Sweet Smoked Pork Loin

Pork tenderloin sort of acts as the in-between of low and slow smoking and direct grilling. You get all of the qualities of sweet smokey flavor notes but you don’t have to spend an entire day to accomplish the feat. With something between an easy three and five hours you can realize all of the great luxuries slow smoked porky goodness and still have time to spare!

_Pork Loin Brine Ingredients:

Kosher Salt
Molasses
Apple Cider Vinegar
Water
White Peppercorns
Turbinado Sugar
Ground Ginger

_Sweet Asian Slaw Ingredients:

Ginger
Rice Wine Vinegar
Soy Sauce
Lime Juice
Sesame Oil
Serrano Chiles
Carrot
Green Onions
Cilantro
Ground Black Pepper

_Sweet Asian Slaw Directions:

1. Make the slaw the day before you plan to smoke the pork loin so that the ingredients have adequate time to meld.

2. Purchase one head of green cabbage or a bag of shredded cabbage.

3. If you purchased a head of cabbage begin by slicing it into very fine strips.

4. Add the shredded cabbage to a large mixing bowl along with two tablespoons of each; soy sauce, lime juice, rice wine vinegar and sesame oil.

5. Finely grate a small piece of fresh ginger root into the large mixing bowl.

6. Using a larger grater, grate two or three whole carrots into the mixing bowl.

7. Finely chop three Serrano peppers and add them to the mixing bowl.

8. Chop the green onions and cilantro and add it to the mixing bowl.

9. Lastly add one teaspoon of freshly cracked black pepper.

10. Mix all of the ingredients together until everything is combined and store the slaw in the refrigerator until time to serve the next day.

_Pork Loin Directions:

1. Start by adding about a gallon of water to a large food safe bucket.

2. Add one cup of kosher salt to the bucket along with one cup of molasses and one cup of apple cider vinegar.

3. Mix in one cup of turbinado cane sugar, one cup of fresh or dried ginger and a handful of white peppercorns.

4. Using a large spoon store the brine mixture until all of the kosher salt is completely dissolved.

5. Add the pork tenderloin to the brine and place the bucket in the refrigerator for 12 to 24 hours.

6. Start the smoker using lump charcoal and natural hard wood such as oak.

7. Once the wood has caught fire allow the smoker to reach a steady temperature of at least 250 degrees Fahrenheit but no more that 275 degrees.

8. Rub the pork loin with extra virgin olive oil followed by Smofried BBQ Hog Rub.

9. Place the pork loin in the smoker and allow it to cook until the internal temperature reads 140 degrees Fahrenheit from the center.

10. At 140 degrees Fahrenheit remove the pork loin from the smoker and slather it with your favorite BBQ sauce then return it to the smoker to finish the last five degrees.

11. Once the pork loin reaches the final temperature remove it from the smoker and allow it to rest for 20-30 minutes before slicing it.

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