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Smoked Pork Loin Trifecta

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!
Course Entree
Cuisine Hot Smoking
Prep Time 20 minutes
Cook Time 4 hours
Servings 6 -8
Author Jeff Phillips

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

  • Cut pork loin into thirds or purchase 3 pieces of pork loin
  • Remove the fat and silver skin using a sharp knife
  • 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.
  • 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.
  • 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.
  • Place the individual pork loins into gallon sized zip top bags and place in the fridge to marinate overnight.
  • 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.
  • 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.
  • Tent foil over the pork loins for about 10 minutes before slicing.
  • Slice the pork loins and serve.