Grilled Smoked Pork Loin
by Ross Bowen, Tastemaker in Residence
My guests enjoy my pork loin, especially when there is the extra dimension of smoke. Smoke needs to be added with care. If you use too little smoke, you’ll have a boring dish; but too much smoke, and the dish is completely ruined. Err on the side of too little smoke.
Flavored Olive Oil
Pork Loin, about 3 pounds
4 Heads Garlic
- The morning of the cook, add a half cup of kosher salt to a container full of cold water and add the pork loin. Leave in refrigerator for 6-8 hours until ready to cook. Remove, rinse, pat dry, and let come to room temperature.
- Start your charcoal fire. Concentrate the coals on one side of the grill. You don’t want the loin over a direct fire. When the fire is going and the temperature of the frill has stabilized near 400 degrees, and a piece of hickory.
- Separate and clean the garlic cloves, and remove the rosemary needles from the branches. Using a paring knife, make 30-40 incisions into the loin. Insert a small garlic glove along with some rosemary into each incision.
- Oil the roast with olive oil and sprinkle with kosher salt and ground pepper. I used infused Tuscan Herb Oil from the Gourmet Oil and Vinegar store at Excelsior and Grand.
- Place on the grill and replace lid to maximize smoke. Cook for 30-45 minutes until it reaches an internal temp of 140 degrees. Remove from grill, cover with foil, and let sit for about 15 minutes. This will result in a moister meal. The heat will continue to climb to 145 degrees, which is the safe temperature for roast pork. Cut into ½ inch slices and serve!