Tender and Juicy Smoked Pork Loin For Sandwiches

• Produce

  • 1/4 cup Garlic powder
  • 1/4 cup Ginger, ground
  • 1/2 cup Onion powder

• Baking & Spices

  • 1/4 cup Black pepper
  • 1/2 cup Cinnamon, ground
  • 1/2 cup Salt

• Other

  • 1 Full, (or smaller portion pork loin

Found on smokedngrilled.com

Ingredients

• 1 full, (or smaller portion) pork loin
• ½ cup onion powder
• ½ cup ground cinnamon
• ½ cup salt
• ¼ cup garlic powder
• ¼ cup ground ginger
• ¼ cup black pepper

Directions

• Rinse and remove all of the fat cap from the tenderloin.
• In a medium sized bowl, combine all of the spice rub ingredients together and thoroughly coat the entire surface of the pork loin with a light coating of the rub. Set aside at room temperature while you prepare your smoker.
• Prepare your smoker, and stabilize the temperature at about 250° F. (I used mostly pecan wood and 1 chunk of mesquite wood for this cook). Place the tenderloin directly on the rack and cook for 1 hour, maintaining the 250° F temperature.
• After 1 hour, turn the tenderloin over and continue cooking.
• Once the internal temperature reaches 140° F, remove the pork loin from the smoker and quickly wrap it tightly in aluminum foil. insert the probe back into the loin and continue cooking until the internal temperature of the tenderloin reaches 157° F. This should take a total of about 3 hours to achieve. Note - Once wrapped, it will reach the final temperature fairly quickly!
• Remove the tenderloin from the smoker and let it rest inside the foil for 30 to 60 minutes before slicing.