Thanksgiving Reverse-Seared Pork Loin Recipe with Orange Cranberry Sauce

Thanksgiving is around the corner and we know some of you are dreading the turkey - whether it's cooking or eating it for the thousandth time. So, we made a recipe that's just as delicious and is a lot more forgiving during the cook. Say goodbye to dry turkey because our Thanksgiving Reverse-Seared Pork Loin Recipe with Orange Cranberry Sauce has the potential to be your new holiday staple. 

Smoked Pork Loin Recipe For Thanksgiving

This is just one part of the Thanksgiving feast. Click here for second half, the Ultimate Guide for Thanksgiving Appetizers, Sides, and Desert, that includes:

  • Prosciutto-Wrapped Brie
  • Buffalo Cauliflower
  • Croissant S'mores
  • Cucumber Salad
  • Sweet Potatoes

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Reverse-Seared Pork Recipe

Ingredients for Reverse-Seared Pork:

Thanksgiving Pork Loin Ingredients


Directions for Reverse-Seared Pork:

STEP 1: First, let's get that smoker of yours preheated to 275°F (135°C). As always, we're using the Yoder Smoker YS640S Competition Cart.


STEP 2: While your smoke is getting up to temperature, pat your pork loin dry with some paper towel. Once it's dry enough, coat it with House of Q Slow Smoke Gold until it's fully covered. 

Side note: You may end up using more than the 2 Tbsp. of the House of Q Slow Smoke Gold that the recipe calls for, depending on the size of the pork loin you have. That's completely fine, just make sure that the pork is fully coated.

STEP 3: Next, apply the KB Barbecue Old Skool All Purpose Rub liberally all over the pork loin. It should stick right to the pork with the help of the House of Q Slow Smoke Gold.

STEP 4: Then, apply your Killer Hogs Steak Rub as generously as the KB rub.



STEP 5: Place the whole thing on a smoker to let that delicious smoke infuse until it reaches an internal temperature of 145°F, which could take up to 2-3.5hrs. Be sure to use a proper instant thermometer

Side Note: While your pork loin roast is smoking, you can get the Orange Cranberry Sauce ready in 2 easy steps. You can find the ingredients and directions below.


STEP 6: After the first hour, start spritzing your pork with apple juice every 30 minutes to start sealing in your bark and retaining that moisture.

STEP 7: Once the internal temperature is hit, pull the pork loin roast, and double wrap it in heavy aluminum foil. Then place it into The Meat Swadl to rest and hold for 45 mins.

STEP 8: While your deliciously aromatic pork is resting, start your charcoal grill and get to a temperature of 300°F (148°C).

STEP 9: After the pork loin has rested, pull it from the wrap and place on grate directly over hot charcoals to sear it on each side for about a minute on the front, back, and sides of the meat. 


STEP 10: Once you've heard that sweet sound of sizzling meat and your pork is nicely seared, take it off the grill and let it rest for 5 to 10 minutes before slicing it.

STEP 11: Last but definitely not least, slice and it up and enjoy.



Orange Cranberry Sauce Recipe

Ingredients for Orange Cranberry Sauce:

  • ¾ Cup Orange Juice
  • ¼ Cup Apple Cider Vinegar
  • 8oz Orange Marmalade
  • 7oz Whole Cranberry Sauce

Directions for Orange Cranberry Sauce:


STEP 1: Add all the ingredients to a medium pot and whisk it until it boils.

STEP 2: Turn the heat to the lowest setting and keep stirring until the bubbling stops, then leave it on low to keep it warm enough to serve. 


STEP 3 (Optional): You can use this sauce for basting the pork loi0n. If you do this, you can choose to add cornstarch slurry to the mix just to thicken up the sauce for presentation and preference.


Want more Thanksgiving ideas? Here are some recommendations to see:

Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.

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