*Update – I’ve gotten the hint after a few comments about people not being able to grill or smoke, so I have added alternative directions underneath the regular directions.
Hello all! It is well known that I am quite the grilling aficionado, and being that it is sunny and summer, I thought I would do a little post on this smoked horseradish pork loin I whipped up over the weekend. Now, to give you all a little background on why I chose to cook the loin this way, I had bought a pork loin from the store the other day because it was one of the cheaper cuts I could find in the store (I try to be thrifty). The loin was great for the size and the price, which was a little over two dollars a pound. I then made a low carb wrap with some horseradish mustard later in the week. I thought the flavors would go well together, and so here it is!
Setting up my grill for a smoke here using the “snake” with about 2-3 deep and 2-3 high. It only took about 2:30 to 3 hours for the pork to reach the recommended temp of 145 by the USDA.
I got my pork loin out and slathered it with some deli horseradish mustard, pepper, garlic powder, and paprika.
I got my 3-4 coals lit up and put them at the end of my “snake.” I then used a rack to place on the grill grate to make it a little easier to transport the loin to and from the grate.
After letting the loin smoke for about 2 hours and 30 minutes, I took it out and it looked pretty awesome!
I think it’s important to note that with a pork loin such as this, it is very, VERY easy to overcook and make it dry out. I recommend using an instant read thermometer or even using a digital probe thermometer that stays in the meat while cooking to keep a very close eye on the temp. I would remove the meat at about 140-142 degrees, because it will continue to rise a few more degrees while it’s resting.
After tenting for about 15 minutes, I cut the entire loin up and threw some peppers and onions on the grill for a little side. I then whipped up a little horseradish mustard and bbq sauce (using my go to Walden’s Spicy BBQ) and ate it up!
Another thing that is great about this loin is that I can eat off of this single loin for the majority of the week. This would be great sliced into strips and put on a salad or in a wrap. You could even cut a few slices into small pieces and put it in a quesadilla (which I will probably post later this week!).
I noted in my previous post, Prevention Prevents Pounds, the importance of preparing meals. Cooking something like this would definitely be a prime contender for something that could be cooked all at once and portioned out for throughout the week. Plus, being that the loin was around 7-8 bucks, it’s definitely not a bad piece to make for a weeks worth of meals.
Smoked Horseradish Pork Loin
3-4 Lb Pork Loin
3/4 Cup Deli Style Horseradish Mustard
3 tbsp Smoked Paprika
3 tbsp Garlic Powder
2 tbsp Cracked Black Pepper
Apple Wood chunks
- Arrange coals in a semi circle around the back of the grill with about 2-3 deep and 2-3 tall.
- Place wood chunks at intervals on the coals.
- Rub horseradish mustard, paprika, garlic powder, and pepper generously all over the loin. (Wrap and refrigerate overnight if possible).
- Light 3-4 coals and place at one end of the “snake.”
- Place pork loin on a rack or straight on the grill grate.
- Cover and let smoke for about 2 1/2 to 3 hours at a temp of about 225. Make sure the smoke is thin and bluish, not thick or dark.
- Check the loin at around the 2 1/2 hour mark for the temp and remove when it reaches between 140-142 F.
- Take the loin off at the appropriate temperature and tent loosely with foil for 15-30 minutes.
- Slice, serve, and enjoy!
Alternative Oven Directions:
- Preheat oven to 225.
- Season and rub the loin exactly the same as above but add about 1/4 cup more mustard (for the crust).
- Put loin in oven and cook for about 2:15 (2 hours 15 minutes) and check to see the temp.
- When it is at about 135-140 remove the loin and preheat your broiler on its highest setting.
- Set the rack so the loin is at about 3 inches away from the heating element (probably around the middle).
- Broil the rack for a few minutes on each side until a crust begins to develop.
- Remove the rack and let rest for about 15-30 minutes loosely tented with foil.
- Slice, serve, and enjoy!
Nutrition for 10 oz of Pork (about 4-5 slices)