Pork Loin vs. Pork Tenderloin
The pork loin, sometimes referred to as a "loin roast", comes from a very long, thick set of muscles that run along the back of a pig.
The tenderloin comes from the end of a full pork loin. It's much thinner than a loin roast and cooks much faster. Tenderloins are usually found in the grocery store packaged in pairs and typically injected with salt water so they don't dry out.
Pork loin or pork loin roasts are a wholesale cut between the leg (ham) and the shoulder. It may come bone in or bone-less. One of the things I love about pork is that it goes great with about any flavor combination. Pork loin is pretty versatile. You could dry brine it and cook it with the same seasoning as the best prime rib recipe, cut it into chops and use my achiote rub, or even inject it and baste it with my plum crazy habanero sauce like Iâll show you below. Another great thing about it is cost. Pork is very cheap compared to other meats, which makes it a great thing to experiment with in order to master your smoker.
There are several steps to preparing the pork loin, but trust me when I say itâs easy. I inject the loin and apply the rub before refrigerating overnight. You could also apply the rub a few hours before cooking if you like. Just before cooking lay a bacon weave over top of the roast â this is a common trick to help with moisture. In this case, since we have the moisture from the injection, it's really just because I think it goes great as a package deal: pork loin, beer injection, spicy rub, bacon and a flavorful mop. Plus youâve got to admit it looks fantastic all "plated up".
Recipe
Yield: About 8 servings
Cooking time: 3 hours
Ingredients
1 pork loin roast
1 package of thick-cut bacon
1 batch of Stout Snout Injection Marinade (below)
1 batch of a spiked version of my rib rub (below)
1 batch Plum Crazy Habanero BBQ Sauce
Injection Marinade (the night before):
1 stick of unsalted butter
1 tbsp worcestershire
1 tbsp soy sauce
1 1/2 cups of beer
1 tbsp granulated garlic
1/2 tsp cayenne
1/2 tsp paprika
1 tbsp onion powder (optional)
Mix all all of the ingredients together over heat to combine. Allow the marinade to cool completely before using. Using a marinade injector, inject the marinade into the pork loin using dozens of injection points. Stick the needle in at an angle and slowly inject a little as you pull the needle out. Inject small amounts every 1/2-inch or so. This is better than having large pockets of flavor injected in a single location. When finished, wrap up the pork loin with saran wrap. Refrigerate overnight.
Iâve tried and seen hundreds of different injection recipes that work well with pork like this one. You could easily substitute for another one if you like. Also, feel free to substitute a good apple cider for the beer if you like as well.
Spiked Rusty's Rib Rub:
Use 3 tbsp of my Memphis Rib Rub and spike it with the following:
1 tbsp crushed ancho pepper (approx 1 dried pepper)
1 tbsp course ground black pepper
1/2 tbsp chili powder
1/2 cup brown sugar
1-2 tsp kosher salt (I just liberally dust mine before applying the rub)
Mix all the ingredients with the 3 tbsp of my rib rub. Just before it's ready to go on smoker, thoroughly rub the pork loin with the rub (use more or less depending on size obviously). There should be no need to apply the rub early as I've shown you with other recipes.
Final Prep/Cooking
Just before cooking prepare a bacon-weave and lay over-top of the pork loin. I just make it on tin foil and then flip it on. Cook on your barbecue at 225-250°F with your favorite barbecue wood â pork goes great with about any flavor. I used a combination of oak and hickory and loved the flavor.
After the first 30 minutes, mop the pork loin every half hour with my Plum Crazy Habanero BBQ Sauce. The sauce will help build up some great layers of flavor. Given how tremendously moist this recipe turns out I would finish it off to an internal temperature of 145°F or even as high as 155°F. I typically use my wireless thermometer (you can see my recommendation on the shop page) so I can keep a close eye on the temperature without losing heat while frequently checking the temperature. Plan on the roast taking about 1 hour per pound.
I've served some straight off the smoker (after letting it rest) and I've also pan-seared some as individual chops. I really like this approach. It caramelizes the sauce and brings out a tremendous amount of flavor! If you'd like to try that as well, just cut it into a nice, thick chop. Then carefully brown one or both sides in a pan.
ENJOY and be sure to post photos on Facebook to share with everyone else.
Tagged: Barbecue Recipe Grill Recipe Injection Marinade Mopping Pork Pork Chops Pork Rub
FAQs
If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.
Does pork loin get more tender the longer you cook it? ›
At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.
Is it better to cook pork loin slow or fast? ›
Pork loin is a very lean cut of meat so it should be cooked LOW and slow. Please do NOT cook your pork loin on high in the crock pot. Cook on LOW for 2-4 hours. In general, smaller pork loins (3 pounds) will take closer to 2 hours and larger pork loins (5 pounds) will take closer to 4 hours).
How to cook pork loin without drying out? ›
Grilling
- First, use a high-heat area to quickly brown the meat on all sides. ...
- Next, move the loin to a low-heat area of the grill and cover it with foil.
- Now, you can roast the pork using indirect cooking for approximately one to one and a half hours, or about 20 minutes per pound of meat.
CG: Roasting is the most natural way to cook a pork loin, and it's the easiest and the quickest to get into the oven. I like to sear the outside and then roast it, or you can just roast it as is. The indirect method of cooking preserves pork loin's inherent juiciness and tenderness.
How do Chinese make pork so tender? ›
How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.
Is it better to cook a pork loin at 350 or 400? ›
Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out. If using 350°F, cooking will take longer but be gentler, helping retain moisture. Either way, use a meat thermometer to ensure the internal temperature reaches 145°F, then rest for 5-10 minutes before slicing.
Is there a difference between pork loin and pork tenderloin? ›
The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.
What temp is pork loin most tender? ›
Cooking Temperature of Pork
The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.
Why is my pork loin always tough? ›
And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry. It's well worth investing in a meat thermometer or slender multi-use digital thermometer, to take away the guesswork .
You can shred pork loin to make a massive batch of pulled pork great for cook-outs, potlucks, parties for a sizable group, or for lunches and dinners — with plenty of extras to freeze and reheat. This dish can be served by itself or "sloppy joe" style on hamburger buns.
Do I need to rinse pork loin before cooking? ›
Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.
Do you cover a pork loin when you cook it? ›
Tenting can be suitable for some cuts of meat, but if you want a crunchy crust on your roast, then it's best to leave it uncovered. If you notice that the roasted pork is browning too much, you can lightly cover it with aluminum foil. However, do not cover it for the last 5-10 minutes in the oven.
What temperature should you cook pork loin at? ›
A good rule of thumb is to cook pork loin 25 minutes per pound at 350 degrees F (177 degrees C). The internal temperature should be at least 145 degrees F (63 degrees C), so use a thermometer to know when it's done. You'll want to let your pork loin rest at least three minutes before serving.
What's the best thing to tenderize pork? ›
A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.
After the first 30 minutes, mop the pork loin every half hour with my Plum Crazy Habanero BBQ Sauce. The sauce will help build up some great layers of flavor. Given how tremendously moist this recipe turns out I would finish it off to an internal temperature of 145°F or even as high as 155°F. I typically use my wireless thermometer (you can see my recommendation on the shop page) so I can keep a close eye on the temperature without losing heat while frequently checking the temperature. Plan on the roast taking about 1 hour per pound.
I've served some straight off the smoker (after letting it rest) and I've also pan-seared some as individual chops. I really like this approach. It caramelizes the sauce and brings out a tremendous amount of flavor! If you'd like to try that as well, just cut it into a nice, thick chop. Then carefully brown one or both sides in a pan.