Smoked Sunday Pork Roast

I have posted my recipe for Sunday Pork Roast before. It is designed to cook in the oven but I wanted to see how it would go in the smoker.

I did it almost exactly the same as the last post.

I started by cutting up one large carrot, a celery rib and 1/4 of an onion into chunks and put them in a roasting pan. Then I added two cloves of garlic to the roasting pan.

I had a 1 kg (2 pound) pork loin roast and made up a marinade to inject into the pork:

  • 50 ml (1/4 cup) chicken stock
  • 10 ml (2 teaspoon)  soy sauce
  • 10 ml (2 teaspoon) Worcestershire Sauce

This is twice the amount of marinade I used in the original recipe. Injecting a marinade doesn’t add much to the moisture of meat, just flavour. I decided I wanted a bit more umami flavours in the pork. I injected it every inch or so.

I rubbed the surface of the roast with:

  • 5 ml (1 teaspoon) thyme
  • 5 ml (1 teaspoon) savory
  • 5 ml (1 teaspoon) rosemary

Leave the roast on a rack for the surface to dry a bit.

In the meantime, I preheated my Traeger Timberline to 425 F (220 C). I put the roasting pan with the vegetables in the smoker for 30 minutes.

I added 500 ml (2 cups) of chicken stock to the roasting pan and put the pork loin in the pan. I reduced the heat in the smoker to 350 F (175 C) and smoked the roast to an internal temperature of 150 F (65 C) which took about 1 hour 15 minutes.

I brought the pan and roast inside.

I put the roast on a carving board and tented it with foil.

I strained the liquid from the roasting pan and defatted. With most pork loin roasts, there will be very little fat. I added enough water to make the liquid up to 375 ml (1 1/2 cups).

I put 125 ml (1/2 cup) of cold water in a sealable container and sprinkled 50 ml (1/4 cup) of flour over the water. I closed the container and shook for a couple of minutes until the flour was mixed and there were no lumps.

I put the pan juices in the saucepan over medium high heat and whisked the flour mixture into the juices. Heat until thickened and simmer a couple of more minutes.

Put the gravy in a serving boat.

Carve the roast and serve with the gravy.

The Verdict

The lean loin roast was nice and moist, just like the oven version. The marinade gave a bit more complexity but the increased amount of soy injected did cause a bit of dark staining but not to an objectionable level. The touch of smoke also added to the flavour. The gravy was delicious.

It is good to know I can cook a classic Sunday dinner in the smoker without heating up the house.

The Old Fat Guy

Smoked Sunday Pork Roast

Smoked Sunday Pork Roast

Ingredients

  • 1 kg (2 pound) pork loin roast
  • 1 carrot
  • 1 rib celery
  • 1/4 large onion
  • 2 cloves garlic
  • 50 ml (1/4 cup) chicken stock
  • 10 ml (2 teaspoon) soy sauce
  • 10 ml (2 teaspoon) Worcestershire Sauce
  • 5 ml (1 teaspoon) thyme
  • 5 ml (1 teaspoon) savory
  • 5 ml (1 teaspoon) rosemary
  • 500 ml (2 cups) chicken stock
  • 125 ml (1/2 cup) cold water
  • 50 ml (1/4 cup) flour

Instructions

  1. Cut the carrot, celery and onion into chunks and put them in a roasting pan. Put the galic cloves in the roasting pan.
  2. MIx the chicken stock, soy sauce and Worcestershire sauce together. Inject every into the roast with a meat injector, every inch or so.
  3. Rub the surface of the roast with thyme, savory and rosemary.
  4. Set the roast aside.
  5. Put the roast pan with the vegetables in a 425 F (220 C) smoker. Smoke for 30 minutes.
  6. Pour the chicken stock into the roasting pan and put the roast in the pan. Reduce the heat in the smoker to 350 F (175 C). Smoke to an internal temperature of 150 F (65 C), about 1 hour 15 minutes.
  7. Put the roast on a carving board and tent with foil.
  8. Strain the liquid in the roasting pan and defat if necessary. Add enough water to the juices to make 375 ml (1 1/2 cups)..
  9. Put 125 ml (1/2 cup) cold water in a sealable container. Sprinkle 50 ml (1/4 cup) of flour over the water. Seal the container and shake for a couple of minutes until well mixed with no lumps.
  10. Put the juices in a saucepan over medium high heat. Whisk the flour/water mixture into the juices and cook, stirring constantly, until thickend. Simmer for a minute or two more.
  11. Put the gravy in a serving boat and carve the roast.
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