Herb Rubbed Smoked Pork Loin
I created this recipe especially for Mother’s day but it would also be good on any other special occasion or perhaps on an ordinary day when it’s just a family dinner get together. Whatever the reason, this recipe will fit the bill.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 6 1x
- Category: Entree
- Cuisine: Hot Smoking
Ingredients
Units
Scale
- 1/2 Pork loin
- 2 TBSP Olive Oil
- 1/4 cup Jeff’s Texas style rub
- Cooking twine (For tying up the pork loin)
Herb Rub
- 1 cup thyme sprigs
- 1.5 sprigs rosemary
- 4 cloves garlic
- 2 TBS Jeff’s original rub ((heaping))
- 1/2 cup olive oil
Instructions
- Make herb rub by adding the herbs, garlic, rub and oil to a food processor and pulse until rough chopped and well combined. Set aside.
- Place the pork loin on a cutting board and trim off all exterior fat and silver skin using a sharp knife
- Make diagonal cuts into the meat about ¼ inch deep and about 1 inch apart all over the meat.
- Brush a little olive oil onto the meat to help the Texas style rub to stick then add a good sprinkling of Jeff’s Texas style rub all over the meat and work it in good to get it down into the cuts.
- Add half of the herb rub to the top of the pork loin and work it into the top and sides of the meat. Flip the meat over and apply the other half of the herb rub.
- Put the pork loin into a lidded container and place in the fridge overnight.
- About 30 minutes before ready to smoke, remove meat from fridge and tie it up using kitchen twine to make it nice and round instead of oblong.
- Set up your smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
- When the smoker is ready, place the pork loin onto the smoker grate and quickly close the lid/door.
- Let the loin cook for 3-4 hours or until it reaches 145°F (63°C) in the center of the roast as measured by a meat thermometer.
- Remove from the smoker and slice into ½ inch thick slices.
- Serve immediately.