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Smokin' Stephen's Perfect Pork Loin

3 lb. pork loin with 1/8" fat on top


  • 1/2 gallon (64oz) apple juice
  • 1/2 - 3/4 cup cider vinegar
  • 1/2 cup Kosher salt
  • 1/2 cup sugar
  • 2 tbsp granulated (dried, minced) garlic
  • 1/4 cup Rosemary sprigs

Bring mixture to a simmer and steep for 15 minutes.
Cool and strain.
Put loin and brine into 2+ gallon ziplock bag - removing air so meat is submerged.
Leave in refrigerator overnight.



Take loin from refrigerator and drain brine.
Bring smoker to 250+ degrees. Smoke at 250 - 300 degrees until internal temperature reaches 130 degrees (about two hours).
Take loin out of smoker and let stand 10 minutes. Wrap in foil until ready to serve.


Cut into 1/8 - 1/4 inch slices.
Serve with complimentary sides (au gratin potatoes, roasted brussel sprouts, apple sauce, salad, etc.) and German wine (Reisling).



Arrange slices on foil-lined cookie sheet overlapping slices by half.
Top with butter or olive oil to flavor and keep moist.
Heat at 325 degrees until warm to touch.


Posted: 10-24-2009