Rich's Almost Smoked Pork Loin Recipe

No Photo

Have you made this?

 Share your own photo!

Rich's Almost Smoked Pork Loin

Sheila Kremer


My brother makes the absolute best pork loin. This is a great recipe for tailgating and potlucks as you can prepare it ahead of time. The Durkee's seasoning is a must as it is lower in sugar and won't burn. The leftovers are great cold. It tastes like it's been in a smoker for hours, but without all the smoker work.

pinch tips: Flour, Eggs & Breading Techniques



12 or more depending on the size of the loin


30 Min


2 Hr




pork loin
durkee brand chicken and rib rub

Directions Step-By-Step

Preheat oven to 325. Take the pork loin, and using a sharp knife, carefully trim any heavy areas of fat. A small or thin layer of fat is okay. If you use a full loin, 8 to 10 pounds, cut the loin into 3 pieces.
Shake a generous amount of the rub into a 9x13 pan. Roll the loin around in the pan; push down so the rub sticks to all sides and both ends of the loin. The loin should be completely orange in color when you are done.
Place a wire rack on an 11x15 inch pan. Place the loin on the rack and put in oven. Bake approximately 25-30 minutes per pound, or until meat thermometer registers 165 degrees. Remove from oven; let stand 5 minutes. Slice across the grain of the meat, making 1/8 inch thick slices.
Place meat on buns and top with your favorite barbecue sauce. Leftovers are great cold!

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American