• Recipes
  • Equipment Reviews
  • Taste Tests
  • How to Cook
  • Videos

Smoked Pork Loin

From

August/September 2008

Smoked Pork Loin

Our Smoked Pork Loin recipe began with a basic barbecue spice rub (paprika, chili powder, cumin, oregano, cayenne, brown sugar, salt, and pepper), which added plenty of flavor without completely taking over the dish. Starting the meat on the cooler side of the grill and saving the searing until the end of cooking—when the wood chips had already surrendered their smoke—proved a better way to develop flavor on the exterior of the meat. To build flavor on the inside of the meat with a marinade, we began with soy sauce, which penetrated the meat much like a saltwater brine, helping to season it and keep it moist. Garlic, Worcestershire sauce, Dijon mustard, and brown sugar lent boldness to the mild pork, while bourbon provided the smoky-sweet taste and kick needed to reinforce the smoke flavor.

Serves 6 to 8

Look for a pork roast with about 1/4 inch of fat on top. This pork is juicy and flavorful enough to stand alone, but it also goes well with any of our quick No-Cook Barbecue Sauces on page 30. While we prefer bourbon for its smoky sweetness, feel free to substitute whatever American whiskey you have on hand.

Ingredients

The recipe you requested is for
Members Only.

Start Your 14-Day Free Trial Membership

Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
  • 8 years of Cook’s Country Foolproof Recipes
  • Complete Cook’s Country TV Video Library
  • 2,900+ Equipment Ratings and Ingredient Taste Tests
  • Step-by-Step Technique Photos
  • Save Favorites, Create Menus, Print Shopping Lists
How we use your e-mail address
Christopher Kimball, Founder and Publisher

Dear Home Cook,

If I were new to CooksCountry.com, I might think, "It's easy to get free recipes on the Internet. What makes your recipes different?" Well, unlike recipes from blogs, message boards, and other recipe sites, our recipes are exhaustively tested by our team of full-time test cooks until they offer consistently great results. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast.

We're obsessive in our quest to find and foolproof the best of American home cooking, from fuss-free weeknight dinners, to updated, simplified versions of regional specialties, to slow cooker and make ahead meals. CooksCountry.com is the only place you can find every foolproof recipe published in Cook’s Country magazine since 2005, plus objective ratings and test results from both Cook’s Country and Cook’s Illustrated for cookware and supermarket ingredients.

Let me make a simple, no-nonsense offer. Try out our website FREE for a 14-Day, No-Hassle Trial Offer. I’m pretty confident that CooksCountry.com will quickly become an invaluable resource for everything from a quick Tuesday supper to your next get-together with family and friends.

Thanks for your consideration,

Christopher Kimball

Christopher Kimball
Founder and Publisher

How we use your e-mail address
Related Content
© 2013 America’s Test Kitchen. All rights reserved.