Hickory-Smoked Pork Loin
- 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.
- At least 1 hour before grilling, soak wood chips in enough water to cover.
- 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.
- 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