Hickory Smoked Pork Loin

Only 5 more days until... "The Big Day". Are you ready? Are you prepared? Do you have any idea what to make for lunch or supper on said "Big Day"?? Here's a great idea that is a little different from a normal holiday entree.

Make sure you have your grill ready! That's right, your grill! This is the perfect time to grill out. I know it doesn't seem like it, but when it's cold outside and your staring at a foot of snow (or lack there of here in KY) it's nice to have that juicy, hot, right off the grill entree on your table. So get your charcoal or gas grill prepared and..... GRILL!!


Hickory-Smoked Pork Loin

Ingredients:
1 3-lb. boneless pork top loin roast (double loin, tied)
3 Tbls. packed brown sugar
1 1/2 tsp. finely shredded orange peel
1 1/2 tsp. ground coriander
1 1/2 tsp. paprika
3/4 tsp. salt
3/4 tsp. ground ginger
1/4 tsp. pepper
3 cups hickory or oak wood chips

  1. Trim fat from meat. Place meat in a shallow dish. For rub, in a small bowl, stir together brown sugar, orange peel, coriander, paprika, salt, ginger, and pepper. Sprinkle rub evenly onto all sides of meat; rub in with your fingers. Cover and chill in the refrigerator for at least 2 hours or up to 4 hours.
  2. Meanwhile, at least 1 hour before grilling, soak wood chips in enough water to cover.
  3. Drain wood chips. In a grill with a cover, arrange medium-hot coals around a drip pan Test for medium heat above pan. Insert an oven-going meat thermometer into center of roast. Sprinkle some of the drained wood chips over the coals. Place roast on grill rack over pan. Cover and grill for 1 1/2 to 2 hours or until thermometer registers 155 degrees F. Add more coals and remaining wood chips as needed.
  4. Remove meat from grill; cover with foil and let stand for 15 minutes before slicing. (The temperature of the meat will rise about 5 degrees F during standing) Makes 8 - 10 servings.

Add some green beans and mashed potatoes and you have a meal.

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