Smoked Spiced Pork Loin Smoked Spiced Pork Loin

Author: Canadian Living

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.

  • Portion size 10 servings
  • Credits : Get Grilling: Summer 2007



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.

Nutritional facts Per serving: about

  • Sodium 176 mg
  • Protein 27 g
  • Calories 176.0
  • Total fat 7 g
  • Cholesterol 72 mg
  • Saturated fat 2 g
  • Total carbohydrate 1 g


  • Iron 11.0
  • Folate 2.0
  • Calcium 3.0
  • Vitamin A 1.0
  • Vitamin C 2.0
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Smoked Spiced Pork Loin