Maple Smoked Pork Loin
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- 6 Tbsp
- **McCormick's smokehouse maple seasoning
- 2 Tbsp
- **coarse sea salt
- 6-8 lb
- **pork loin
- **thick sliced bacon
- **soaked maple wood chunks
- **apple juice
1Place pork loin in a 1 or 2 gallon ziploc bag. Sprinkle in McCormick's Smokehouse Maple Seasoning and coarse sea salt. Add enough water to completely cover pork loin. Let sit in fridge overnight.
2The morning of smoking it, drain off water and rinse. Pat dry with paper towel. Mix together 3 tbsp of Smokehouse Maple seasoning and 3 tbsp of olive oil. Rub generously over loin, top, bottom and sides.
4Place loin, fat cap up on bacon. Begin to pull bacon up over loin from both sides and secure with a toothpick. Turn loin back over, sprinkle with more seasoning if desired. Using butchers string, tie loin up from end to end and across. Here is a video if you are not familiar with this process. epicurious.com/...1915433334
6Here is a helpful chart for smoking times and temps.