Print

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

What You'll Need

  • 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.