Smoked Lemon Pepper Pork Loin | Smoked Pork Loin Sandwiches on Yoder Pellet Grill
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- เผยแพร่เมื่อ 11 พ.ค. 2017
- Smoked Pork Loin Seasoned with Lemon Pepper used for Pork Loin Sandwiches
For more barbecue and grilling recipes visit: howtobbqright.com/
For this Smoked Lemon Pepper Pork Loin, I start with a 5lb piece of center cut pork loin; you can find these at any grocery store.
First remove the excess silver skin and drizzle the outside with Extra Virgin Olive Oil. Season with coarse ground Kosher Salt topped with a good dose of Lemon Pepper (Sams Club Tone’s brand).
Now fire up your smoker and bring the temperature to 250⁰. I’m running my Yoder YS640 with BBQr’s Delight Pecan Pellets but any grill or smoker set up for indirect cooking will do the trick.
Once the cooker temp stabilizes, place the loin directly on the cooking grate and let the smoke roll! With pork loin you always want to cook by internal temperature. Insert a wired probe thermometer (DOT by Themoworks) after 30 minutes of cooking and set the alarm for 140⁰.
To keep the pork loin from drying out spritz it with a 50:50 mixture of Apple Juice and Red Wine Vinegar as needed. I start at the 45 minute mark and about every 30 minutes after that.
This loin is going to be sliced thin and served as a sandwich with pesto and a Caper Dill Mayo. The mayo needs about 2 hours in the refrigerator to come together, so go ahead and mix it up. Place 1 cup of good mayo (Dukes or Blue Plate) in a small bowl. Add the juice from half a lemon (about 2 Tablespoons), ¼ cup chopped capers, 4-5 cloves roasted garlic (minced), and 1 Tablespoon of finely chopped baby dill. Give the mixture a good stir and season with a pinch of salt and black pepper to taste. Cover the bowl with plastic wrap and let it hang out in the refrigerator for a couple hours while the loin smokes. You can make this ahead of time if you want; it’ll keep for several days in the fridge.
Once the alarm sounds on the thermometer, the loin is ready to come off the pit. Place it on a cutting board and cover loosely with foil. Don’t cut into pork loin immediately or all the juice will run out leaving you with dry loin. Give it about 10 minutes; just enough time to grill the bread for the sandwiches.
Slice several fresh ciabatta rolls in half and brush with olive oil. Grill directly over the fire for about a minute (on my yoder I took out the fire pot cover for direct access).
Now it’s time to carve the loin; use a sharp knife and cut it into thin slices about 1/8” wide. To assemble the sandwiches spread the caper-dill mayo on the bottom half of the roll, layer 3-4 slices of pork loin on top and spoon prepared Basil Pesto over the top. Place the top half of ciabatta on and cut the sandwiches in half.
It’s that easy! This sandwich reminds me of summer; it’s packed with tons of flavor and the citrus and basil notes go great with the smokiness of the loin.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/ - บันเทิง
I accidentally binge watched almost every single one of your videos - it's amazing seeing your confidence (and camera quality) come along through the years, keep up the great work! I never leave your videos without thinking "damn, that looks amazing".
This guy's videos are outstanding. Wonder when he'll have his own show on the foodnetwork?
that man knows barbecue! definitely one of the best!
Smoked pork loin is one of my favorite "go-to" recipes for when I want to feed a crowd. It's cheap, and people love it! I usually do two loins at Christmas time at work for BBQ sandwiches. My co-workers LOVE it.
Every time my diet starts you hit me with another kicker guess big boy club for life
Cooked a pork loin like this at the weekend. Turned a cheap piece of pork into a wonderful evening meal and some spare for sandwiches the following day. Oh my what a simple but rewarding recipe. Thank you sir 👍
I keep coming back to this recipe, absolutely magic, always a crowd favourite!
Malcom,
I made this pork loin over the weekend and followed your exact directions. This was absolutely the best pork loin I have ever tasted. Everyone who tried it loved it.
Malcolm, we have made several of your recipes but this is one of our favorites. The combination of the dill mayonnaise and the pesto combined with the pork made an excellent sandwich. Cooked this on a MAK 2 for about 2 hours and followed your steps and everyone thought this was a real keeper for a hot day here in Southern California.
Great recipe, we will make this regularly on our smoker.
Nice video as always, and the quality has really been upgraded. You are the quality of the big cooking shows now. Nice to see the transition over the years! Keep up the great work. Also I love how you don't hold back, you share everything you know, well almost! Take care.
Another informative professional video Malcom. I really enjoy the accompaniments. Capered dill Mayo sounds great. Thanks again.
Great video, pork looks amazing, definitely on my to-do list!
Great video and recipe! Malcom, you are certainly stepping up your culinarily game! Keep them coming!
Thanks for all the great BBQ videos you post Malcom. I'm a BBQ amateur and really appreciate all of your help! I'm hoping to attend your BBQ school one day, but until then I'll just keep following you on TH-cam. Thanks again!
Malcolm
thanks for sharing your expertise .. I can honestly say you have made me a better BBQ'er my family and my coworkers have been enjoying it. Currently I use an eclectic smoker but its safe to say I will be branching out to other types as well your suggestions would be welcomed!!.
great video! love the editing of this one. you heading in the right direction
Malcolm you are the man... I cook up your recipes and take them to work and my co's love it 😁😁😁
i love how excited you get about cooking this right ;)
OMG you've done it again. I really enjoy your vids.keep up the good work
Made this yesterday and it was a hit. Thanks Malcolm!
This was yet another amazing video thanks so much for sharing.
Just tried these today. Had awesome feedback from everyone who had one. Added a strawberry spinach salad as well. Was a big hit. Thanks Malcolm!
Please keep making these videos. I stumbled upon your channel after I bought the big green egg. So far every recipe I've tried has been excellent! keep it up!
Great video, thanks for sharing you knowledge.
This Pork loin sandwich is one of the tastiest sandwiches I have ever tasted! Excellent Recipe!
“You’ll love this recipe, I promise”.
Yes, I know I will love it too.
this could be the best recipe yet
Looking good Malcom! Making me hungry brother!
Great video Mr. Reed! Your videos have really helped me with smoking meat. Thank you.
looks good. Good ole pork loin there is just so many different flavors you can get out of it. I recommend brining one, you'll absolutely love it. Thanks Malcolm your vids are the best.
yeah, brining one for this sandwich would take it over the top for sure
Malcom that looks amazing ! Can’t wait to try it!
I remember when my yoder looked that clean. Nicely done Malcom.
Hope to see more cooks from the YS640! Thanks from Dennis,going to try that pork loin... With the heat plate with the door
Just did this receipt. AWESOME! That’s all I need to say, except give it a try.
Looks awesome mate. You"ve raised the bar this year!!
Dude, you did it again! Another fantastic video!
You've come such a long way with your videos! They are much more professional and you seem so much more comfortable on camera. Great job!
Tried it. Love it. Very fresh summer sandwich. I don't care for capers or Mayo, but made tzatziki sauce and eat on croissants. New favorite
Making this today. This looks awesome
Your the Best ! Great Instructions, Step by Step thanks Buddy / Wish I would have found ya sooner !
This is my wife's and mine go too! Thanks Malcolm!
Love your videos man keep it up!
You’re awesome man I like the way you explain
Man, we made this today... Unreal good!!!
That was amazing best sandwich ever!
Thanks mate!
I've learned so much from this channel. Thank you sir! I'm learning as much as I can to start competing in Georgia.
I’m so going to make that this summer! I’m going to put this on my barbecue playlist so I have it safe! I’m not to crazy about pesto, I’m thinking a nice slice of superb home grown tomato 🍅 on top. I love the look of the sauce you made for the bottom!
Klaus
Made this tonight and it was incredible! Used stone ground mustard instead of capers in the mayo.
That looks great! One suggestion about making pesto: Don't ever chop the basil leaves when making pesto, you can lose some of their natural oil. Keep the leaves whole when you take them from the stem, and do chop the garlick and (to make life easier on your blender) maybe also the pine nuts. Pesto made in the blender should be consumed as quickly as possible, while pesto made the traditional way (with mortar and pestil) lasts a bit longer.
great tip
Made this Sunday 4/5, holy cow this is an amazing recipe. My wife said how did you come up with this. I was like, it just sounded good. Lol. Then told her it’s from the guy I always watch and btw I just ordered his gift kit of spices and sauces.
ça donne trop faim.... hungry from France.
Love these
Summer Time! Well done 👍
I love pork loin pesto pepper lemon. And ciabatta is my favorite bread. I will pick up a pork loin this weekend.
thanks for the great ideas
definitely trying this recipe
Looks great
lookin real good mouth watering I got to try.
wow. that looks so good
Another winner!
that looks amazing malcom, Im going to make that and give u a feed back from my pork loin.
Made the sandwiches this weekend. They were excellent.
Trying the lemon pepper loin on my smoker today, so far it's smelling great, looking forward to digging in next hour or so.
Made this today, delicious... you were right on with the temperatures. thank you Sir! Guess what's for lunch tomorrow?
You upgraded to the YS-640! Nice.
Great video.. I'm doing my 1st pork loin on the weber kettle right now 4-2-18.. Seasoned with some Lawry's Casero Total Seasoning & Weber KC Bbq Rub.. Cooking it indirect with chunks of cherry wood
Love it, brother!
Love these videos I bet there's at least $20,000 in cookers on that back patio ,so jealous!
Lovely!
I've had lemon pepper chicken, but never pork loin. Sounds good
Made this and it’s incredible. Finish the sandwich with some arugula and it adds a nice fresh crunch.
Great video man....
I heard your alarm go off. Thought it was mine beeping already. Have a Maverick ET-733. Love it. Don't know how I cooked so long without one.
Well, gona have to try this tomorrow.
Man that looks good!
That a mean looking sandwich. Good job.
Damn. All his stuff looks delicious
Big Fan Malcom.. Your channel introduced me to pellet smoking! Its been so long since you have updated with a Yoder pellet cook I was wondering if you just quit using the yoder pellet smoker!
Maaaaannnnnn..... Gotta try that!!!
Thanks for the idea bud.
Where did you buy your knife at? I need one of those for my briskets!
The dill caper mayo is fantastic
Your videos are the best! Wish you were my neighbor!
God!!! Sensational!!!
LOOK'D GOOD!!!!!!
Mmmm...thanks making it next week..
That looks really good, I’m torn on which way to cook my pork loin now, killer hogs rub or lemon pepper. I might just have to make two!
Jessie Harris that's exactly what I was thinking while watching this vid.
Hey Malcom, I love the channel. I have a request. I was thinking of
doing some smoked salsa. Grill the roma tomatoes, onion and jalepenos.
Blend them together and add cilantro and maybe some minced garlic. Then
put it all in a pot and add it to the smoker, stirring occasionally to
add smoke flavor. Going to try it myself soon but would love to see the
master at work! If you do, I'd love a shout-out in your video! I'd think
this would be awesome by itself with chips or to top off some smoked
taco recipe.
~Brent
(Ohio)
That looks delicious, send me a slice. LOL I am using my new camp chef pellet grill and love it. It doesn't give that much smoke but it is great to start it and leave until I have to spray the meat or get it out of the smoker. Can you leave the capers out of the sauce? Neither one of us like capers. Keep smoking! Happy New Year!
Is that house for sale behind you? 🤔
Kevin brown Trying to be Malcolm's neighbor, Lol!!
Ain't no way I'd put myself through that... the barbecue smells coming over the fence would be torture!
I so wish
Mr Wilson comes to mind...LOL
Best Shake in the Business
Love your channel, been following for a few years now. Do you re-heat slices like this for sandwiches later or eat the pork cold?
Never bought Pork Loin, too dry and tasteless using the standard oven, slow cooker and grill methods. But the wife purchased one on sale and told me to try it on my Pit Boss Pellet Smoker. So I searched "TH-cam" and found your recipe, never liked this meat before, but after following your instructions, EXCELLENT. Do you have any thoughts about reheating the leftovers, trying to keep the tenderness and moisture.... Thank you, will be checking out your other recipes.
My personal experience: Reheat your meat just like the way you cook it but be careful not to let the internal temperature go above 145.
"I got the summertime, summertime sandwich"
~Lana Del Reed
Great video I will definitely try this. How bought a smoked wahoo or mahi or grouper sandwich!!!
I see what you're working with.
man you got me hungry agin
Once you said "Schmear some mayo" I subscribed.
wow I'm so hungry
yoderlay hee hoooooo!!!!!