The trick is to smoke the meat and not make the meat smoke
ORANGE MARINATED PORK LOIN ROAST
Date:November 27, 2010 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Orange Marinated Pork Loin Roast
The marinade used orange juice, A-1, Tiger & Worcestershire sauce, yellow mustard & crushed garlic
The bone-in pork loin roast & the finished marinade
The finished marinade
I used a sealed, but not vacuumed FoodSaver bag to marinate the pork overnight
The roast is out of the marinade & ready to smoke. The marinade was saved & boiled to use as a mop sauce
The roast is off the smoker & has been seared at 500 degrees for 5 minutes. It will rest for 20 minutes before it is carved.
The pork loins were quickly carved and were very moist
The pork loins were served with Hasselback Potatoes & green beans with bacon
The pork was excellent it had a nice combination of smoke & orange flavor. The potatoes were the perfect side for this.
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Ever since I made the BONE-IN PORK LOIN ROAST from THE VIRTUAL WEBER BULLET web site, I have wanted to make a companion version of the recipe that used a n orange marinade vs. an herb rub. The pork is marinated with an orange based marinade overnight , then cooked low and slow on the smoker. It is finished by searing in a 500 degree oven for 5 minutes. This roast was very tender & the electric knife practically fell through it. It was extremely moist and had a great combination of the pecan smoke & citrus flavor from the marinade. The HASSELBACK POTATOES I made on the grill complemented the pork perfectly.