I’ve been playing around smoking different meats on the bbq for a while. This pork loin is easy to prepare and grill, perfect for a lazy Saturday afternoon. I use a gas grill and a small smoke box for the wood chips, but this recipe works practically with any kind of grill. So open a bottle of your favorite beer and get started!
Serve grilled vegetables (corn, asparagus, mushrooms…), potato salad, cole slaw, or beans as side dishes. Add a mild bbq sauce if wanted.
Note: I like to smoke the meat. This will take a little preparation. Soak some wood chips in a bowl for thirty minutes (I usually use dried pecan wood from the neighbor’s tree, but you can also purchase some mesquite or apple wood chips at your local grocery store.). After 30+ minutes remove the wood chips and fill your smoke box (available at the hardware store) with the wet chips.
Ingredients (serves four):
Preheat your gas grill to medium heat. Place the smoke box on one side of the grill. If you’re using a charcoal grill, make sure to prepare the grill to cook over both direct and indirect heat.
Place boneless pork loin on a large cutting board. Brush the oil over all the sides. Set aside. Meanwhile, stir together the spices for the dry rub seasoning. Rub the seasoning all over the pork loin, covering it completely.
Place pork loin over the medium hot gas grill (about 400° F). Cook for 10 minutes on each side to brown. Then, turn off the heat under the loin. Keep the other side (below the smoke box) at medium heat to grill the pork with indirect heat. Cook, covered, for 60 to 70 minutes or until internal temperature on a thermometer reads 145 °. Remove roast from heat and let rest 10 minutes.
I like to serve this pork loin with some grilled vegetables. You can add your favorite bbq sauce, but I don’t think it really needs any. The roast will be very tender and juicy, smoky and a little spicy.
Enjoy this dish with a Pinot Noir, a solid Zinfandel or a full-bodied Tempranillo. Or just grab a bottle of cold Shiner Bock!