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Smoked Pork Loin
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- Опубліковано 18 лис 2020
- Whole Pork Loin smoked over peach wood and served with a fresh cranberry sauce
#smokedporkloin #peachsmokedporkloin #howtobbqright
Peach Smoked Pork Loin Recipe for Holidays
WHAT MALCOM USED IN THIS RECIPE:
- Meat Bags bit.ly/bbqmeat...
- Malcom's Bird Brine bit.ly/H2Qbird...
- Killer Hogs The BBQ Rub bit.ly/TheBBQRub
- Plastic Dredge Shaker bit.ly/SeasonS...
- Thermoworks DOT bit.ly/Thermowo...
- "Hand Saver" Glove Liners bit.ly/HandSaver
- Red Handled 12" Slicing Knife bit.ly/H2QKnife...
This pork loin recipe goes great with your holiday menu or you can serve it year round. I start with a big center-cut pork loin roast that I brine overnight in peach apple juice and my bird brine seasoning. After the loin soaks up a ton of flavor in the brine, I dry it on a raised rack for about an hour in the refrigerator.
To season the pork loin I start with a thin coating of dijon mustard. Then I apply a light sprinkle of The BBQ Rub for a little color, but the best part of this recipe is the corse seasonings I layer on the outside. It’s a combination of turbinado sugar, corse pepper and kosher salt, garlic & onion flakes, and ground leaves of rosemary and thyme. This seasoning would make an excellent rotisserie rub for any meat and it’s especially great on pork loin.
To smoke the pork loin I fire up my drum smoker and add chunks of peach wood to the hot coals for plenty of sweet smoke. Once the pit reaches 275°F the pork loin goes on the cooking rack. It’s a fairly short cook about 2 hours but you want to watch the internal temperature.
As soon as the loin hit 135-140°F internal, it needs to come off the heat and rest for 15 minutes. I serve it sliced and arranged on a platter with a bowl of Chell’s homemade cranberry sauce. You’ll never buy the can stuff again after you make this sauce and it’s simple (recipe below).
Peach Smoked Pork Loin Ingredients:
1 Pork Loin 3-4 lbs
1 cup Malcom’s Bird Brine
64oz Peach Apple juice
2 Tablespoon dijon mustard
2 Tablespoons Killer Hogs The BBQ Rub
1/4 cup Pork Loin Seasoning *recipe below
Pork Loin Seasoning
- 2 Tablespoons turbinado raw sugar
- 1 Tablespoon Kosher salt
- 1Tablespoon garlic flakes
- 1 Tablespoon onion flakes
- ½ Tablespoon corse ground black pepper
- ½ Tablespoon dried rosemary leaves
- ½ Tablespoon dried thyme leaves
Directions:
1. Place the pork loin in an extra large zip top bag and add the dry bird brine seasoning. Pour in the peach apple juice and squeeze all of the air out of the bag.
2. Place the bag in the refrigerator for 8 hours
3. Remove the pork loin from the brine and pat dry with paper towel to remove moisture from the outside.
4. Preheat drum smoker to 275°F adding 2-3 chunks of peach wood to the hot coals for smoke flavor.
5. Lightly coat the outer surface of the pork loin with dijon mustard followed by a light sprinkle of Killer Hogs The BBQ Rub. Shake the pork loin seasoning on all sides. I go heavy with it to form a tasty crust on the outer surface.
6. Place the pork loin on the smoker and cook until the internal temperature reaches 135-140°F
7. Remove from heat, rest for 15 minutes, and slice. Serve with fresh cranberry sauce (recipe below)
Cranberry Sauce Recipe
- 1/2 cup fresh orange juice
- 3/4 cup honey
- 1 12oz bag fresh cranberries
1. In a small boiler over medium heat, add the orange juice and honey. Stir and bring to a slight boil; lower heat and simmer for 5 minutes.
2. Add cranberries and cook for exactly 15 minutes - stirring every 3-5 minutes.
3. Remove from heat and pour into serving bowl. Cranberry sauce can be served immediately - but will thicken when placed in fridge overnight.
Connect With Malcom Reed:
howtobbqright.com/
FB - / howtobbqright
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IG - / howtobbqright
Malcom's Podcast - howtobbqright.c...
For Malcom's BBQ Supplies visit - h2qshop.com/
I really wish that you were on that Netflix bbq show. You would’ve smashed every challenge so easily.
Malcolm Reed is a seasoned professional. His is several leagues above any reality TV “competition”.
@@drdrew3 yep
@@drdrew3 a lot of professional chefs go on reality cooking shows. top chef, being an example. it’s okay to have fun doing what you love.
Lol the ppl on that show had many years of experience in the bbq business. Even more years than Malcolm
@@user-xd7yc9eb8o You obviously didn’t watch the Netflix BBQ show that the original poster was referencing. The “contestants” were unimpressive
I’m a simple man. I hear “ Hi, I’m Malcom Reed” and I go fire up my smoker.
The seasoning sprinkle technique is impeccable, as always.
Nobody is as good as Malcolm!!!
@@nickaroni87 hell Yeah, U Right
Not his first BBQ
I get that damn powder everywhere when I try this Lol
Man, iv been with you for quite a few years (Somewhere around 200k subs). I do not know how you do not have your own show. I guess because those aren’t popular anymore. You guys should be proud of the growth in this channel and you did it all by yourselves with a little help from friends. The production quality along the detailed and rhythmic instruction are everything. Keep at it, and I’ll be right here with ya every Thursday and Friday.
I am so glad he hasn’t been ruined by joining the awful FoodTV. This is so much more meaningful! Best ever.
i need a mashup of every video and malcoms reactions to each bite!
Looks amazing! The beautiful thing about pork loin is it doesn’t take too long to smoke/cook, yet still taste great and will impress your friends and family.
My wife asked me the other day if she needs to clear out a space for Malcolm between us in our bed... I told her that would be a good excuse to upgrade to a king!
Now I’m on the couch but I can’t stop watching!
My wife actually told me she’d leave me for him!!!
😂😂😂😂
That end piece with the cranberry sauce dripping down suddenly disappeared.....as if by Magic........it was there and then it was GONE !!!! =)
It had his name on it .
He just couldn't take it anymore
Malcolm looked at it and it ran away in terror from the king.
theres no one who would turn down an invitation to have dinner at Malcolm's house.my goodness that's amazing
"Lets get to cooking" - gets me every time
Im cooking a GIANT loin this weekend and still hadn't decided on my method, looks like I'll be rolling out the UDS! Timing couldn't have been better, this looks delicious!
Any update on how it turned out?
Mr. Reed, Everything you make looks so good!!!
The way your knife slides through that meat looks amazing.
Looks tasty! Big Like 👍
Hey Malcolm, thanks for your channel. Out of all the countless bbq channels yours is the one that I look for first when searching for new techniques, hope you are making tons of money for your work!
I love all of Malcolm’s tips. My barbecue skills have improved significantly because of his videos. I’m making this pork loin tomorrow. 🤘🏼
That gateway drum looks delicious!! I need one!
The 6 people who disliked this are not human
These are the people who grill veggie burgers
@@fyremanjef plant will never beat cow
@@Picnic_Chicken mmm delicious beef pork loins
I always watch your videos before I smoke something new. You definitely do it right. Thanks for sharing your wisdom with us. You are my go to guy for smoking. 👍
Totally right about the sauce
We love doing pork loins on our pellet smoker....they usually can be found pretty cheap at the grocery store if you watch the sale ads in the paper, and you can have a 'fancy" dinner with your family and feed a crowd with one of these. I usually do two of them for my Christmas potluck at work....never usually anything left people love it.
Looks delicious. Malcom is by far my favorite BBQ cook to watch. I have learned a lot on his channel.
Love this guy! He's wrote the Bible on smoking with his UA-cam channel. I've never failed following his sermons on smokage.
Thanks Malcolm!
Malcolm I'm convinced that you could put on them anything you cook and they would love it !! Awesome as usual.
One of the things that I like is when you say “I’m using The BBQ Rub but you use whatever seasoning you like,” the other thing I like is “I’m cooking it on my gateway drum but you use whatever smoker you have just maintain a temperature of X degrees,”. There are a few guys online that say you have to use my rub buy it here or you have to use my smoker buy it here, which defeat the spirit of bbq. I use your recipe that you posted for an AP rub, and 80% of the time I use The BBQ rub as I love it. Keep on doing what you do!
For Christmas, could you look into a standing CROWN prime rib. I would love to see how you do it! It is the king and you are it's master!
This is where it's at right here, especially if you're a young couple and neither of you like Turkey. I'm planning on doing this on Thanksgiving and Christmas both.
This dish is so delicious, it looks and feels cravings
Looks amazing. Thank you, Malcom!!
I saw this video and thought "I have some Pork Loin in the freezer. I know what I'm making on Thursday now. Thanks Malcom! you're the best.
Malcolm, I’ve been watching your videos for years. Missed this pork loin video. So glad I watched. Always been intimidated by pork loin cause it tends to come out dry and tough. Gonna try this method of brining. Love your channel.
I watch all your videos and you helped me tremendously on my cooking. I just bought my first pit boss now im going start cooking alot more
made this, it was the best i had ever made thanks Malcom for all your help
Oh that looks so good, thanks for sharing with us Malcom. Definitely will share this recipe. Thanks, Fred.👍👍👏🏻👏🏻👏🏻👏🏻
Never made homemade cranberry sauce before, always bought the can. I will try this recipe, thank you.
I know I haven't commented yet but I've been watching your videos for a long time and love coming with your stuff. Congrats on the smoker can't wait to get mine
Always listen to a big man that bbq’s, that know what they are doin 🥃
Wow malcolm that looks fantastic my tounge done jumped outta my mouth and slapped my phone screen great job my friend🐊🐊🐊
Loved your recipe. Had to make a few adjustments cuz I'm a diabetic but followed what you did. I was very pleased with the result. Great video. Thanks.
Malcolm, thank you for doing what you’re doing man. Your content really helps me out on my down days. A lot of days feel like down days lately. But, I’m glad I can look forward to your uploads. Mad love dude, cheers.
I have been looking for cranberries at our store for months to try your cranberry sauce. It came out amazing. Thank you so much! I'm going to buy more to freeze for winter.
Hey Malcolm been a buyer of your rubs for a couple years now. But I just bought your The BBQ sauce last week, man it was something special. Thanks for all the content .
Feast to my eyes. I will try this exact same recipie. Thanks 👍
My favorite line... "Now it's time for some business."
i dont know why but i love this guy.
Malcom you are the very best! I'm definitely getting me some of your rubs. My smoking game has blown up since I subscribed to your channel. Thank you sir!
They told me to stop hamming it up with so many pork puns.. even if they are *smokin!*
I see what you did there!
This will be my Christmas treat!! Merry Christmas all
DAMIT !! Malcom you do work o'l son I need too an want to eat everything you make. Thanks for all the Knowledge you share, you are an amazing man, and a amazing cook.
How can y’all dislike this mans videos
Thanks for another awesome video you have the best bbq UA-cam channel.
C'mon really how can 5 people dislike this video... really...
I just smoked a loin using all the meat coatings used here and the meat was fabulous. So flavorful. Didn’t brine though. Maybe next time.
Looks amazing. One day I will try one of Malcom’s creations
How long did it take to reach temp for the 3-4 lbs loin that was recommended? I have a 5.5lbs loin, trying to see how much time to allow to reach temp and be ready on time...
I've done 4 lb. pork loins before at 225° and they usually take about 2 1/2 hours to reach 140° internal. Smoking a 5 1/2 lb loin at the higher temp probably puts you around the same time frame, maybe a little plus/minus. If you're planning out serving time when folks sit down to eat, allot yourself 2-2.5 hours for the cook and just make sure to monitor your internal temp. That's my two cents, anyway. :)
I made this yesterday Thanksgiving, and people took a bite and said, "oh God" "mmmm"..was a hit. Thank you, will make again
The moment when Malcom almost bit his finger off with the cranberry sauce cause he know it "was gonna be good".🤣🤣🤣
“Can I verify your internal temp with my meat probe?”
- Best chat up line ever !!
That looks incredible!I wish I was your neighbor
Just bought some of your Killer Hogs rub today! Cooking up 2 pork loins next weekend on my Webers! Love your videos!
Love the videos! Always excited when I see a new one released
Malcom, used your recipe for cranberry sauce! Oh my! It was a hit with even the "cranberry critic"! Mixed some cranberry sauce with cream cheese for a cracker/cheese dip prior to Thanksgiving meal! Thank you!
Great recipe as always Malcom. Mine turn out awesome. Such great instructions
man I love your channel. keep up the great work!!
Thanks Malcolm...just, thanks 😊
I just did all this tonight exactly the way you did. It was a hit! Thanks!
Another excellent video, two thumbs up for sure 👍👍
I have made cranberry sauce like this. Never from the can again. The meat is what is important.
So every recipe I've used from you has been outstanding and turned out amazing. I only used the cranberry sauce from this video and this is hands down the best sauce I've ever had and I don't like cranberry sauce. Thank you so much.
Like your barrel grill. Nice looking.
Awesome!!!
That is arguably the largest pork loin I have ever scene. Spectacular recipe.
Thanksgiving coming too soon. You make me so hungry at late night.
I've never seen or tried a recipe from you that wasn't absolutely amazing, keep it up bro. I'm going to make some smoked jerky next 🤙
Love your videos
Your videos alone have taught me how to smoke meat right.
Best pork loin we’ve ever had!
Amazing
This look awesome think I may throw one on next week.
Wow! Looks amazing, tons of juice in that badboy 👌 might have to give this a shot on my Yoder! Thanks for sharing brother! Have a great one, stay safe!👍👊
Amazing.
who gave this a thumbs down ??? everything ok ??? ... Looks awesome Malcom ... thanks for sharing !!!
When we smoke a pork loin, we'll run it through the deli slicer, super thin, and use it for sandwich meat. It's like a low-salt ham. Very tasty.
I miss seeing this Gateway drum in videos.
Damn im hungry now. Nice video.
Thanks !!
This Thanksgiving video about to be lit
Once again on point with your recipes. That's Thanksgiving right there 👍
My god, looks absolutely slammin
Looks awesome!
“Now it’s time for some business”. Malcolm’s the best.
Very nice! Apple juice marinade/brine does wonders to pork. I often use the same sort of concoction for ribs.
Yes! Made it to class on time!!!!
Get that money Malcom! My man!!!
Love the video’s keep it up!!
Dam that looks too good. Love seeing your videos pop up on my feed.
I wonder .....How much the property values went up when Malcolm moved into the neighborhood????
My neighbors love it when I fire up the pit and I’m no where even close to Malcolm level.
@Judas Iscariot 😂😂😂 imagine if they were vegan Muslims.... OMG 😆 they would go crazy every time pork was on da pit..
Now I have a christmas dinner idea.
Wow, I’m hooked!
Looks so good. All I have access to is a 22" weber grill for smoking. I would love to see I can use this for.
That’s incredible 🤤