Garlic, Thyme & Rosemary Smoked Pork Loin
Garlic, Thyme & Rosemary Smoked Pork Loin
1 2-to-3 pound boneless pork top loin roast (single loin) (2.2 kg)
2 tablespoons snipped fresh rosemary (30ml)
1 tablespoon olive oil (15ml)
2 teaspoons minced garlic (10ml)
2 teaspoons ground black pepper (10ml)
2 teaspoons oregano (10ml)
4 sprigs fresh rosemary
2 lemon zested chopped fine
4 sprigs fresh thyme
6 cups cherry wood chips
For rub, strip thyme, rosemary and oregano from stems and rough chop, into a bowl. Dice garlic and add to bowl. Add pepper, lemon zest and oil.
Season the loin all over with the rub. Coat completely and place the seasoned pork loin into a sealable plastic bag and then into the refrigerator over night.
The next day place 4 cups (1 litre) of cherry wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups of dry cherry wood chips.
Prepare smoke pouch. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top along with a bunch of thyme and rosemary sprigs. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, season pork with salt and then place the pork loin on the side of the BBQ without direct heat. Remove pork and season with salt & pepper. Smoke the pork loin over indirect heat for 2-3 hours. Change the smoke pouch halfway through.
Remove from grill and let the meat sit at room temperature for 20 minutes under some foil before slicing and serving.
Yields: 4 servings
1 2-to-3 pound boneless pork top loin roast (single loin) (2.2 kg)
2 tablespoons snipped fresh rosemary (30ml)
1 tablespoon olive oil (15ml)
2 teaspoons minced garlic (10ml)
2 teaspoons ground black pepper (10ml)
2 teaspoons oregano (10ml)
4 sprigs fresh rosemary
2 lemon zested chopped fine
4 sprigs fresh thyme
6 cups cherry wood chips
For rub, strip thyme, rosemary and oregano from stems and rough chop, into a bowl. Dice garlic and add to bowl. Add pepper, lemon zest and oil.
Season the loin all over with the rub. Coat completely and place the seasoned pork loin into a sealable plastic bag and then into the refrigerator over night.
The next day place 4 cups (1 litre) of cherry wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups of dry cherry wood chips.
Prepare smoke pouch. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top along with a bunch of thyme and rosemary sprigs. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, season pork with salt and then place the pork loin on the side of the BBQ without direct heat. Remove pork and season with salt & pepper. Smoke the pork loin over indirect heat for 2-3 hours. Change the smoke pouch halfway through.
Remove from grill and let the meat sit at room temperature for 20 minutes under some foil before slicing and serving.
Yields: 4 servings
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