Raspberry Chipotle Smoked Pork Loin
Pork loin is a delicious cut of meat that can help you feed a family on a budget. Shan and I did the math on this recipe, and it will feed about 7 people – including the mashed ‘taters and green beans – about $1.20 a person. That’s a great meal and a great deal.
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Prep the Pork Loin
Start by removing any excess fat and silver skin. Pork is a lean meat and it can dry out pretty fast if its overcooked. There are two ways to prevent your pork loin from getting too dry. First, inject a warm marinade into the meat before cooking. Second, use a meat thermometer probe to monitor the internal temperature of the pork.
To make the injectable marinade, mix up the apple juice, apple cider vinegar, Worcestershire sauce, and Rib Rub. If you don’t have our Rib Rub, don’t sweat it. Use some brown sugar and your favorite bbq rub. It’ll be delicious both ways. Inject throughout the pork loin, about every two inches, until you’ve got that thing stuffed full.
Season the pork loin with Rib Rub and Mesquite Seasoning – you can use your own favorite blends if you don’t have ours. Outdoors, use hardwood lump charcoal and Apple wood. You want your smoker to be about 250 degrees and the cook time is going to be just under two hours or until the temperature hits 145 degrees.
Recommended For This Recipe
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Mesquite Smoke Seasoning
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Raspberry Chipotle Glaze
This is a really simple glaze you’ll apply when the temperature reaches 135F. Mix up the chipotle sauce, raspberry jam, and some Red River Mud BBQ sauce. Any BBQ sauce will work for this if you don’t have ours – but you might want to add some ancho chile powder to it if you have a sweet sauce.
Tip: Save this sauce in the fridge and use it on chicken or turkey.
Glaze the pork loin all over and move the pork loin over the fire to get the glaze good and cooked on the pork. This stuff is a home run, y’all.
When the glaze is starting to blacken and the internal temperature of the pork loin is 145F, you can take the tenderloin out and let it rest for a few minutes.
Serve with mashed potatoes, green beans, or maybe some good steamed rice and broccoli. This is a hearty meal that is going to fill some bellies and bring families together around the table. That’s what this is all about. Thank you so much for being here for us and sharing our food with your loved ones.
Serve Pork Loin with Recipes from Cowboy Kent Rollins
Raspberry Chipotle Smoked Tenderloin – Cowboy Kent Rollins
Ingredients
Injection Sauce
- 6 ounces apple juice
- ¼ cup brown sugar
- 2 teaspoons salt
- 1 tablespoon Kent’s Rib Rub or your favorite bbq seasoning
- ¼ cup apple cider vinegar
- 2 tablespoons butter
- 2 tablespoons Worcestershire sauce
Pork Tenderloin
- 3 to 4 lb. pork tenderloin
- Kent’s Mesquite Seasoning or see below
- 2 tablespoons raspberry preserves
- 2 tablespoons adobo sauce
- 4 tablespoons BBQ sauce
Instructions
- Mix all the injection sauce ingredients together in a medium saucepan. Bring to a simmer, stirring frequently. Remove from the heat and let cool for a few minutes.
- Pat the tenderloin dry with a paper towel. Inject the sauce every 2 inches into the loin on both sides and the ends.
- Season well on all sides with the Rib Rub and let rest for 10 to 15 minutes. Then, you can season with the Mesquite seasoning (optional) before placing on the fire.
- Place the tenderloin on a smoker pre-heated to 250 degree F, on the indirect side of the fire. I like to add a couple chunks of apple wood as well for flavor. Smoke for about 30 minutes per pound, or until the internal temperature is 140 degrees F.
- Meanwhile, in a small bowl, mix together the raspberry preserves, adobo sauce and bbq sauces.
- Move the pork loin to the direct side of the fire and glaze with the raspberry sauce. Continue to cook an additional 10 minutes, or until the internal temperature is 145 to 150 degrees F. Baste the loin 1 to 2 more times while cooking. Serve warm with additional raspberry sauce drizzled on top, if desired.