Smoked Spiced Pork Loin

By The Canadian Living Test Kitchen

3 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per serving: about	-
cal	176176 cal
pro	27 g27g pro
total fat	7 g7g total fat
sat. fat	2 g2g sat. fat
carb	1 g1g carb
fibre	00 fibre
chol	72 mg72mg chol
sodium	176 mg176mg sodium
% RDI:	-
calcium	33 calcium
iron	1111 iron
vit A	11 vit A
vit C	22 vit C
folate	22 folate

This roast is delicious sliced and served with potato salad or on a bun with your choice of mayonnaise and mustard, sauerkraut, coleslaw or corn relish.

Ingredients

1 tbsp cumin seeds 1 1tbsp tbspcumin seeds
1-1/2 tsp coriander seeds 1-1/2 1-1/2tsp tspcoriander seeds
1-1/2 tsp mustard seeds 1-1/2 1-1/2tsp tspmustard seeds
1-1/2 tsp whole allspice 1-1/2 1-1/2tsp tspwhole allspice
1-1/2 tsp black peppercorns 1-1/2 1-1/2tsp tspblack peppercornblack peppercorns
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
1 1pork loin centre roast bonelesspork loin centre roasts boneless, (3 lb/1.5 kg)

Preparation

In skillet over medium heat, toast cumin seeds, coriander seeds, mustard seeds, allspice and peppercorns until fragrant and seeds begin to pop, about 2 minutes; let cool. In clean coffee grinder or spice grinder, grind spices finely; add salt and cayenne pepper. Transfer to large bowl.

Add pork to bowl; rub spice mixture all over. Cover with plastic wrap; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Soak 7 cups (1.75 L) wood chips in water for 30 minutes; drain and place 4 cups (1 L) in foil pan. Cover and set remaining chips aside. Place foil pan with wood chips over 1 burner of 2-burner barbecue or over 1 outside burner of 3-burner barbecue. Place foil drip pan over opposite burner of 2-burner barbecue or under centre burner of 3-burner barbecue. Add enough water to pan to come 1 inch (2.5 cm) up side. Heat barbecue on high heat until chips smoke vigorously, about 20 minutes.

Turn burner under drip pan off; reduce heat of lit burner to medium. Place pork on greased grill over drip pan. Close lid and smoke/roast until meat thermometer inserted in centre registers 160°F (70°C), about 1œ hours, adjusting heat if necessary to maintain temperature at about 325°F (160°C), making sure it does not drop below 225°F (110°C) and adding reserved wood chips if necessary.

Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing.

Additional information : Variation
Spiced Pork Loin: Omit wood chips and smoking instructions. Place drip pan under 1 burner of 2-burner barbecue or centre burner of 3-burner barbecue. Heat burners without drip pan to medium. Place roast on greased grill over unlit burner; close lid and grill, adjusting heat if necessary to maintain temperature, until meat thermometer inserted in centre registers 160°F (70°C), about 1-1/4 hours.

Source : Get Grilling: Summer 2007