Vermont Castings

Grill-Smoked Roast Pork Loin

Smoking imbues generously decadent flavor into this already succulent, seasoned dish.

Prep Time
15 to 30 minutes
Requires attention
Cook Time
1½ to 2 hours
Grill-Smoked Roast Pork Loin



    1. Prepare sauce: On a side-burner or stove, sauté garlic over butter in a pan. Once lightly browned, mix with remaining sauce ingredients in a medium-sized bowl until smooth.
    2. Use 3/4 of sauce to marinade pork loin in refrigerator in a shallow, covered dish for 2 hours each side. Retain 1/4 sauce in a refrigerated dish.
    3. Soak smoking chips in a metal dish of water for 30 minutes.
    4. Preheat gas grill to low for indirect heating, turning off the middle burner if you have a three-burner grill or one side if you halve a two-burner grill, and place dish of smoking chips and water in grill.
    5. Discard marinade and dust pork loin with garlic salt and cracked black pepper. Brush rack with vegetable oil. Place pork loin, fat side up, on cooler portion of grill and close lid.
    6. Smoke for 3 1/2 to 4 hours or until meat thermometer reads 160 degrees F (71 degrees C).


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