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Hickory-Smoked Pork Loin

This orange-rubbed pork loin is cooked over indirect heat for moist, juicy flavor.

3.0 by 8 people
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  • Makes: 8 servings
  • Prep: 10 mins
  • Chill: 2 hrs to 4 hrs
  • Grill: 1 hr 30 mins

Hickory-Smoked Pork Loin



  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 over 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. 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 half of the drained wood chops 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 degree 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 degree F during standing.) Makes 8 to 10 servings.

Nutrition Facts (Hickory-Smoked Pork Loin)

    Per serving:
  • 260 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 93 mg chol.,
  • 282 mg sodium,
  • 6 g carb.,
  • 0 g fiber,
  • 37 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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