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)Â 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
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
- Cut the carrot, celery and onion into chunks and put them in a roasting pan. Put the galic cloves in the roasting pan.
- MIx the chicken stock, soy sauce and Worcestershire sauce together. Inject every into the roast with a meat injector, every inch or so.
- Rub the surface of the roast with thyme, savory and rosemary.
- Set the roast aside.
- Put the roast pan with the vegetables in a 425 F (220 C) smoker. Smoke for 30 minutes.
- 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.
- Put the roast on a carving board and tent with foil.
- 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)..
- 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.
- 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.
- Put the gravy in a serving boat and carve the roast.
