Peach Mango Smoked Pork Loin Feature
Print

Peach Mango Smoked Pork Loin

This simple smoked pork tenderloin is cooked low and slow with a delicious tangy bright flavor perfect for the weekend and to enjoy all week long.
Course Dinner
Cuisine American
Keyword Smoked Meal, Smoked Pork
Cook Time 3 hours
Marinade and Season Time 2 days
Total Time 2 days 3 hours
Servings 8

Equipment

Ingredients

Marinade

  • 1 cup apple peach mango juice
  • 1 tbsp Worcestershire
  • 1 tsp liquid smoke (Hickory)
  • 1 tsp soy sauce

Dry Rub

  • 2 tbsp sea salt
  • 2 whole allspice berries
  • 1 tbsp coriander seeds
  • 1 tsp mustard seed
  • 1 tsp pepper seeds
  • 1 tsp red pepper flakes
  • 1 tbsp oregano
  • 1 tbsp dry cilantro
  • 1 tbsp smoked salt
  • 1 ½ tsp onion powder
  • 1 tbsp garlic powder
  • 2 tbsp paprika
  • ½ tbsp cumin
  • 1 tbsp chili powder
  • 3 tbsp brown sugar
  • ½ tbsp ginger

Main ingredients

  • 4 lb pork loin
  • Peach Wood for Smoking
  • Hickory Wood for Smoking

Instructions

Marinade

  • Combine all marinade ingredients together in a large dish, bowl, or brine bag. (Make sure what you use fits in the fridge) Place Pork Loin in the marinade, cover, and allow it to rest in the marinade in the fridge for 24 hours.

Dry Rub Seasoning

  • Combine all the rub ingredients in a coffee/herb grinder and combine. Wait at least 5 minutes before opening and removing the blend, pepper up the nose is no fun, you want to let those particles rest.
  • Once ready take the pork loin out of the marinade, and rub the dry rub mix all over the marinade. Place in a new large dish, bowl or brine bag, cover and place back in fridge for another 24 hours.

Ready to Smoke

  • Check the manufactures instructions for wood chip recommendations soak not soak?
  • Preheat/get smoker ready according to manufactures directions.
  • Place pork on smoker and smoke for 3-4 hours. Until internal temp is at least 145 degrees Fahrenheit. Serve with Peach Mango BBQ Sauce.