COOK TIME: 2 hrs 2 hrs
TOTAL TIME: 2 hrs 15 mins
Smoked Pork Loin
1 Swift Meats pork loin
3 tbsp mustard (I used honey mustard but you could use Dijon or yellow as well.)
1 tsp paprika
¼ cup brown sugar
½ tsp cinnamon
1 tsp black pepper
½ tsp sea salt
½ tsp cayenne pepper
½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
3 tbsp avocado or canola oil
4 large, firm texture, apples (such as Granny Smith, Fuji, Honeycrisp)
½ tsp pumpkin spice
¼ tsp kosher salt
¼ cup unsalted butter, softened
¼ cup maple syrup
1 cup apple cider
⅓ cup whiskey
Cast iron skillet
- Preheat smoker to 225°F.
- Rub the pork loin all over with mustard.
- In a small bowl, combine the paprika, brown sugar, cinnamon, black pepper, sea salt, cayenne, chili powder, garlic powder, and onion powder. Sprinkle the mixture over the pork and lightly rub on top of the mustard.
- Heat the avocado or canola oil in a large, cast iron skillet over medium-high heat. Sear and brown the pork loin on all sides.
- Transfer the pork loin to the preheated smoker and cook for 2 hours, or until an internal temperature of 145°F is reached. Let rest for 5-10 minutes.
- Remove the core from the apples by using an apple corer or cutting a circle around the stem and about an inch downward. From there, remove the core and seeds.
- In a medium bowl, combine the pumpkin spice and salt. Add the softened butter and maple syrup and mix thoroughly with a fork until it becomes clumped together. Add an equal amount of the mixture into each apple cavity.
- Place the apples in a large baking dish or skillet. Pour the apple cider and whiskey into the bottom of the pan, then, after your pork has been smoking for one hour, put the dish into the smoker with the pork at 225°F.
- Remove when the apples look wrinkled and darker in color, about 45 minutes to an hour.
- After allowing the pork to rest, slice and arrange on a serving platter.
- Slice 2-3 of the apples and place apple slices in between the pork slices. Coarsely chop the remaining apples for garnish.
- Add a splash of whiskey and maple syrup to the pan sauce from the apples. Mix well and spoon over the top of the apples and pork.