Pork Loin

Howdy,widbillinne and welcome.

Pork loin,by itself don't seem to have much flavor IMO.

If you like to marinade,Smokin' has sort of an oriental ginger marinade that is right flavorful.Maybe he'll find it for you.

If you have an oriental one of your own,try that.

All else fails,dump a bottle of Zesty Italian dressing and a couple TBSP of soy sauce in a bag with the pork and let it set overnight.

I'd just use my standard pork rub and a little apple or fruitwood is nice.

I'd probably just set it on 225�.

If I was goin' to hold it to finish on the grill,etc,I'd pull it out and foil it just before 140� internal.

If I am just going to slice and serve it,I'd get it out between 140�-145�.

A boneless loin won't take but an hour ,plus,to come to temp-if my old memory serves.Dependin' on weight and shape,o' course.

Foil it and let it stand at least 30 mins.

Hope this helps a little.

But them big, huge elephant-trunk loin jobs might take longer. never did one myself, cause I fear they have little flavor and tend to be dry if you don't pull em out quick enough.

Brining would help get some flavor in there... and injecting. also, could try this: rub however you like and smoke til about 135 (IMHO, to keep poist and a bit to the medium) and let it rest... then when you slice it sprinkle a bit of rub onto the sliced roast... or even just a kosher salt and pepper mixture... that way flavor will be delivered deeper into the finished product, and not just on the outer surface. I believe that they do that in Texas with the brisket, which helps to make it so flavorful without sauce.

From Stogie & Smokin'

Pork Loin Recipes

Pork Loin

Hint
Never hesitate to use the search, it's real helpful.

Here's what I did with one:
Christmas party pork loin

While you're at it, you might hack a couple of 1.5" thick boneless chops from the end. Cure 'em with some Tenderquick for a couple days and smoke until nice and tender.