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smoked pork loin

Smoked Pork Loin Recipe

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Ingredients
  

  • pork loin I usually use a large pork loin that is long enough and weighs enough to feed at least eight people - generally more.
  • 2 bottles Italian dressing
  • 2 pinches oregano
  • 2 pinches garlic powder
  • 1 pound bacon thick cut
  • 2 pinches black pepper
  • 2 pinches rosemary
  • 2 pinches salt
  • 1 pinch turmeric
  • optional spices white pepper, onion powder, basil, and thyme - up to 2 pinches each

Instructions
 

  • Marinate the pork loin in the Italian dressing - overnight is recommended, but for at least one hour in the refrigerator.
    marinated pork loin
  • Remove the pork loin from the refrigerator and add the spices. Do not rub in the spices, but thoroughly coat all sides of the loin.
  • Set the smoker to between 200 and 225 degrees F. Roll the pork loin around in the marinate, and spoon the mixture over the pork on all sides, before allowing the excess to drain away into the pot.
    putting the mixture into marinade and seasonings
  • Place the pork loin on the top rack of the smoker.
    placing the meat on rack
  • Place the strips of bacon on top of the pork loin.
    bacon strips on top of pork loin
  • Monitor the temperature of the smoker and adjust as necessary. Test the internal temperature of the loin with a meat thermometer to make sure it is registering at 165 degrees F (or more) on both the ends and in the middle, or on the thickest parts of the meat.
    Smoking the meat in the 200 to 225 degree F range should allow it to be fully smoke, safe, and delicious to eat in about three hours.