Can pork loin be smoked on a gas grill? That’s what I kept asking myself when the sound of a Holiday Cherry Smoked Pork Loin rang through my mind. I had to find out! But not only did I find the answer to that question, I settled a nagging thought. Can a gas grill produce tender, smoky delicious meat similar to a Kamado-style grill? What do you think?
Thank you to Western Wood BBQ for sponsoring this post!
I set up a test. A 5 pound pork loin on my ceramic grill and a 5 pound pork loin on my gas grill rotisserie. The flavor components were the same. Western BBQ Cherry Smoking Chips for the gas grill smoker box. Similarly, the ceramic grill would have Western BBQ Cherry Smoking Chunks. The flavor was boosted in both pork loins with a simple rub of Jack Daniel’s Pork Rub, Steak Seasoning, and brown sugar. To finish the roasts, an agave, lime, hickory sauce, and sriracha glaze. The flavor and texture: Magical!
Let me just say, this cook was a HUGE DELICIOUS SUCCESS. Which means, I can grace my Holiday dinner table with a show stopping Cherry Smoked Pork Loin! And if you are in a hurry, the answer to my two questions above is YES & YES.
WHY CHOOSE PORK LOIN FOR A HOLIDAY DINNER
My 9-10 pound pork loin cost only $1.99 per pound. The total was $18.73 for 9.41 pounds! WOW ~ now a #HolidayBudget Dinner can become a reality!
Pork loin roast has no waste! No bones, fat, or waste! In addition, it certainly can feed lots of hungry guests, friends, and neighbors! Lastly, leftover pork roast makes delicious leftover sandwiches and appetizers!
HOW TO SMOKE A PORK LOIN ON A ROTISSERIE GRILL
I prepared both my rotisserie gas grill and ceramic grill for indirect smoking to do a test! Can smoked pork loin come out delicious enough for a holiday meal? As stated, the answer is YES! And, I will brag that both grills smoked up such a flavorful, tender, and juicy pork loin that would please all my holiday diners.
So what is the trick? First of all, keep the heat of the grill to 225°F to 275°F. Use 2 cherry chunks for a ceramic Kamado grill or 2 cups of BBQ smoking chips, in a smoker box, for your gas grill. Pork Loin is a sponge! You won’t need more than 1/2 hour of steady smoke. Furthermore, the overall cooking will take about 1 hour 30 minutes.
Secondly, the pork loin is scrumptious with a simple spicy citrus sweet glaze and fire finish. In fact, this two steps will create a smoked pork loin into a stunning centerpiece.
WHY PORK LOIN IS SCORED
A pork loin is a wide and deep chunk of meat!! When pork loin is scored the surface increases allowing for the smoke and seasoning to penetrate to the center. This expanded surface also allows for a more defined crust. The small diagonally cut skin produces a tastier final dish, especially with the fire finish. Plus, don’t we all gawk at photos of scored meat versus a flat surface? To score, run a sharp knife, about ¼- inch deep, in a long line. Lastly, run the knife in a diagonal direction.
HOW MANY SERVINGS ARE THERE IN A PORK LOIN
By the book, you serve 8 ounces of pork per serving. Doesn’t that sound like a lot? I thought so, I weighed an 8-oz portion and a 5-oz serving of cooked pork loin. Oh my gosh, you certainly don’t have to plan on 8 ounces of pork per serving! That is 3 large slices of pork, and each slice is about 1/2-inch thick.
Think! If you are serving pork loin roast for a holiday meal you will be serving lots of sides and desserts. Right? At the MOST plan on 5-6 ounces of pork per serving. The exception is when you are planning on serving lots of smoked pork leftover dishes! A 10 pound pork loin feeds 30 people for under $20! What a deal!
WHAT TO DO WITH LEFTOVER SMOKED LEFTOVER PORK
Sliced smoked pork loin leftovers:
Reheat and serve with scrambled eggs and biscuits as you would ham.
Eat sliced pork with whatever other leftovers you have!
Make a pork loin Cuban sandwich!
Make an appetizer with Bruschetta, thin slices of pork loin, and cream cheese, please!
Chopped smoked pork loin:
Use chopped smoked pork loin to make navy bean or pea soup.
Top a baked potato with smoked pork loin, and add all the toppings.
Make smoked pork and potato hash.
Fold pork into Mac and Cheese, please!
Mince smoked pork loin:
Make green enchiladas.
Make smoked pork mini meatloaf or meatballs.
Sprinkle finely minced smoked pork on Potato Soup with chives and cheese, please!
WHAT SIDE DISHES GO WITH CHERRY SMOKED PORK LOIN
The good news is, pork loin is much more versatile than prime rib or turkey when it comes to side dishes! Furthermore, all you have to do is decide if you want to go traditional winter holiday fare, with the classic side dishes. Or perhaps you are serving smoked pork loin for a summer holiday like 4th of July!
Winter Holiday side dishes
Think a little more elegant, like scalloped potatoes, rice pilaf, green beans with sun-dried tomatoes, or Cherry Pecan Brussels sprouts. In addition, if your family loves your Mac and cheese or mashed potatoes both are excellent choices.
I love smoked pork loin with holiday spiced applesauce, ginger citrus cranberry sauce, or a fresh berry spinach salad with a pecan vinaigrette.
Summer Holiday side dishes
Think Mac and cheese, overloaded potato casserole, apple coleslaw, or Street Corn, or Cilantro Potato Salad.
The depth of smoke in a pork loin pairs well with spicy citrus foods and bright vinaigrette foods. The only dish I don’t recommend is a heavy sweet smoky bean dish that would compete with the smoke in the pork. Let the cherry smoke be that star in that smoked pork loin dinner.
Recipe Note: The recipe below states 10 pounds of pork loin that would feed unto 30 people. However, most of us do not need that much pork except for holiday meals! Subsequently, I wrote the recipe for a 4-5 pound pork loin that will feed about 15 people a 5 ounce portion. A 10 pound pork loin can be cut into 2 halves, if you are serving less than 15 people. I’d suggest freezing the other half or cook and freeze the meat for a quick weeknight meal.
New to smoking meats on your gas grill? Head to my How To Use a Smoker Box!
Cherry Smoked Pork Loin
Cherry Wood Chips add color and delicious to smoked rotisserie pork loin. With an easy Jack Daniel's rub and spicy sweet glaze this pork loin will become one of your go to grill recipes.
Ingredients
Pork Loin Ingredients:
- 1 (9 to 10 pound) pork loin, cut into 2 halves (half can be frozen)
- 5 rosemary sprigs
- 1-2 tablespoon canola oil
Ridiculously Easy Rub (for 5 lbs of pork loin)
- 1/4 cup Jack Daniel’s Pork Rub
- 3 tablespoons Jack Daniel’s Steak Seasoning
- 1 tablespoon brown sugar
Glistening Glaze:
- 1/4 cup Cowboy Smokehouse Real Hickory BBQ Sauce
- 1/4 cup agave syrup
- 1/4 cup fresh lime juice
- 1 tablespoon brown sugar
- 1 -2 teaspoons sriracha sauce
Instructions
Prepare a gas grill for rotisserie cooking as directed in your grill manual.
Score through the pork loin with a sharp knife in a 1-inch diamond pattern then rub with canola oil.
Combine all rub ingredients in a small bowl or directly on a cutting board. Roll or rub the spices on all sides of the pork loin.
Mix all of the Glistening Glaze in a small bowl, and set aside.
Slide the pork loin on to the rotisserie rod and secure butcher string and the rotisserie forks. If desired, tuck rosemary sprig under the Butcher string.
Fill the smoker box with 2 cups of Western BBQ cherry wood chips. Place the smoker box over the hottest burner. Once the smoking chips are releasing smoke turn the grill to between 250°F and 257°F.
Place an aluminum drip pan or a make-shift drip pan in the center of the grill.
Insert the prepared rotisserie pork loin rod into the rotisserie motor, and turn on.
Smoke the pork loin, maintain the low temperature for 1 hour 30 minutes or until the center of the pork loin has reached 120°F to 130°F. Now it’s time for a fire finish!
Brush the glaze on the pork loin during the last 5 minutes of Step 9.
Remove the pork loin from the grill, leaving it on the rotisserie rod. Place the pork on a pan and prepare the grill for direct maximum heat, up to 600°F. To avoid flare-ups, turn off the burner directly under the pork loin, and make sure there is a drip pan.
Place rotisserie rod, with the pork loin, back into the motor. Continue to baste the pork loin with glaze to form a caramelized crust. Lightly char the pork loin, removing it from the grill at 140°F. Let the pork loin rest 30 minutes.
To Serve
- Transfer the pork to a serving tray and slice across the grain to ensure each cut is moist and springy.
Notes
The recipe below states 10 pounds of pork loin that would feed unto 30 people. However, most of us do not need that much pork except for holiday meals! So I wrote the recipe for a 4-5 pound pork loin that will feed about 15 people a 5 ounce portion. A 10 pound pork loin can be cut into 2 halves, if you are serving less than 15 people. I'd suggest freezing the other half or cook and freeze the meat for a quick weeknight meal.
Kamado Smoker Instructions: To smoke a 5 pound pork loin on a Kamado Grill or any smoker. Set the grill for indirect heat at 250°F degrees. Prepare the pork loin as instructed above. Smoke the pork loin until 125-130°F, about 1 hour 30 minutes. Remove the roast and fire up the grill to high or around 600°F. Brush the pork loin with glaze and char it above the hottest heat source. Continue to brush the pork with glaze, and rotate it, until the internal temperature in the center is 140°F. Rest the meat. Serve pork at 145°F.
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