TS Andrea & Pork Loin

[Dave S]

With TS Andrea rolling through today it is keeping me indoors so what to do? Thinking this is a good day to make some rubs and plan my weekend smoke and hang out on this site. I run off to the store to get a few supplies and while there they announced a sale on whole boneless center cut pork loins, picked up a 6lb loin for $8.50, I think that was a good score!! So I will cut two nice chops for the wife and I and smoke the rest but have never smoked a loin. I am thinking 275-300 for the smoke since I want to slice it. My question is I don't want to use my standard pork butt rub and thinking of something a little bit milder. Has anyone done a loin before and what has been your best success, also fat cap up or down. Thanks in advance for any recipes or techniques you guys wish to share and also any finishing sauce.

Thanks Again
Dave

 

[Bill Farmer]

I've done a lot of pork loins. I just use my pork butt rub. I cook it @325 as it is lean and cook it until it hits 140 internal and let rest. It will continue to rise until it hits the safe temp of 145. You might want to try a stuffed pork loin. I do a "Z" cut of it and pound it out. I like using a Basil Pesto with Feta as the stuffing and just roll it up and tie it. Then put the rub on it. Good stuff!