Tender and Juicy This pork loin is brined overnight so it is juicy and moist. Whether you’re looking for a warming main during the winter or a BBQ hunger-buster in the summertime, this smoked pork loin is just gorgeous. Just don’t blame me when you’re waving goodbye to the prospect of leftovers (as there won’t be any!). Try out this Traeger pork loin and add it to your BBQ rotation.
Ingredients for the Brine – 12 cups water – 1-¼ cups kosher salt – ¼ cup dark brown sugar – 1 teaspoon black peppercorns – 1 sprig fresh rosemary – 2 dried bay leaves
Ingredients for the Glaze and Pork – 1 pork loin (4-5 pounds) – 2 tablespoons olive oil – ¼ cup pork seasoning rub – 1 cup apple juice – ½ cup maple syrup – ½ cup dark brown sugar – 1 tablespoon dijon mustard – 1 tablespoon soy sauce
In a small pot, boil 2 cups of water and turn off the burner. Add salt and brown sugar and dissolve. Add the aromatics and let them to steep for 5 min. Transfer the brine to a large container and add the cold water. You can add 1 cup ice to cool quickly. Add the pork loin to the cold brine. Let the pork brine in the fridge for 12 to 24 hours.
In a saucepan over medium heat, combine all of the ingredients except the butter and bring it to a simmer. Simmer the glaze for about 15-20 minutes until it thickens. Remove the glaze from the heat and add the butter to incorporate it. Chill the glaze in the fridge while the pork cooks.
Preheat the Traeger to 225°F. Remove the pork loin from the brine and pat it dry. Drizzle on the olive oil to coat the pork loin.
Sprinkle the pork seasoning on the pork loin, coating all sides. Place the pork loin on the grill grates and smoke at 225°F.
Brush the glaze on the pork 2-3 times during the cook. Smoke the pork loin for 2 hours or until the internal temp reaches 140°F to 143°F and the glaze caramelized. Remove the pork loin from the smoker and let it rest for 10-20 minutes before slicing. Ensure that the pork reaches 145°F internally. Serve the sliced pork loin with a drizzle of glaze over the top.
– Let the pellet smoker do the work! Set the Traeger and smoke away! – It offers the perfect balance of sweet and salty flavors. – The maple syrup and dark brown sugar meld amazingly with the Dijon mustard and soy sauce. The result is a super well-balanced and superb glaze. – The moist and juicy smoked pork melts in your mouth! – The glaze, brine, and smoking process are easy enough for beginner grillers. Just throw the brined and seasoned loin on the smoker and grab a cold drink while you wait!
– For the perfect pork, I suggest placing your pork loin in a brine overnight. It’ll have more time to soak up the delicious flavors from the aromatics. Plus, it’ll be way more moist and tender once it is smoked! – Be sure not to overcook the pork loin. Pull it off at 140°F to 145°F.