Original Desert Dust adds smoky spice and date sweetness to a boneless pork loin. This is a sliceable roast: keep the heat steady and use a thermometer to judge doneness.
Make it with The Original Desert Dust. The blend already contains sea salt; taste before adding more.
Ingredients
1 boneless pork loin roast, about 2 1/2 lb (1.1 kg), fully thawed; not pork tenderloin
1 tablespoon (15 ml) neutral oil
6 level teaspoons (30 ml) Original Desert Dust
Directions
Heat the smoker. Preheat the smoker or a covered grill set for indirect cooking to 250°F (121°C). Monitor the cooking area with a grate thermometer and add smoking wood according to the equipment instructions.
Season the loin. Pat the pork dry. Trim loose silverskin and any thick excess fat, leaving a thin fat cap. Coat with the oil, then evenly apply the measured Original Dust. Do not add extra salt.
Smoke gently. Place the loin fat-side up over indirect heat, away from flames. Insert a suitable probe into the thickest center. Keep the lid closed and the smoker near 250°F; begin checking after 90 minutes.
Check the center. Continue cooking until the thickest part reaches at least 145°F (63°C) before removing the roast. Confirm in a second central spot with an instant-read thermometer. Allow roughly 2–3 hours of cooking; size, shape and smoker conditions change the timing.
Rest and slice. Transfer to a clean board and rest for 10 minutes, loosely tented; never shorten the rest below 3 minutes. Slice across the grain about 1/2 inch thick and serve with the board juices.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with The Original Desert Dust. The blend already contains sea salt; taste before adding more.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
No. Pork loin is a broad, thick roast; tenderloin is a much smaller, slender muscle. This recipe uses a 2 1/2-pound boneless loin. A tenderloin cooks much faster, so do not use this roast's timing for it. Keep the same safe temperature and minimum rest requirements.
How long does a pork loin take to smoke?
Plan on roughly 2–3 hours at 250°F, with checks beginning after 90 minutes. The recipe timing uses a 150-minute cooking estimate, plus 15 minutes prep and 10 minutes rest: about 2 hours 55 minutes. Extra smoker preheating time is additional. Thickness, starting temperature, weather and equipment matter more than an exact minutes-per-pound rule.
What temperature should smoked pork loin reach?
USDA guidance for a whole pork roast is at least 145°F (63°C), measured before it leaves the heat, followed by a rest of at least 3 minutes. This recipe rests it for 10 minutes. Check the center in more than one spot. A blush of pink or a smoke ring does not establish doneness; use the thermometer.
Can I use a grill, and do I need to wrap the roast?
Use a covered grill with the pork on the indirect side and a thermometer monitoring the cooking area. Keep heat steady near 250°F; USDA's smoking guidance calls for 225–300°F. Add wood as your equipment directs. Wrapping is not required. Avoid a direct-flame sear: the date-based coating can darken quickly, and lean loin dries out if overcooked.
Should I brine it or add more salt?
This recipe is for plain, unbrined pork and already uses a seasoning that contains sea salt. Check the package for added solution, brining or pre-seasoning. If the roast is already salted, reduce the Dust rather than following the full amount automatically. Skip a separate salt rub. The loin should be fully thawed before smoking.
How should I store and reheat leftover pork loin?
Slice or divide leftovers into shallow containers and refrigerate at 40°F (4°C) or below within 2 hours, or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days, or freeze. Reheat covered with a little water or broth until the meat reaches 165°F (74°C). Avoid repeatedly reheating the whole batch.
What allergens are in this recipe?
The current Original Desert Dust ingredient list includes mustard. Check the bottle, oil and pork packaging for the latest ingredient and cross-contact information, especially if the pork contains an added solution. Do not treat this as a mustard-free recipe or assume a different blend has the same ingredients.
