Pork Loin Roast - with Brine Marinade and Rosemary Rub
Pork Loin Roast
I bought a pork loin roast yestersay morning, as they were on sale at a local supermarket. What I got was a bone-in pork loin- not a pork tenderloin or a boneless pork loin. I much prefer this cut of pork over the two other pork roasts I’ve mentioned. They’re a heck of a lot cheaper, for one thing. Regardless of the price, in my opinion, the bone-in loin is far superior in taste. It doesn’t dry out like a pork tenderloin does because it has more fat. I prefer it to a boneless pork loin because the bone-in version includes some of the back ribs, which are actually my favorite part. This pork loin recipe includes a pork marinade and a rub recipe, so you get incredible flavor. My pork loin roast can be baked in the oven, but it’s better on the smoker. We smoked the loin on our Brinkmann electric meat smoker, over pecan wood. Of course, you might want to use some other type of BBQ wood, but from our experience, pecan wood is great for pork, chicken, and turkey. To find out how to make my rosemary pork loin roast, read on!
Bone-In Pork Loin:
I often use marinades for meats, including pork, beef, chicken, turkey, and wild game. The pork marinade I used with this recipe functions as a brine. The ratio of liquid to salt is the same as you’ll find in most brine recipes. Brining pork is definitely worth the effort. It’s easy to do, and it helps make the meat very tender and juicy. Brining meat can also help carry flavors into the muscle tissue. Don’t leave the meat in the solution for too long, though. If you do, the meat could wind up too salty to eat. For large cuts of meat like a pork loin roast, allowing the meat to marinate overnight shouldn’t be a problem.
Pork Loin Marinade – Brine
My brine recipe for pork worked out great. The cooked pork roast had undertones of sherry, apple, onion, and garlic, with just a hint of black pepper. This is the first time I’ve ever used this recipe, but I’ll definitely be using it again. I don’t normally use sherry with pork that’s going on the meat smoker, but just happened to have had some on hand, so I decided to do some experimenting. The flavor was awesome!
2 cups apple juice or apple-cherry juice
1 cup sherry
1/3 cup diced onion
3 tablespoons sugar
3 tablespoons salt
1 teaspoon minced garlic
1/2 teaspoon black peppercorns
Directions: Combine all ingredients in a large pot and heat over medium-low setting. Stir until salt and sugar dissolve. Do not allow to boil. Cool marinade before pouring over meat.
Basic Brine for Meats:
Pork Rub Recipe
Whenever we smoke meats, I almost always use BBQ rubs. Rarely do I buy ready-made rubs, as I prefer creating my own. Sometimes I use dry rubs, and sometimes I use wet rubs. Since the loin I purchased was lean for a pork roast, I decided on a wet rub so that I could add a little oil to the meat. You’ll also see that I used vinegar in the wet rub. Because vinegar is so acidic, it helps the seasonings penetrate the meat and get deeper into the muscle tissue. I’m never stingy with my rubs for pork and chicken. I try to apply as much as the meat will hold. Here’s the pork rub recipe I used on the pork loin recipe:
1/2 cup brown sugar
5 teaspoons apple cider vinegar
1 tablespoon oil
2 teaspoons dried rosemary
2 teaspoons onion powder
2 teaspoons Lawry’s garlic salt with parsley
1 teaspoon black pepper
Directions: Combine all ingredients to make a thick paste. Massage the paste into the meat. If the pork loin roast isn’t nicely coated, make another batch of wet rub and apply it, too.
Another recipe for smoked pork loin:
Pork Loin Recipe
If you like the wonderful taste combination of rosemary and pork, please give this pork loin recipe a try. It’s large enough to feed ten or twelve adults, so it would be great on Thanksgiving menus and Christmas menus. I think it would be a nice change from turkey and ham.
Rate my pork loin recipe! Thanks!
- 5-6 pound pork loin roast
- pork marinade-brine recipe (above)
- pork rub recipe (above)
- Rinse pork loin and pat dry with paper towels. If silver skin is present on the rib side of the roast, peel it off, if you wish. Place pork in a large zippered food bag or non-reactive vessel.
- Pour marinade over meat and refrigerate for at least four hours. I marinated my loin overnight in a large plastic bowl. Since the meat wasn’t covered with the brining solution, I had to turn the roast occasionally.
- Remove pork from marinade and allow excess liquid to drip away. Rinse briefly under cool water and pat dry. Rub pork all over with wet rub. Allow rubbed pork loin to stand at room temperature for 30 minutes.
- While the meat is resting, get the smoker ready. Place your choice of BBQ wood on the smoker and fill the pan with water or fruit juice. We like the flavor we get from using apple juice, by the way. When the smoker is smoking and the heat is up to around 225-250 degrees, place the pork loin on the top rack. It’s up to you whether you place it fat-side up or rib-side up. This time, hubby did ours rib-side up.
- Smoke the rosemary pork loin roast until internal temperature reaches 150-155 degrees. Smoking will take several hours. Remove pork roast from the meat smoker and wrap tightly in two layers of foil. Allow the roast to rest at room temperature for ten minutes. If the pork isn’t brown enough to suit your taste when it comes off the smoker, preheat the oven to 500 degrees and place the roast on a baking pan. Heat, uncovered, until the meat is brown. To serve, slice crosswise, against the grain of the meat. I usually remove the rib section first and then cut the roast into chops. Like I’ve mentioned, that’s my favorite part of the roast. This pork loin roast is great with yellow rice, wild rice, white potatoes, sweet potatoes, garden peas, steamed broccoli, and asparagus!