Apple Smoked Pork Loin
Infuse your next backyard barbecue with the irresistible flavors of this Apple Smoked Pork Loin, a tender, juicy centerpiece perfect for any gathering. This recipe uses applewood chips to deliver a subtle, smoky sweetness that pairs perfectly with a flavorful spice rub made from brown sugar, paprika, garlic, and onion powder. The pork loin is slow-cooked over indirect heat, periodically spritzed with apple juice to keep it moist and enhance its fruity undertones. With just 30 minutes of prep and a foolproof smoking technique, this dish yields perfectly cooked pork with a caramelized crust and an enticing aroma. Garnish with fresh rosemary for an elegant touch and serve alongside roasted vegetables or mashed potatoes for a complete, crowd-pleasing meal. Whether you're hosting a barbecue or looking for a stunning holiday main course, this Apple Smoked Pork Loin is a guaranteed showstopper.
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Recipe Information
Ingredients
- 4 lbs pork loin
- 2 cups applewood chips
- 1 cup apple juice
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons brown sugar
- 2 sprigs fresh rosemary (optional, for garnish)
Instructions
Start by soaking the applewood chips in water for at least 30 minutes. This prevents them from burning too quickly during the smoking process.
Preheat your smoker or grill to 225°F (107°C). If using a grill, prepare it for indirect heat by turning on only one side of the burners or placing charcoals to one side.
While the smoker is heating, prepare the pork loin by trimming any excess fat if necessary. Pat it dry with paper towels.
Rub olive oil all over the pork loin to help the seasoning stick. In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Generously rub this mixture all over the pork loin.
Pour the apple juice into a small spray bottle and set it aside. This will be used later to keep the pork loin moist during cooking.
Once the smoker or grill is ready, place the soaked applewood chips into the designated smoking tray or directly onto the coals. For gas grills, use a smoker box or aluminum foil pouch with holes poked in it to hold the wood chips.
Place the seasoned pork loin onto the smoker or grill over indirect heat. Close the lid and let it cook for approximately 2-2.5 hours, or until the internal temperature of the meat reaches 145°F (63°C).
Every 30-45 minutes, lightly spritz the pork loin with apple juice to prevent it from drying out and to enhance the apple flavor.
Once the pork loin reaches 145°F (63°C), remove it from the smoker and tent it with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Slice the pork loin into medallions and serve warm, garnished with fresh rosemary if desired. Pair with sides like roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3771 mg | 164% | |
| Total Carbohydrate | 307.9 g | 112% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 62.8 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2715 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
