Garlic-Herb Smoked Pork Loin Roast
Full loins – the strip of meat on both sides of the spine running from the shoulder to the hip – can vary a lot in size and weight. Boneless pork loins average between 7 3/4 to 10 pounds. I usually purchase whole loins when they are on sale and cut them into three pieces.
This recipe calls for the roast to be rubbed with a garlic-herb paste and then smoked with apple wood. It is served with a sweet barbecue sauce (or your favorite sauce).
1 (two-pound) boneless pork loin, trimmed and tied
3 1/2 tablespoons finely minced garlic (4 to 6 cloves)
1 1/2 to 2 tablespoons olive oil
1 tablespoon coarse kosher salt
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 teaspoon freshly ground black pepper
Nashville sweet barbecue sauce (recipe below)
Prepare the garlic-herb paste by combining the garlic, salt, rosemary, thyme and pepper in a small bowl. Add enough olive oil to form a thick paste. Allow the flavors to blend for at least 30 minutes.
Remove the roast from the refrigerator and bring to room temperature (about 30 minutes) while bringing the smoker up to 225 degrees F. Rub the meat with the garlic paste (it’s not necessary to use the paste on the fat side of the loin as it won’t be absorbed into the meat).
Place the roast on the smoker and cook for two hours or to an internal temperature of 150 degrees F. (USDA says 145 degrees F. is fine but I like my pork done a bit more than that.) Boneless pork loin generally takes about one hour per pound so adjust accordingly. Remove the pork from the smoker and tent with foil. Let the roast rest for 10 minutes before slicing.
(If you don’t want to smoke the roast it won’t be the same but it could be roasted in a 450 degrees F. oven for 15 minutes and then an additional 30 to 40 minutes at 300 degrees F.)
Nashville-style Sweet Barbecue Sauce
This sauce works well with pork chops, stuffed pork loin or chicken. I didn’t create the original base recipe; it’s an adaptation of Steven Raichlen’s recipe published in 2006. This variation is sweet and a little spicy. This recipe makes about 1 1/2 cups of sauce and will keep, covered and refrigerated, for two weeks.
1 cup homemade (recipe below) or good-quality ketchup
1/4 cup dark brown sugar, packed
1/4 cup fresh lemon juice
1 1/2 teaspoons blackstrap molasses
1/2 tablespoon Worcestershire sauce
1 teaspoon lemon zest (I use a Microplane to make it easier)
1 teaspoon hot sauce (I use Frank’s or Crystal)
2 teaspoons mustard powder (Colman’s is a good choice)
1/2 teaspoon crushed red pepper flakes (or more to taste)
1/2 teaspoon liquid smoke
1/2 teaspoon minced dried onion
1/2 teaspoon freshly ground black pepper
1/2 teaspoon allspice
1/2 teaspoon chili powder
Combine all of the ingredients in a small saucepan and bring to a simmer over medium-low heat. Cook the sauce, stirring often, until thickened to your desired consistency, about five to eight minutes.
Homemade ketchup
1 (6-ounce) can tomato paste (10 tablespoons)
1/2 cup corn syrup or 1/4 cup honey
1/2 cup white vinegar
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon coarse kosher salt
1 teaspoon dry mustard
1/2 teaspoon granulated onion
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
(I usually make this in the summer using seven to ten puréed and cooked Roma tomatoes instead of the tomato paste. If you use fresh tomatoes the sauce needs to be simmered longer to thicken.)
Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, stirring often, for 20 minutes or until the ketchup coats the back of a spoon.
(If you’d like a spicy variety add 1/2 teaspoon crushed red pepper flakes and 1/2 teaspoon ground cayenne chile.)
This ketchup will keep, covered and refrigerated, for three weeks or may be canned for longer storage.
Homemade ketchup... and the finished sauce
Roast rubbed with garlic and herbs
After smoking for two hours on the Yoder
Served with garlic smashed Yukon gold potatoes and steamed broccoli and carrots garnished with shaved Parmesan
