by Paul Joseph Watson, Modernity News: This is why war powers were assigned to Congress. As President Trump reportedly considers issuing an unconstitutional order to commit the US military to Israel’s war on Iran, a new poll finds very little public support for an American attack on Iran — even among those who voted for Trump […]

by Chris Menahan, Information Liberation: Senator Ted Cruz appeared to slip up during an embarrassing new interview with Tucker Carlson by revealing the US is actively helping Israel carry out military strikes on Iran. “We are carrying out military strikes [on Iran] today,” Cruz said. “You said Israel was,” Tucker countered. “Right, with our help,” […]

I am with you. What an absolute f**ing moron. And an insult to countless brave Iranian women who have given their lives standing up to the regime. Shameful. https://t.co/RuQfTvV6hD — Lara Logan (@laralogan) June 19, 2025

from World Alternative Media: TRUTH LIVES on at https://sgtreport.tv/

All the men in my family go back for seconds when I make this Smoked Pork Loin. My friends also love how tender and juicy this is when I serve it at gatherings. Leftovers are perfect for meal prep. This Smoked Pork Loin is what I make when I want something special without spending hours in the kitchen. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsEasy Recipe InstructionsHow To Prep AheadWhat To Serve with Smoked Pork LoinSmoked Pork Loin RecipeFrequently Asked QuestionsMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This Smoked Pork Loin is tender, flavorful, and always a satisfying family dinner. Here’s what all friends and family say they love about this : Big Flavor, Low Effort: I mix up a quick dry rub, press it onto the pork, and let the smoker take it from there. The result is rich, savory, and smoky every time, a lot like my Smoked Pork Butt. Juicy and Perfectly Cooked: Taking the pork off the smoker at 145°F and letting it rest locks in all the juices. It slices beautifully and stays moist, like these Grilled Pork Chops. Easy to Double for Guests: Pork loin is budget-friendly and feeds a lot of people. I often freeze half for later or double the seasoning to feed a larger crowd. Looks Fancy Without Being Fussy: It’s one of those dishes that feels special but doesn’t take much hands-on time, similar to my Tender Pork Ragu. Customizable Wood Flavor: I like using hickory for a bold, smoky taste or apple wood when I want something a little sweeter. Either way, it turns out delicious. Key Recipe Ingredients Pork Loin – Pork loin is a much larger cut than tenderloin; be careful that you’re buying pork loin. It’s a lean, tender cut that’s perfect for smoking. Leave a thin layer of fat on top for moisture and flavor. Brown Sugar – Adds a subtle sweetness that balances the spices and helps create a beautiful caramelized crust during smoking. Garlic & Onion Powder – This classic duo builds savory depth and brings out the natural flavor of the pork. Substitutions And Variations Here are some of our favorite substitutions and variations: Wood Chips: Hickory and apple wood are excellent choices, but cherry wood adds a subtle sweetness while mesquite gives a bolder, more intense smoky flavor. Herb Variations: Rosemary adds an earthy note, but fresh thyme, sage, or a sprinkle of Italian seasoning can be used depending on what you have on hand. Pork Cut Options: Pork loin is lean and mild, but pork tenderloin can be used for a smaller portion and faster cook time. Easy Recipe Instructions Trim off excess fat, but leave a thin layer of fat, as it’s important to seal tenderness. Combine dry rub seasonings in a bowl. Press dry rub on all sides of the pork loin. Insert thermometer and smoke until internal temperature reaches 145F. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Season Ahead: You can trim and season the pork loin up to 24 hours in advance. After rubbing the spice mixture evenly over the pork, wrap it tightly and store it in the fridge. Smoke and Store: The pork loin can be smoked ahead of time and stored in the fridge for up to 3 days. Let it cool completely, then wrap tightly in foil and refrigerate. When ready to serve, reheat gently in the oven at 300°F, covered, until warmed through. Freeze for Later: Leftovers freeze well. Slice the pork, wrap in foil, and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat as needed for quick meals or sandwiches. This Smoked Pork Loin is what I serve when I want something that feels gourmet but is totally doable on a busy day. What To Serve with Smoked Pork Loin Starchy Sides We love serving Smoked Pork Loin with a scoop of Hawaiian Macaroni Salad. Its creamy texture and subtle tang pair well with the savory flavor of the pork. Potato Salad with Honey Mustard Vinaigrette brings a sweet and zesty balance to the plate. Our Caprese Pasta Salad is another great option that adds freshness and color. Summer Salads and Veggies A refreshing Watermelon Salad adds juicy contrast to the rich pork and helps keep the plate feeling light. We also love pairing it with Strawberry Avocado Caprese Salad for a sweet-savory balance, or crispy Air Fryer Broccoli for a warm, veggie-forward side. Rice This pork loin is delicious with Wild Rice Pilaf. The earthy flavor and hearty texture round out the meal nicely. You can also serve it with Instant Pot Jasmine Rice or Cilantro Lime Rice to keep things simple and flavorful. Print Smoked Pork Loin This Smoked Pork Loin is my go-to when I want something hearty, flavorful, and easy. I love how tender and juicy it turns out every single time. The flavor payoff is huge with minimal prep! Course Main CourseCuisine AmericanDiet Gluten Free, Low Fat, Low LactoseMethod Smoke, smoker Prep Time 20 minutes minutesCook Time 2 hours hours 30 minutes minutesTotal Time 2 hours hours 50 minutes minutes Servings 8 Calories 313kcal Author Amy Dong Ingredients4 pounds pork loin trimmed, but leave thin layer of fat intact2 tablespoon brown sugar1 ½ teaspoon garlic1 ½ teaspoon onion1 ½ teaspoon paprika1 ½ teaspoon kosher salt1 teaspoon black pepper¼ teaspoon cayenne½ teaspoon rosemary chopped InstructionsPreheat smoker to 225F.In a small bowl, combine brown sugar, garlic powder, onion powder, paprika, salt, pepper, cayenne, and rosemary.Evenly press seasoning on all sides of pork loin.Insert heat-safe meat thermometer into the centermost part of the pork loin.Place the pork loin fatty side up, directly on the grill rack of smoker. Close the lid and smoke until internal temperature reaches 145F, approximately 2 1/2 hours. Do not cook longer than this.Remove the roast from the smoker and wrap with foil. Allow to rest on cutting board for 15 minutes to let the juices settle inside the pork, prior to slicing and serving. Notes Use hickory wood for a stronger, smoky flavor or apple wood for a sweeter, milder finish. Both pair beautifully with pork. Pork loin often comes in huge portions, so we typically use half of a loin and freeze the other half for later. If you’d like to use a larger/whole pork loin, simply double or triple the seasoning amounts.  Many pork loins already come trimmed, but if yours has a layer of fat that is over ¼”, feel free to trim off the excess. Leave a thin layer of fat on top.  Use a heat-safe meat thermometer to monitor the internal temperature during smoking. This helps you avoid overcooking and keeps the pork juicy and tender. Press the seasoning mixture firmly into all sides of the pork loin to help it form a flavorful crust during the smoking process. Place the pork loin with the fat side facing up. This allows the fat to naturally baste the meat as it cooks, adding moisture and flavor. This recipe is part of our Smoker Recipes Collection. We love serving Smoked Pork Loin with a scoop of Hawaiian Macaroni Salad.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 313kcal | Carbohydrates: 3g | Protein: 51g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 143mg | Sodium: 548mg | Potassium: 862mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg Frequently Asked Questions What type of wood is best for smoking pork loin? We recommend using hickory or apple wood. Hickory gives a bold, smoky flavor, while apple wood adds a slightly sweet and fruity note that pairs beautifully with pork. Should I trim the pork loin before smoking? Many pork loins come pre-trimmed, but if there’s a fat layer thicker than ¼ inch, it’s best to trim it down slightly. Leave a thin layer on top for moisture and flavor. Do I need to wrap the pork loin during smoking? No, you don’t need to wrap while it smokes. However, once the pork reaches 145°F and is removed from the smoker, it should be wrapped in foil and allowed to rest for 15 minutes to retain moisture. Why cook with the fatty side up? Placing the pork loin fatty side up allows the fat to slowly render as it cooks, helping to keep the meat moist and flavorful throughout the smoking process. How long does the smoked pork loin recipe keep? Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat gently to avoid drying out the meat. More to Cook And Eat Slow Cooker Pork Loin – Just set it and forget it. Then gather around the most tender slow cooker pork loin ever. BBQ Smoky Pulled Pork – This slow cooker version is absolutely delish, and hits the spot all year round. Quick ‘n Easy Maple Glazed Pork Chops – Seriously easy and 120% delicious. Sure to become a family favorite. Carnitas (Mexican Pulled Pork) – This pork makes my favorite tacos in the world. It’s a fail proof recipe. The post Smoked Pork Loin appeared first on Chew Out Loud.

The song was considered a big risk at the time. Continue reading…

Cereal lovers, brace yourselves: Three beloved flavors are gone for good. Continue reading…