Feeding a big crowd? Try this amazingly easy Smoked Pork Loin BBQ recipe, along with our special Goldens’ Sweet and Savory Fresh Peach Sauce! Watch our video and create you some goodness!
For starters, get a really nice selection of pork loin (slight fat cap)
- 6-8 medium to large pork loins
NOTE : You can adjust the number of pork loins by number of guests hosted.
Rubs :
Select the Rub(s) of your choice and build those layers!
- 1 bottle of yellow mustard (to bind the rub to loin)
- 2-3 fresh peaches halved and cored.
- 3 pieces of Thick cut bacon per loin.
- 1 box of toothpicks
- 1 20.5″ Goldens’ Cast Iron Cooker
- 1 Bag Goldens’ Premium Hardwood Lump Charcoal
Your choice of wood chips. We’re using Cherry Wood
Peaches :
- Herbes de Provence Infused Olive Oil
- White Peach Balsamic Vinegar
- Brown mustard (used as a “binder”)
Note : Have fun! You can’t go wrong. Experiment with your rub selection. There are so many combinations. Just try what you like! That’s the beauty of it. You can make your pork loin uniquely your own! And no one has to know your secret…unless you just want to brag! We like a little bragging here and there! Enjoy!
Cooker :
First, get ready to fire up your Goldens’ Cast Iron Cooker. Use Goldens’ Cast Iron Premium Hardwood Lump Charcoal. You can also add wood chips for addition flavor! We added cherry chips.
Place your searing plate on the cooker for searing. Get your temperature up to 225º Fahrenheit. After searing, leave the searing plate in place and set your grates in a double stack configuration. This allows a low and slow cook!
NOTE : Give your cooker a little more time at 225º to absorb those chips, given a larger number of pork loins. Roughly around 20 minutes, depending on air temperature. Obviously in a colder environment you’ll need more time. The clue is when the white smoke, from the top vent, turns to a translucent blue color. Now you’re ready to cook!
Food :
While your cooker achieves desired temperature, remove Loin from package and pat dry. Take yellow mustard and lightly coat the loin Liberally apply rub to loin and pat rub into place. Feel free to layer different rubs on the loin for fun and dynamic flavor profiles. Sear the loin to seal in the juice and flavor. Place peaches skin side down on loin then cover with the bacon strips. Secure everything with toothpicks!
Step 1 : Sear the loin to seal in the juice and flavor
Step 2 : Place peaches skin side down on loin then cover with the bacon strips. Secure everything with toothpicks
Step 3 : smoke loin at 225º F until you reach a 140º internal (pork loin) temperature. Check pork loin with a temperature probe.
NOTE : 140º is the sweet spot, however you can cook faster at 165º or higher but a lower temperature will allow those juices deeper into the pork loin.
Step 4 : Once the desired temperature of 140º is reached pull the loin off the heat and allow it to rest for a minimum of 15 minutes. Pull the peaches off and set aside for the sauce!
Wrap and rest your loins. Just place them in a cook-resistant container, cover with aluminum foil, place them in the oven to rest. No need to pre-heat over. Leave it off.
Take those cooked peaches off the loins, place them in a bowl with those juices. Then lightly dice them but don’t over do it or they will turn to mush. Place them back into the bowl.
Get your “mustache” mustard, typically a brown mustard. It’s sort of a binder in since. Oil and vinegar don’t mix. The mustard keeps oil and vinegar from separating. Add it to the peaches in the bowl.
2:1 Ratio Mixture of Vinegar to Oil :
Add 1/2 cup of the White Peach Balsamic Vinegar
Add 1/4 cup of the Herbes de Provence Infused Olive Oil
Mix your peaches. Don’t over stir or it will get too running. Just enough to bind all those flavors with the peaches.
Place it in the refrigerator and allow it to cool while your guests arrive.
Then bring out your rested loins, set those plates with those juicy loins topped with the Sweet and Savory Fresh Peach Sauce!!
Bon Appétit!
