SMOKED PORK LOIN
SMOKED PORK LOIN
3 tablespoons of fresh rosemary, chopped (45ml)
2 tablespoons of shallots, diced (30ml)
2 tablespoons of orange zest, grated (30ml)
2 tablespoons of lemon zest, grated (30ml)
3 tablespoons of olive oil (45ml)
1 tablespoon of thawed frozen apple juice concentrate (15ml)
Coarse salt and freshly ground pepper to taste
½ bottle of white wine (375 ml)
5 large rosemary sprigs
2 sticks of cinnamon (halved)
1 bone in pork loin roast (5lb)
In a bowl combine rosemary, diced shallots, orange and lemon zest, oil, apple juice, salt and pepper. Place the pork loin in a large resealable plastic bag. Pour the marinade over the pork and rub it in. Place in the fridge to marinate for at least 4 hours up to 24 hours. The longer the pork marinates the better the flavour will be.
Approximately 30-40 minutes before it is time to grill, remove the pork loin from the fridge and bring to room temperature. Place the 1 handful of apple wood chips in water to soak for 30-40 minutes.
The pork is to be cooked using indirect heat. Place a drip pan on one side of the grill - the side that will remain unlit. Fill the drip pan half full with water and white wine. Add a cinnamon stick and the rosemary sprigs. Preheat the grill on the opposite side to high heat.
Build a smoke pouch. Squeeze the excess water from the soaking wood chips and place in the center of a large piece of tin foil. Add two handfuls of dry apple wood chops. Fold the foil around the chips to create a sealed package. Using a fork, poke holes in both sides of the pouch.
Place the smoke pouch directly over the heat source. Close the lid and wait for smoke. When smoke starts to billow out of the side of the grill, lower the heat under the smoke pouch to 200ºF (100ºC). Place the pork loin bone side down over the drip pan. Close the lid and leave to smoke for approximately 2-2½ hours for medium (slightly pink at the center and juicy). The internal temperature should register 170ºF in the thickest part of the roast away from the bone.
Leave the meat to rest for 5-10 minutes before slicing.
Serve with Passion Fruit Apple Sauce.
Yield: 6 servings
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| SMOKED PORK LOIN |
3 tablespoons of fresh rosemary, chopped (45ml)
2 tablespoons of shallots, diced (30ml)
2 tablespoons of orange zest, grated (30ml)
2 tablespoons of lemon zest, grated (30ml)
3 tablespoons of olive oil (45ml)
1 tablespoon of thawed frozen apple juice concentrate (15ml)
Coarse salt and freshly ground pepper to taste
½ bottle of white wine (375 ml)
5 large rosemary sprigs
2 sticks of cinnamon (halved)
1 bone in pork loin roast (5lb)
In a bowl combine rosemary, diced shallots, orange and lemon zest, oil, apple juice, salt and pepper. Place the pork loin in a large resealable plastic bag. Pour the marinade over the pork and rub it in. Place in the fridge to marinate for at least 4 hours up to 24 hours. The longer the pork marinates the better the flavour will be.
Approximately 30-40 minutes before it is time to grill, remove the pork loin from the fridge and bring to room temperature. Place the 1 handful of apple wood chips in water to soak for 30-40 minutes.
The pork is to be cooked using indirect heat. Place a drip pan on one side of the grill - the side that will remain unlit. Fill the drip pan half full with water and white wine. Add a cinnamon stick and the rosemary sprigs. Preheat the grill on the opposite side to high heat.
Build a smoke pouch. Squeeze the excess water from the soaking wood chips and place in the center of a large piece of tin foil. Add two handfuls of dry apple wood chops. Fold the foil around the chips to create a sealed package. Using a fork, poke holes in both sides of the pouch.
Place the smoke pouch directly over the heat source. Close the lid and wait for smoke. When smoke starts to billow out of the side of the grill, lower the heat under the smoke pouch to 200ºF (100ºC). Place the pork loin bone side down over the drip pan. Close the lid and leave to smoke for approximately 2-2½ hours for medium (slightly pink at the center and juicy). The internal temperature should register 170ºF in the thickest part of the roast away from the bone.
Leave the meat to rest for 5-10 minutes before slicing.
Serve with Passion Fruit Apple Sauce.
Yield: 6 servings
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