The smoked pork loin trifecta I am introducing this week uses an entire pork loin, cut into thirds with each one seasoned and flavored just a little bit different.

The peach butter and honey is my favorite but the other two are quite awesome so this is sure to go over well at your next event or dinner.

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I have always enjoyed using my original rub on pork loin but in this pork loin trifecta, I show you how to use the Texas rub as well to really make the pork as delicious and flavorful as it can be.

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Helpful Information
  • Prep Time: 20 minutes
  • Marinate Time: 4 hours or overnight
  • Cook Time: 4 hours
  • Smoker Temp: 225-240°F
  • Meat Finish Temp: 145°F
  • Recommended Wood: Cherry
What You’ll Need
The Pork Loin

I purchased 3 pieces of pork loin but you can just as easily take an entire pork loin and cut it into thirds for this recipe.

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Fat and silver skin removed with a sharp knife.

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Preparation of the Meat

Prepare each pork loin according to the instructions or go off the rails on some creation of your own.. totally your choice.

Prepare them, put them in a ziptop bag and place them in the fridge for at least 4 hours but overnight is a lot better and gives the flavors more time to get “happy”.

Here we go..

Version 1: Peach Butter and Honey

Place about 2 TBS of peach butter onto the top of the pork loin and use your hands to rub it onto all sides of the pork loin.

Note: the peach butter is a personal favorite and it's pretty easy to find but you can also use apple butter if you want to and it is also very good.

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Drizzle honey over the pork loin onto all sides.

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Sprinkle about 2 TBS of Jeff's original rub (purchase recipes here) onto the pork loin and massage the honey, peach butter and rub into the meat creating a delicious paste.

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Version 2: Texas Rub and Garlic

Drizzle a TBS or two of olive oil onto the pork loin and use a brush or your hands to rub it onto all sides of the meat.

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Sprinkle about 2 TBS of Jeff's Texas style rub (purchase recipes here) onto the pork loin.

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Spoon 2-3 TBS of minced garlic onto the top of the pork loin and massage the rub, oil and garlic together to create a nice paste all over the pork loin.

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Version 3: Olive Oil and Herbs

Drizzle a TBS or two of olive oil onto the pork loin and use a brush or your hands to rub it onto all sides of the meat.

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Sprinkle about 2 TBS of Jeff's Texas style rub (purchase recipes here) onto the pork loin.

Spoon the chopped herbs mixture* onto the top of the pork loin..

*the chopped herbs mixture is 1 TBS of parley, 1 TBS of chives and ½ TBS of dill.

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Massage the rub, oil and chopped herbs together and spread the mixture all over the pork loin.

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All done.. aren't they beautiful!

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Place the prepared pork loins into gallon sized zip top bags and place into the fridge overnight or for at least 4 hours.

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The next morning, remove the three pork loin pieces from the fridge and from the zip top bags so we can tie them up.

Tie them Up

Why tie them up? So glad you asked!

You will notice that roasts like this love to flatten out and get sort of oval shaped. Tying them up brings the roasts back to round which promotes more even cooking and better looking pieces of meat.

I use a basic butchers knot using cooking twine and I am not prepared to teach that in this recipe but just know that you can look this up on youtube and find many videos on how to do it.

If you don't care to do it like the professionals, you can simply cut multiple pieces of string and tie basic knots.

Place the tied up pork loins on a Weber grill pan or a Bradley rack.

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Smoke the Meat

Preheat the smoker to 225-240°F  using indirect heat. If the smoker uses a water pan, fill it with water.

When the smoker is ready, place the pan of pork loins onto the smoker grate. You can also just place the pork loins directly onto the smoker grate.

Use cherry wood or whatever smoking wood you have available to keep the smoke going for at least 2 hours. It is ok to keep the smoke going for the entire cooking time if you like. The smoke should be light and there should be plenty of airflow into and out of the smoker, especially for charcoal and/or wood smokers.

Let the meat cook for 3.5 to 4 hours or until the center of the meat registers 145°F using a digital probe meat thermometer or an instant read thermometer such as the Thermapen or Thermopop.

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Finished and Ready to Serve

When the meat is finished cooking and has reached 145°F, remove it from the smoker and let it rest with foil tented over the top of it for about 10 minutes.

Slice the pork loins and let everyone dig in.

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"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

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Printable Recipe

Smoked Pork Loin Trifecta
Recipe Type: Entree
Cuisine: Hot Smoking
Author: Jeff Phillips
Prep time:
Cook time:
Total time:
Serves: 6-8
This smoked pork loin trifecta is a show stopper on your table in front of family and friends. Three ways to eat smoked pork loin and each one is a winner!
Ingredients
  • 3 equal lengths of pork loin (or a whole pork loin cut into thirds)
  • Jeff's original rub
  • Jeff's Texas style rub
  • Peach butter (alternatively, use apple butter)
  • Olive oil
  • 2 TBS minced garlic
  • 1 TBS chopped chives
  • 1 TBS chopped parsley
  • ½ TBS chopped dill
  • Butchers twine
Instructions
  1. Cut pork loin into thirds or purchase 3 pieces of pork loin
  2. Remove the fat and silver skin using a sharp knife
  3. Prepare the first pork loin by applying 2 TBS of peach butter, 2 TBS of honey and about 2 TBS of Jeff's original rub onto the meat and massaging it into a paste on all sides.
  4. Prepare the second pork loin by applying 2 TBS of olive oil, 2 TBS of Jeff's Texas style rub and 2-3 TBS of minced garlic onto the meat. Massage the ingredients together onto all sides.
  5. Prepare the third pork loin by applying 2 TBS of olive oil, 2 TBS of Jeff's Texas style rub and the chopped herbs onto the top of the meat. Massage the ingredients together onto all sides.
  6. Place the individual pork loins into gallon sized zip top bags and place in the fridge to marinate overnight.
  7. The next morning, tie the pork loins about 4-5 times each to make them round and place them on a Weber grill pan or Bradley rack.
  8. Preheat the smoker to 225-240°F and when it is ready, smoke the pork loins with cherry wood for about 4 hours or until they reach an internal temperature of 145°F.
  9. Tent foil over the pork loins for about 10 minutes before slicing.
  10. Slice the pork loins and serve.

 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

9 Comments on this article. Feel free to join this conversation.

  1. Pete Banks August 10, 2017 at 9:40 am - Reply

    Jeff, Your rubs and sauce never let me down. Two out of these three were a hit. I want so much to try the pork loin with the peach butter. Other than ordering from Harry & David, is there ANYWHERE that retails peach butter? I have tried the usual suspects Trader Joe’s, Wegman’s, Whole Foods. Thanks

  2. Ginger Vance June 15, 2017 at 12:22 pm - Reply

    I want to smoke a 10 lb whole pork butt, marinated with your rub but not sure how long to smoke it for and what temp.

  3. Brannen April 22, 2017 at 5:03 pm - Reply

    I tweaked this a bit. I still used your amazing rub but I first rub the meat with Chipotle olive oil. The other change I did was in the bar b Q sauce. I cut down the amount of sugar a little and added a black cherry balsamic in it.

    This is the 6th time I have smoked pork loins and 1st time I felt confident enough to tweak a few things. My family ate it up.

    I’m going back to the specialty stores to find other flavored olive oils and balsamics vinages to try. Feel free to throw out other flavors as well.

    I have a mango balsamic I’m thinking of trying on some wings

  4. Josh July 9, 2016 at 12:05 pm - Reply

    Do you suggest fresh or dried herbs in your recipes?

    • Jeff Phillips July 9, 2016 at 10:10 pm - Reply

      Fresh is always better but if you have to use dried, try to find the freeze dried kind.

  5. Joseph Arcidiacono July 8, 2016 at 9:20 pm - Reply

    I made this for dinner tonight and it was fantastic! I was not able to find peach butter but apple butter worked like a charm. I had an unfortunate incident with the garlic roast (first time my meat market let me down) and we were not able to eat it but the other two were awesome!

  6. Garry Thomas July 8, 2016 at 8:36 pm - Reply

    jeff,,,,i have a rotisserie,,,,,how would this taste using it,,,,??
    ilove using it for pork loin roast,,,,seasoned woth ground garlic,,salt /pepper and cajun seasoning,,,,set it 1 3/4 hrs,,letit sit 10 minutes,,,,yummmmm,,,,
    i’m sure this outstanding in the smoker also

  7. DOYAN July 7, 2016 at 1:59 pm - Reply

    Jeff everything I have got from you has been Awesome on my way to get some peach butter right now

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