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Smoked Tasso Pork Loin


5 lbs. pork loin
2 oz. Morton’s Tenderquick cure
½ oz. ground white pepper
¼ oz. black pepper
1/8 oz. cayenne pepper
½ oz. ground allspice
¼ oz. dried oregano
½ oz. paprika
Wood- 2oz. Hickory


Trim off fat and silver skin from the pork loin.
In a large bowl, add the Morton Tenderquick and roll the pork loin well into the meat. Wrap and cure in the refrigerator for 5-6 hours.
Remove the loin and rinse well under cold water and pat dry.
In a bowl, combine the remaining ingredients and mix well. Press the seasonings well into the meat. Cover with plastic wrap and refrigerate overnight.
Preheat the smoker to 200°F. Using hickory wood, smoke-cook for 2 ½ hours or to an internal temperature of 155°F.
This can be served in thick slices as a main course or thinly sliced cold.
-------------------------------------------------------------------- Frank Terranova is the host of Cooking with Class®, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, R.I. When not in front of the camera, Terranova is an associate instructor in the College of Culinary Arts at Johnson & Wales University’s Providence Campus. He is a seafood, grilling, and smoking expert. Among his many other accomplishments he has co-authored a cookbook, New Paradigm Cooking.