Mediterranean Pork Loin

Name: Mediterranes Schweinelende
Total time: 12 h
Ingredients: 18 g Meersalz; 4 g Schwarzer Pfeffer (gemahlen); 5 g Knoblauchgranulat; 4 g Rosmarin (getrocknet, gemahlen); 3 g Thymian (getrocknet); 2 g Zitronenschale (getrocknet); 10 ml Olivenöl

SmokingPorkHot SmokingEasy12 hrs marinating + 2-3 hrs smoking63-65 °C110-130 °CApple + Lemon

The pork loin is rubbed with an aromatic Mediterranean herb rub of rosemary, thyme, and garlic and marinated overnight in the refrigerator. Hot-smoking over fruit wood creates a spicy crust with a tender, juicy core. The result is a light, aromatic alternative to classic smoked pork roast.

Ingredients(for 1 kg)

Sea salt18 g

Black pepper (ground)4 g

Garlic granules5 g

Rosemary (dried, ground)4 g

Thyme (dried)3 g

Lemon zest (dried)2 g

Olive oil10 ml

Instructions

Apply Rub & Marinate

12-24 hours

Mix all dry rub ingredients and stir with olive oil into a paste. Rub the loin on all sides, wrap in cling film, and marinate in the refrigerator (4 °C) for at least 12 hours.

Equilibrate & Prepare Smoker

1 hour

Remove loin from the refrigerator, remove wrap, and let equilibrate at room temperature for 1 hour. Preheat smoker to 110-130 °C and add apple and lemon wood.

Smoking

2-3 hours

Place loin in the smoker and smoke at 110-130 °C until a core temperature of 63-65 °C is reached. Let rest for 10 minutes before slicing.

Pro Tip

For a particularly nice crust, briefly sear the loin at high direct heat (200 °C) or flame it on the grill for the last 10 minutes.

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