lbs pork loin roast
• 2 cups apple cider
• 1 tablespoon honey
• ½ tablespoon garlic

  (minced or crushed)
• 1 teaspoon Dijon mustard

  (or ¼ teaspoon ground mustard)
• 1 teaspoon salt

  (kosher salt)
• ½ teaspoon ginger

  (minced or crushed, or ⅛ teaspoon ground ginger)
• ½ teaspoon pepper

  (fresh ground)
• ½ teaspoon ground sage
• ½ teaspoon parsley

Instructions

• 1 Remove pork from packaging and trim excess fat, more than ¼ inch thick, and
  silverskin if desired. Pat your pork loin roast dry.
• 2 Combine the marinade ingredients in a one gallon Ziploc plastic storage bag
  (apple cider, honey, garlic, Dijon, salt, ginger, pepper, ground sage, and
  parsley). Squeeze the contents until well combined.
• 3 Transfer the prepared pork into the Ziploc storage bag with marinade, then
  squeeze the air out while sealing the bag. Massage the marinade into and around
  the pork loin roast to coat thoroughly. Refrigerate and allow to marinate for at
  least 4 hours, up to 12 hours.
• 4 Once the pork loin has marinated and you are ready to get it started smoking,
  remove the marinating pork loin from the refrigerator, drain, and allow it to
  come to room temperature for about 30 minutes. Preheat your smoker to 225°F
  (107°C).
• 5 When your smoker is preheated and the pork has warmed, remove from marinade and
  place directly onto your smoker grill grates. Discard the remaining marinade.
  Pat the marinated pork loin to remove excess liquid. (Optional) Rub entire pork
  loin with 2 tablespoons of brown sugar, if desired.
• 6 Transfer the prepared pork loin to your preheated smoker and close the door or
  lid. Smoke for 2 ½ - 3 hours (depending on the thickness of your pork portion)
  or until the pork loin reaches an internal temperature of 145°F (63°C).
• 7 Remove the pork loin when done and place on serving tray or cutting board.
  Loosely 'tent' a square of aluminum foil over the pork loin roast and allow to
  rest for 15 minutes before serving.

Nutrition Info