Pumpkin Spice-Smoked Boneless Pork Loin Recipe

From OG lattes to cereal, yogurt, cookies, candy, and even lip balm, there’s no shortage of products to make fall (or any other time of year) a pumpkin-spice lover’s dream come true! But what about when you’re craving more than a sweet treat? How can the pumpkin spice fans of the world bring that passion to the dinner table? By cooking up this pumpkin spice-smoked boneless pork loin recipe! Mouthwatering pork loin is brined in a fall-inspired mix of brown sugar, ginger, cinnamon, allspice berries, and nutmeg, cooked, then coated in a pumpkin pie spice-forward rub, before being smoked over a cozy mix of cherry wood chips, allspice berries, and cinnamon sticks for an elevated meal that will satisfy everyone’s pumpkin spice craving!

Why We Love This Pork Loin Recipe

When making a dish with a flavor profile as strong as this one, you want a more subtle protein for your base. But subtle doesn’t have to mean bland when you’re cooking with a 2.25 lb. Omaha Steaks Boneless Pork Loin Roast! Carved by master butchers with a self-basting 1/8” fat cap for epic juiciness, this exquisite pork loin will enhance any recipe and is the perfect vessel for this pumpkin-spiced feast!

Before You Start

• Safely thaw your juicy, flavorful Omaha Steaks Boneless Pork Loin Roast in the refrigerator for 24-48 hours.

Tools You Will Need Before You Start

• 1 Large Sauce Pot
• 1 Large Bowl
• 1 Small Bowl
• Smoker
• Meat Thermometer

Omaha Steaks Products Featured in This Recipe

• Omaha Steaks Boneless Pork Loin Roast

Omaha Steaks Boneless Pork Loin Roast

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Pumpkin Spice-Smoked Boneless Pork Loin

Mouthwatering pork loin is brined in a fall-inspired mix and coated in a pumpkin pie spice-forward rub, then smoked to perfection.

Prep Time20 mins

Cook Time2 hrs

Brining12 hrs

Total Time14 hrs 20 mins

Course: Main Course

Cuisine: American

Servings: 9 people

Author: Grant Hon

Ingredients

Brined Pork Loin

• 1 2.25 lb. Omaha Steaks Boneless Pork Loin Roast, thawed
• 6 cup water
• 6 tablespooons salt
• 6 tablespoons brown sugar
• 3-inch piece fresh ginger, sliced 1/4" thick
• 1 cinnamon stick
• ¼ teaspoon allspice berries
• 1/8 teaspoon ground nutmeg

Exterior Rub

• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/8 teaspoon pumpkin pie spice

Spiced Smoke

• Cherry wood chips representing 70% of the mix
• Allspice berries representing 15% of the mix
• Cinnamon stick representing 15% of the mix

Instructions

Brined Pork Loin

• Combine all brine ingredients in a large sauce pot over medium-high and heat until salt and sugar dissolves.
• Cool brine and add thawed pork loin; place in refrigerator and allow to brine for 12to 24 hours.

Exterior Rub

• Remove pork loin from brine and pat dry with paper towels all over.
• Combine exterior rub ingredients in a small bowl and apply thin layer to pork loin.

Spiced Smoke

• Soak spiced smoke ingredients in a large bowl of warm water for 20 minutes to help slow the burn during smoking.
• Add soaked chips and spices to hot coals in one dose, close the lid, and cook on indirect heat.
• Add pork loin to smoker over indirect heat until internal temperature reaches 140 degrees Fahrenheit for medium doneness over approximately 1 1/2 to 2 hours, depending on your smoker, or longer for a different desired temperature.
• Sear smoked pork loin on grill 2 to 3 minutes per side to desired color. Chef’s note: Due to the sweetness of the brine and paprika in the rub, the pork loin will darken quickly when searing.

Notes

Chef’s Note: For a more complex flavor, replace some (not all) water in the brine with white wine or apple cider and add more spices, like anise, lemongrass, or orange peel.

More Pork Roast Recipes

• Sausage-Stuffed Pork Roast
• Ancho Chili-Rubbed Pork Tenderloins
• Pork Roast With Mustard Glaze