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.
Servings: 9 people
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.