Pumpkin Spice Smoked Boneless Pork Loin Recipe
- by Omaha Steaks
Pumpkin spice isn’t just for lattes. We challenged our executive chef team to create a pumpkin spice recipe with our boneless pork loin roast. It’s the Omaha Steaks version of PSL – Pumpkin Spice Loin.
Pork lends well to brining and seasoning, making this juicy meat a perfect choice for this unique recipe. Our expert butchers cut the boneless pork loin roast with a 1/8” fat cap so it’s self-basting – which creates more juiciness and flavor.
You will need to plan ahead to make this because the secret is in the wet brine. This brine combines the classic flavors of fall with allspice, nutmeg, and cinnamon and a little sweetness with brown sugar. Make sure to use fresh (not dried) ginger to add a delightfully tangy pop to the brine.
After brining the boneless pork loin roast for 12-24 hours, pat dry and add the exterior rub. You can cook the pork loin any method, but we recommend a spiced smoke on your smoker. We added all spice berries and cinnamon sticks to cherry wood chips to infuse a delicious smoke flavor into the pork.
Celebrate fall with our version of the delicious PSL.
Pumpkin Spice Smoked Pork Roast
- 1 2.25 lb Omaha Steaks Boneless Pork Loin Roast
- 6 cup water
- 6 Tbsp salt
- 6 Tbsp brown sugar
- 3 inch piece fresh ginger sliced ¼” thick
- 1 cinnamon stick
- ¼ tsp allspice berries
- 1/8 tsp nutmeg ground
- 1 Tbsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/8 tsp pumpkin pie spice
- cherry wood chips at least 70% of the mix
- all spice berries 15% of the mix
- cinnamon stick 15% of the mix
In pot combine all brine ingredients, expect pork roast, and heat to dissolve salt and sugar.
Cool brine and add pork roast. Allow to brine for 12 to 24 hours.
Remove pork roast from brine, pat dry and cook using desired method.
Soak spiced smoke ingredients for 20 minutes in warm water to help slow the burn as this cooks.
Add soaked chips and spices to hot coals in one does and close the lid and cook indirect.
Blend exterior rub ingredients together and apply thin layer to the dried brined pork roast.
Cook pork loin on smoker on indirect heat until internal temperature reaches 140 F or to desired temperature. This is approximately 1 1/2 to 2 hours depending on your smoker.
Sear on grill 2 to 3 minutes per side to desired color. Be mindful with the sweetness of the brine and paprika in the rub - it will darken quickly when searing.
For the Brine: You can replace some water with white wine or apple cider. You could add other spices like anise, lemongrass or orange peel.