Real Recipes From Real Home Cooks ®

maple smoked pork loin

(2 ratings)
Recipe by
Lynn Socko
San Angelo, TX

This baby is so tender and moist, and packed full of wonderful smoked flavor, I will be doing this again and again.

(2 ratings)
cook time 4 Hr

Ingredients For maple smoked pork loin

  • 6 Tbsp
    **McCormick's smokehouse maple seasoning
  • 2 Tbsp
    **coarse sea salt
  • 6-8 lb
    **pork loin
  • **water
  • **thick sliced bacon
  • **smoker
  • **soaked maple wood chunks
  • **apple juice

How To Make maple smoked pork loin

  • 1
    Place 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.
  • 2
    The 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.
  • 3
    Lay out enough strips of bacon to cover loin from end to end, slightly overlapping slices.
  • 4
    Place 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.
  • 5
    I used charcoal and soaked maple wood chunks to smoke with. I smoked to an internal temp of 160. I used a spray bottle and apple juice to spray the loin about once every 45 min or so, just to make sure it didn't dry out, I also had a water pan in my smoker.
  • 6
    Here is a helpful chart for smoking times and temps.

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