Apple Wood Smoked Rack of Pork Loin

Apple Wood Smoked Rack of Pork Loin in the Camp Chef 18 Smoke Vault is absolutely delicious! About as simple as it can get with an apple wood dry rub, smokey bacon and a parsley garlic crust. When it is done, you cut out these beautiful 1 1/2 smoked pork chops!

Ingredients

Pork loin 4 Pound
Meat rub 3 Tablespoon
Chopped garlic 4 Tablespoon
Salt and pepper To Taste
Olive oil 2 Tablespoon

Directions

GETTING READY

1. Coat the pork loin on both sides with the barbecue rub.

2. Sice through the pork loin and apply a good coat of your rub on the pork loin.

3. Layer the pork loin with bacon and then tie it with a twine.

MAKING

4. Prepare the smoker and let it come upto 220 F.

5. Place the pork loin inside by inserting a thermometer in the pork loin and continue to smoke until it reaches an internal temperature of 120 F.

6. Mix garlic, olive oil, salt and pepper in a separate bowl.

7. Layer the garlic mix over the pork loin.

8. Continue to smoke until the internal temperature reaches 140 F.

9. Let the meat rest for about 20 to 30 minutes.

SERVING

10. Slice and serve.

Recipe Summary

Difficulty Level: Medium
Servings: 8

Nutrition Facts

Serving size

Calories 427Calories from Fat 204

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 613 mg25.54%

Total Carbohydrates 3 g1%

Dietary Fiber %

Sugars

Protein 50 g100%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet