Saturday, 13 June 2015

Foodie Experiment: Smoked Bone-in Pork Loin Roast



A few years ago I received this awesome gift as a combined Father's Day / Birthday present; a Bradley Smoker. Since then I've experimented with an assortment of meat, poultry, and fish dishes.

Today's foodie experiment is one that I've wanted to try for a quite a while on the smoker: "Bone-in Pork Loin Roast."

It already sounds good, doesn't it, and I haven't even told you what's in it yet. Wait no more! Here's how to make it.

First step is to make the marinade. It consists of the following ingredients:



  • 250 ml (1/2 cup) brown sugar
  • 1 can frozen apple juice concentrate
  • 15 ml (1 tbsp) garlic powder
  • 15 ml (1 tbsp) seasoning salt
  • 15 ml (1 tbsp) soy sauce
  • 125 ml (1/4 cup) white sugar
  • 125 ml (1/4 cup) liquid honey
  • 250 ml (1 cup) teriyaki sauce

Note: One other ingredient in the marinade that I chose to eliminate all together was 250 ml (1 cup) salt. That seemed like an awful lot of salt to me. Besides, we figure that we can all do with a little less salt in our diets. To compensate, I sprinkled a little extra seasoning salt on the meat after taking it out of the marinade and immediately before putting it in the smoker. Note also that the above marinade was for one roast. As I was planning to smoke two at a time, I simply made a second batch of marinade for the second roast.


The preparation consisted of mixing the marinade ingredients in a large non-metallic bowl. I then made random cuts into the roast and inserted half garlic cloves into each slit. I used about 5 whole cloves (10 halves) per roast. Next I put the roast in the bowl and added enough water to cover the meat. I then covered it with plastic wrap and let it sit in the fridge overnight.

Very early the next morning I took my roasts out of the fridge and left them on the counter. About an hour before they were to go in the smoker, I took the roasts out of the marinade and let them rest on a platter.

I preheated my Bradley Smoker to about 90 degrees C (200 F) and loaded up the wood chip feeder with apple flavour bisquettes, leaving the damper closed. The recipe suggested that, depending upon the size of the roast, it would take between 6 - 10 hours to smoke/cook.

The actual smoking/cooking time turned out to be 8.5 hours at which time I had an internal meat temperature of 160 degrees Fahrenheit. I let it sit for a few moments on a platter before carving which also allowed me to whip up a quick sweet 'n sour Thai stir fry veggie side dish. Garnish with a slice of pineapple, and voila; a smoked bone-in pork roast that met the approval of my better half.

After dinner I had enough leftovers to make five two-person freezer packs for future enjoyment. As someone once said, "A happy wife equals a happy life." Well there you have it; another successful foodie experiment that will no doubt be tried again.

PS - As for my decision to omit all that salt in the marinade, the meal was great without it. Note to self: Lose the salt more often. You don't need it; it was flavourful without it.


Happy Smoking 

No comments:

Post a Comment