Smoke-Roasted Pork Loin with Red Currant Sauce


 

Chris Allingham

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Smoke-Roasted Pork Loin with Red Currant Sauce

Serves: 8
Prep time: 20 minutes

WAY TO GRILL: indirect medium heat (300° to 350°F)
GRILLING TIME: 1½ to 2 hours


1 bone-in pork loin roast, 7 to 8 pounds
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

1 oak log, about 18 inches long and 4 inches in diameter

Sauce
¾ cup red currant preserves
½ cup ketchup
½ cup apple juice
2 tablespoons cider vinegar
1 tablespoon soy sauce
1 tablespoon whiskey
½ teaspoon crushed red pepper flakes

1. Lightly coat the pork with the oil and season with the salt and pepper. Allow the pork to stand at room temperature for 30 minutes while you prepare the grill.

2. Starting with about two-thirds of a chimney of lit coals, arrange them on one-third of the charcoal grate. Place the log alongside the outer edge of the coals; do not place it directly on top of the coals. The log should slowly start to smolder but should not catch on fire. If it does catch on fire, use a spray bottle filled with water to douse the flames. Put the cooking grate in place and set the pork roast, bone side down and with the meaty section facing the fire, over indirect medium heat (about 350°F), with the lid closed, and cook for 45 minutes.

3. After 45 minutes, to maintain the heat, add 8 to 10 lit briquettes to the coals and rotate the meat 180 degrees so the bone section is facing the heat. Continue to cook over indirect medium heat, with the lid closed, until the internal temperature reaches 145° to 150°F, 45 minutes to 1¼ hours. The fire should slowly lose heat and finish cooking the roast at about 300°F.

4. In a medium saucepan over medium heat, combine the sauce ingredients. Let the sauce come to a simmer and cook until the preserves have melted and the sauce is well combined, stirring occasionally. Remove from the heat.

5. Transfer the roast to a cutting board, loosely cover with foil, and let rest 15 to 30 minutes. Slice between each bone. Serve warm with the sauce.

©2008 Weber-Stephen Products Co. Recipe from Weber’s Way to Grill™ by Jamie Purviance. Used with permission.
 

 

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