Apple Wood Smoked Pork Loin in a Digital Smoker
recipe

Apple Wood Smoked Pork Loin in a Digital Smoker

5.0

This smoked pork loin is scented with apple wood smoke and encrusted in a coat of bold spices and herbs.

Looking for other great ideas for smoked pork loin?  Try our recipe for Smoked Pork Loin Rub, or for even more flavorful meat, check out our Smoked Pork Loin Brine Recipe.

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Ingredients

Serves 4-6 People
For the Pork Loin
4
cups apple wood chips
1
pork loin, trimmed
3
tablespoons canola oil
2
tablespoons garlic powder
2
tablespoons dried rosemary, finely chopped
1/4
cup kosher salt
1/2
cup dry roasted pistachios, chopped plus additional for garnish
1
cup ground black peppercorns
 
apple wood chips for flavor

Ingredient Tips

Purchasing Pork Loin
The pork loin roast is a lean, budget-friendly cut harvested from the pig between the shoulder and rear leg. Look for pink, evenly colored meat that's slightly marbled and has a thick fat cap. The loin can be bone-in or boneless depending on your preference.

Directions

1

Load the digital electric smoker with the wood chips and preheat it for 40 minutes. Set the temperature to 275°F.

2

Pat the pork loin dry and brush with the oil.

3

Scatter the spices and nuts on a large rimmed baking sheet and shake it to create a level bed of the spices.

4

Roll the pork loin in the spices to create an even layer.

5

Smoke the pork loin until the internal temperature reaches 145°F as measured with a  digital thermometer.

Hot Tip: Plan for the loin to rise in temperature internally 5°F to 7°F over the resting period. So, if you'd like to present the meat at 150°F, remove the pork at 145°F from the smoker.
6

Let the pork loin rest 10 to 15 minutes before slicing.

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