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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pork Loin Roast (marinated and smoked) Recipe

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This recipe for Pork Loin Roast (marinated and smoked) is from Mack - Eastman, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. olive oil
1/4 c. soy sauce
1/4 c. maple syrup
1T. brown sugar
1 (or more) cloves of minced garlic
1 small onion, chopped
3 T. mustard
black pepper to taste (1/4 t. approximate)
2 1/2 to 4 lb. pork loin roast
Directions:
Directions:
Whisk together first eight ingredients, place the pork in sealable plastic bag. Pour marinade over roast and refrigerate. Marinate roast for minimum of 4 hours or as much as overnight turning a couple of times. Remove from marinade, lightly salt it (will be salted some from the soy sauce)(option: sprinkle lightly with cayenne pepper) place on rack in shallow pan and place in preheated smoker at 225 degrees. Apply smoke (1 oz. wood chips) twice during baking time; baste once or twice with marinade. Should take 2 to 3 hours, remove from smoker at 155 to 160 degrees, wrap in tin foil and towel, let rest for 30 minutes. Slice the roast and drizzle small amount of bbq sauce over the slices or on the side.
Number Of Servings:
Number Of Servings:
figure 8 oz per serving
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Use a meat thermometer and don't let the internal temp exceed 160, then let rest minimum of 20 minutes wrapped in foil (will continue to cook). Any warmer on the internal temp and it will dry it out.

 

 

 

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