Grilled Pork Loin

3 cups hickory or oak wood chips
2 to 2 pound boneless pork top loin roast
2 tbsp brown sugar
1 tsp finely shredded orange peel
1 tsp ground coriander
1 tsp paprika
tsp salt
tsp ground ginger
tsp black pepper


Soak wood chips for at least one hour. Trim fat from meat. Place meat bag in a shallow dish.
Combine in a small bowl: brown sugar, orange peel, coriander, paprika, salt, ginger, and
pepper. Sprinkle mixture evenly over all sides of meat, rub in with fingers. Cover and let stand
at room temperature for 30 min or in refrigerator for 2-4 hours. Drain wood chips. Arrange
medium coals around a drip pan. Test for medium low heat above the pan. Sprinkle half of the
wood chips over the coals. Place meat on rack above drip pan and grill until internal
temperature is 155 degrees. Add remaining wood chips halfway through grilling. Remove from
heat, cover with foil and let stand for 15 minutes, the internal temperature should be 160
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