Smoked Pork Loin

From Cook's Country | August/September 2008

Why this recipe works:

Our Smoked Pork Loin recipe began with a basic barbecue spice rub (paprika, chili powder, cumin, oregano, cayenne, brown sugar, salt, and pepper), which added plenty of flavor without completely taking over the dish. Starting the meat on the cooler side of the grill and saving the searing… read more

Our Smoked Pork Loin recipe began with a basic barbecue spice rub (paprika, chili powder, cumin, oregano, cayenne, brown sugar, salt, and pepper), which added plenty of flavor without completely taking over the dish. Starting the meat on the cooler side of the grill and saving the searing until the end of cooking—when the wood chips had already surrendered their smoke—proved a better way to develop flavor on the exterior of the meat. To build flavor on the inside of the meat with a marinade, we began with soy sauce, which penetrated the meat much like a saltwater brine, helping to season it and keep it moist. Garlic, Worcestershire sauce, Dijon mustard, and brown sugar lent boldness to the mild pork, while bourbon provided the smoky-sweet taste and kick needed to reinforce the smoke flavor.

less

Serves 6 to 8

Look for a pork roast with about 1/4 inch of fat on top. This pork is juicy and flavorful enough to stand alone, but it also goes well with any of our quick No-Cook Barbecue Sauces on page 30. While we prefer bourbon for its smoky sweetness, feel free to substitute whatever American whiskey you have on hand.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection