Hickory-Smoked Pork Loin

By Dianne_H

Ingredients

• 3 cups hickory or oak wood chips
• 1 2-to-2 1/2 boneless pork top loin roast
• 2 tbsp brown sugar
• 1 tsp finely shredded orange peel
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp black pepper

Details

Preparation time 10mins
Cooking time 11mins

Preparation

Step 1

At least 1 hour before grilling, soak wood chips in enough water to cover.

Meanwhile, trim fat from meat. Place meat in a shallow dish. In a small bowl, stir together brown sugar, orange peel, coriander, paprika, salt, ginger, and pepper. Sprinkle mixture evenly over all sides of meat; rub in with your fingers. Cover and let stand at room temperature for 30 minutes or in the refrigerator fo 2 to 4 hours.

Drain wood chips. For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above the pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill for 1 to 1 1/2 hours or until 155 degrees. Add remaining wood chips halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium low. Adjust for indirect cooking. Place meat on a rack in a roasting pan, place on grill rack, and grill as above.)

Remove meat from grill; cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 160 degrees.