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Smoked Blade End Pork Loin for Two
smoker pete:
What is a Blade End Pork Loin Roast? It's one of the segments of a entire pork loin that you'll find at your local grocery store and/or a big box store like Costco or Sams.
I like to buy meat in bulk and cutting/trimming the meat myself. I normally save big $$ per pound and i'm able to have the size cuts that best suits my needs. Costco had a whole boneless pork loin on sale and it provided us with 10 custom cut meals. That's one of the benefits of enjoying an empty nest. Each meal, for two, was half the price of one entree at a restaurant and for sure turned out better! Not only did I vacuum seal the Sirloin End Roast for future meals, but I also used the Center Rib and Center Loin for 1½ inch thick Boneless Pork Chops.
Fired up my GMG Davey Crockett wood pellet smoker-grill to 200ºF using CookinPellets Premium Perfect Mix. Check out the copious amount of smoke that the mix of 100% Hickory, Cherry, Maple, and Apple hardwood pellets provide! I was going to smoke the pork loin for an hour at 200ºF and then bump the pit temperature to 350ºF until the internal temperature of the roast reached 145ºF but instead chose to keep the temp at 200ºF ... The results, as you can see, was simply scrumptious melt in your mouth.
Rubbed the roast with extra virgin roasted garlic olive oil and seasoned with my favorite pork dry rub. Wrapped the loin in plastic and refrigerated overnight.
Took approximately 2½ hours (depending on the size of your roast) until the internal temperature reaches 145ºF. Rested the roast for 10 minutes loosely under a foil tent before slicing against the grain and serving.
For a low-carb meal I served the smoked pork loin roast with a side of low-carb cabbage casserole I found on the web and half an avocado ...
cookiecdcmk:
Pete: Excellent idea on how to save money and still get good cuts. Just curious on what you do with the blade end?
HighOnSmoke:
Looks delicious Pete!
smoker pete:
--- Quote from: cookiecdcmk on June 30, 2018, 04:56:52 PM ---Pete: Excellent idea on how to save money and still get good cuts. Just curious on what you do with the blade end?
--- End quote ---
I think you meant to say the "Sirloin End" ... I normally also smoke or roast the sirloin end with wonderful results. But I prefer the blade end which generally turns out extremely tender and moist. I have found that the sirloin end can dry out quickly if you take the internal temp past 145ºF. Pork loins are naturally lean cuts of meat so one rule of thumb that I use is the leaner the meat the higher the cooking temperature. But the blade end really takes to low-and-slow cooking.
Pappymn:
Excellent information and post
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