Apricot-Citrus-Ginger Pork Top Loin Roast
There’s more to a hog than ribs, shoulders, and hams. Pork loin roasts (not to be confused with pork tenderloins) are a great value, and provide lots of options for leftovers. Not only that, they also cook up faster than the cuts mentioned above. This week’s “Tasty Tuesday” recipe focuses on Pork Top Loin Roasts with our Apricot-Citrus & Ginger glaze.
Ingredients:
1—2 to 4 lb. top loin pork roast—fat cap left on.
Glaze Ingredients:
1/4 cup apricot jam or preserves
2 tsp. water
1 tsp. ground ginger (or 1/2 tsp. freshly grated ginger)
1/2 tsp. orange zest
1/2 tsp. lemon zest
Rub Ingredients:
2 Tbsp. brown sugar
1/2 Tbsp. sea salt
½ Tbsp. black pepper
2 tsp. garlic powder
1 tsp. mustard powder
Preparation:
Rinse and dry the pork roast. Trim fat to uniform thickness. Do not trim off all of the fat!
In a bowl, all of the rub ingredients and mix thoroughly. Apply rub evenly to the entire roast.
Cooking:
Start your MAK and leave on SMOKE. Allow the grill to come to temperature. Place the meat probe into the center of the roast. Plug probe into Pellet Boss® and set probe alarm for 155F. Place roast on cooking grate and smoke for 2 hours. After the smoke session, raise the grill temperature to 350F and continue cooking the roast until your internal meat temperature is 155F.
Meanwhile, to make the glaze, add all ingredients to a glass bowl. Add the 2 tsp. of water and mix thoroughly. Place bowl in microwave oven and warm up for 2 minutes. (You may need to stir the glaze and heat for an additional minute in order for the apricot preserves/jam to liquefy). Set aside.
Once roast is cooked, remove and allow to “rest” for ten minutes. Briefly re-heat the glaze for 15 seconds in the microwave and brush onto the top of the roast. The remaining glaze can be used as a dipping sauce if desired.
Cut the roast into half-inch thick slices and serve.