Looking for best Pork Loin recipe

Not to be confused with the puny pork tenderloin, a pork loin is much larger and I get it at Sams for $1.99/lb.

The taste is excellent. What I want to do is buy a couple of them and put them on the smoker grill and cook them at a couple of hundred degrees for a bunch of hours. I am looking for a combination of spices that would be a good marinade and/or baste for this process. I have a large horizontal offset-barrel type smoker, where the fire is in one lower chamber and heat/smoke flows through the larger adjacent chamber and out a smoke stack at the end.

Any suggestions?

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I cooked one a few weeks back that was delicious. I seared the hell out of one (rotating it every minute or two) in a mixture of olive oil and peanut oil. Then I made a paste out of whole-ground mustard and apple-cider vinegar, and slathered it all over, baking it for an hour at 350.

Delicious! But I don't know if those spices will work with the hickory smoke flavor that comes from the cooker.

Well, I got two loins in the smoker.  The picture doesn't show the correct perspective.  The loin in the back is almost twice the size on the one in the front.



The loins were butterflied last night and a generous amount of spicy rub was applied then.  Today, I added (to each loin) a little over 1/2 lb. Italian sausage, onion pieces, and Dijon mustard in the middle and tied 'em up.  Just got them on at 4 p.m.  Will take them off the smoker 6:30-7.

Methinks

The one in the foreground has fewer spices as one couple don't like things spicy.

It was good. Too many Margaritas made me forget to take pictures of the finished product... sorry.

It was a little on the dry side, but the smoke flavors mixed well with the spices to make it very tasty.

I do the sear strategy too... then use a dry rub before the long slow smoke. I've gotten distracted (ok drunk... lol) and over cooked before too... but if you enjoy stir fry that makes an amazing meat for it. I usually make xtra now for just that reason.

Edit: rotisserie is an excellent way to cook them too.

Here is a good pork lion:

1 (4 pound) boneless pork loin roast
1 tablespoon canola oil
salt and pepper to taste
all-purpose flour for dredging
3/4 cup maple syrup
3/4 cup ketchup
1/3 cup water
1 tablespoon minced garlic

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
3. Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
4. Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat.
Serve with remaining sauce.

I know this a too late for this round but I spray the loins (and all pork being grilled) with apple juice about every 30 minutes. I put it in an empty water bottle and poke a few holes in the cap. Also did place a small pan of water on the grill? That helps the meat stay moist too.