Pork loin is probably one of the most versatile and delicious meat cuts you’ll find. It’s lean, cooks quickly and you can use the leftovers for sandwiches, soups and more. Looking for a fun way to try out your new smoker? This season, gather a few folks on your patio and try this flavorful smoked pork loin roast recipe. There’s nothing like a good pork loin roast, and this one will be a surefire crowd pleaser.
Serve with rice pilaf, fresh green beans, carrots, roasted apples or baked potatoes.
What You’ll Need
- 1 rib end pork loin roast (3 to 4 pounds)
- 5 cloves garlic
- 5 whole black peppercorns
- 1 10-ounce bottle soy sauce
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, cut into rings
- ¼ teaspoon cracked black peppercorns
- Randomly cut 5 slits about ½ inch deep into roast. Place a clove of garlic in each slit, along with a peppercorn.
- Place roast in an 8-inch square disposable aluminum foil pan and pour soy sauce over to cover at least half of roast. Marinate in refrigerator for at least 2 hours, turning after 1 hour to cover the other side of the roast.
- Preheat smoker to 200° F. We recommend using mesquite wood in your smoker.
- In a medium skillet, heat olive oil over medium heat. Add onions and cook, stirring frequently until onions are beginning to brown. Set aside.
- Remove pork loin from marinade, discarding marinade. Place on middle rack of smoker and smoke for 2 hours.
- Remove and wrap with heavy-duty aluminum foil. Return to smoker and smoke for an additional 2 hours or until internal temperature reaches 170° F.
- Remove meat from smoker. Discard garlic and peppercorns and top with cracked pepper and reserved onions. Let roast rest for 5 to 10 minutes.
- Slice and serve. (Serves 6 to 8)