Smoked Asian-Style Pork Loin by Chef Sandy

3# Boneless Pork Loin

Marinade (process in food processor until pureed):

4 green onions
2 cloves garlic
1 in peeled, fresh ginger, pulverized
1 peeled onion, quartered
1 apple or pear, quartered
1 jalapeño
½ cup soy sauce
2 cubes thai red pepper puree (or to taste)
1 cup apple juice

Spice Rub:

2T  kosher salt
2t brown sugar
½ t cayenne
½ t citric acid
2t  srirarcha

Create marinade by smashing ginger, garlic, and green onions, then processing in food processor with remaining marinade ingredients.  Add 2 cubes (or to taste) of hot pepper.

Pour marinade in a zip-top bag and add pork loin.  Let the flavors permeate the meat overnight or up to 36 hours.  Remove marinade from bag, wipe pork loin with paper towels.  Set aside.  Mix spice rub ingredients, then rub onto pork before putting the roast in your SmokinTex smoker.

I used less than one ounce of cherry wood (.8 oz.) and smoked the roast at 200°F for about 3.5 hours, until the internal temp was 145°F. Remove from smoker and allow the meat to rest for 15 minutes before slicing. Enjoy hot or as a component in a delcious sandwich.


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