While this roast could be prepared in an oven, smoking it over apple and cherry wood adds another dimension of flavor to complement the peppercorn and mustard glaze. A boneless pork loin could also be substituted for the bone-in sirloin roast. Serve with garlic mashed potatoes as pictured here. Note:  This entrée does require some advance preparation; be sure to read all the recipes before proceeding, as some of the steps are interrelated.

This recipe appears in Mike Stine’s article “Outdoor Cooking: Not Just a Summer Pastime“

Ingredients

1 (5-pound) bone-in pork sirloin roast
4 to 5 gloves garlic
2 to 3 tablespoons Dijon mustard
1 tablespoon black peppercorn
1 tablespoon green peppercorns, drained
1 tablespoon pink peppercorns
1 teaspoon yellow mustard seeds
2 teaspoons brown sugar
2 teaspoons dried thyme
1 1/2 teaspoons coarse kosher salt

For the gravy:
4 tablespoons pork fat, divided
2 1/2 cups apple cider
2 medium yellow onions, thinly sliced
2 tablespoons flour

Instructions

Trim the excess fat from roast, and reserve. Peel the garlic cloves and slice into slivers. Using a sharp paring knife, cut into the pork roast in several areas and insert slices of garlic at varying depths. (If desired, the roast may be tied between the bones to help retain its shape during cooking as the outer layer tends to separate from the rib-eye muscle.) Brush Dijon mustard onto the meat.

Using the side of a chef’s knife, a rolling pin, or a small spice grinder coarsely crack the peppercorns and mustard seeds. In a small mixing bowl, combine the brown sugar, thyme, peppercorns, mustard seeds, and salt. Liberally apply the rub to the roast. (If desired, the roast could be prepared to this point one day ahead and held, wrapped in food film and refrigerated.) Allow the roast to come to room temperature before cooking.

In a small saucepan, melt the pork fat over medium low heat until fat renders, about 10 to 15 minutes, being careful not to allow the fat to burn. Remove cracklings, and reserve if desired. Strain the fat and reserve. (Depending on the amount of fat, it should render to about 1/3 to 1/2 cup.)
To prepare the grill dome:  Fill the Grill Dome firebox with hardwood lump charcoal and light the charcoal. Allow the temperature to stabilize at 360 degrees F to 370 degrees F. (This will take about 30 to 45 minutes depending on the size of your Grill Dome and the amount and type of fuel. For my Grill Dome ET, the bottom vent should be open about 1/2 to 3/4 of an inch and the top vent about 10 percent to maintain the desired temperature.) Add two chunks of apple wood and 1/2 cup of BBQr’s Delight cherry pellets (in an aluminum foil pouch or smoker tray) to the charcoal.

Place the pork on the cooking grate and roast 25 to 30 minutes per pound (about 2 1/2 to 3 hours) or until the pork has an internal temperature of 155 degrees F. Remove the roast from the grill, tent with aluminum foil and let stand for 10 to 15 minutes before carving.

To prepare the gravy:  In a covered saucepan over medium heat, reduce 2 1/2 cups of apple cider to 1 1/2 cups, about 15 to 20 minutes.

In a medium sauté pan over medium heat, heat two tablespoons of pork fat and cook the onions until caramelized, about 8 to 10 minutes (a pinch of granulated sugar will help caramelize the onions). Remove from the heat, remove the onions and reserve (do not clean the pan, as it will be used later to prepare the gravy).

Using the same sauté pan as for the onions, melt two tablespoons of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux. Add reduced cider, reduce heat and simmer for three to four minutes Add two-thirds of the sautéed onions (reserve remaining onions for garnish). Return gravy to a simmer and cook for two to three minutes. (The gravy may be prepared ahead and held, refrigerated, for up to two hours. If the gravy is too thick, thin it with some apple cider or chicken stock.)

Boneless pork loin is naturally very lean and very easy to overcook, so watch it carefully. The apple stuffing nicely compliments the relatively mild flavor of the pork. Serve with roasted sweet potato wedges, sugar snap peas, and cranberry sauce. Note: This recipe requires some advanced preparation.

Ingredients

1 (2 1/2-pound) boneless pork loin roast
1 cup apple stuffing (see recipe)
2 tablespoons Cajun spice
1 1/2 tablespoons apple wood shavings

Instructions

Lightly trim any fat on the roast and score any remaining fat; butterfly the pork loin and lightly season the inside surfaces with Cajun spice. Spread stuffing inside the butterflied loin, fold the top section over the stuffing and tie the sections together with several pieces of butcher’s twine.
Season the outside of the loin with Cajun spice.

Preheat the oven to 350 degrees F.

Prepare the stovetop smoker with 1 1/2 tablespoons of apple wood shavings under the drip pan. Position the drip pan and rack in the smoker. Place the roast on the cooking rack, fat side up, and cover all but one corner of the smoker with heavy-duty aluminum foil.

Place the smoker on the stovetop over medium heat. After smoke develops, tightly seal smoker and smoke for 30 minutes. Carefully transfer the smoker to the oven and continue cooking another 45 minutes.

Remove the aluminum foil and reserve. Continue cooking until the roast has an internal temperature of 155 degrees F., about another 20 to 25 minutes.

Remove the roast from the cooker, tent with reserved aluminum foil, and allow it to rest for 10 minutes before slicing.

Yield: 4 servings
Heat Scale: Mild

Extra stuffing may be put in a buttered casserole dish and baked, covered, at 350 degrees F. for about 30 minutes.

Ingredients

3 cups prepared stuffing mix
1 cup apple cider
2 tablespoons unsalted butter
3/4 cup chopped celery (about 2 ribs)
1/2 cup chopped yellow onion (1 small onion)
1 tart apple (Granny Smith), cored and finely chopped
1 jalapeño chile, seeded and finely minced
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed rosemary
1 tablespoon minced fresh flat leaf parsley
1/2 teaspoon coarse kosher salt
1 teaspoon cracked black pepper

Instructions

In a medium skillet over medium-high heat, melt the butter. Add the celery and onion; sauté for 5 minutes. Add the chopped apple and minced jalapeño; cook until the apple is tender, about 5 minutes. Season with thyme, rosemary, parsley, salt, and pepper. Remove from heat.

Prepare the stuffing according to package directions, substituting apple cider for an equal amount of water. Stir in the sautéed fruit mixture and stir to combine. Allow the stuffing mixture to cool completely. (The stuffing may be prepared 1 day ahead and held refrigerated.)

Yield: About 5 cups
Heat Scale: Mild

This recipe combines a marinade, an injected marinade, and a stovetop smoker to create smoked pork chops that equal what comes out of the offset smoker in warmer months. Leave the cover slightly open until a light smoke develops (about 10 minutes or so) then slide the cover completely closed and smoke the chops for 30 minutes while preheating the oven to 400 degrees F.  Serve with garlic mashed potatoes and sautéed green beans.  Note: This recipe requires advance preparation.

Ingredients

2 double-thick pork chops, about 12 ounces each
1/2 cup apple juice or cider
1/4 cup clover honey
3 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1 teaspoon ground dried ginger
1 tablespoon olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 tablespoons apple, cherry, or hickory shavings
Apple honey marinade (recipe follows)

Instructions

Evenly trim any fat on the pork chops to a 1/4-inch thickness. Score the fat along the edges to prevent the chops from curling as they cook.

Prepare the marinade by combining apple juice, honey, soy sauce, red pepper flakes, black pepper and ginger in a mixing bowl. Strain 1/4 cup of the marinade into another bowl and reserve.

Using the strained marinade and a “Cajun Injector” kitchen syringe, inject the pork chops with the reserved marinade and place the chops in a resealable plastic bag. Add the remaining marinade to the bag and marinate the chops, refrigerated, at least 4 hours or overnight.

Remove the chops from the marinade and pat them dry. Brush with olive oil and season with coarse kosher salt and freshly ground black pepper.

Prepare the stovetop smoker by placing 1 1/2 tablespoons of apple, cherry, or hickory shavings (or any combination) into the smoker and adding the drip pan and rack. Position the chops on the cooking rack, slide the cover almost closed and place the smoker on a cooling rack. If desired, use the pan drippings to make a brown sauce for the chops.

Carefully place the smoker in the preheated oven and bake the chops for 8 to 10 minutes or until the chops reach an internal temperature of 155 degrees F. Allow the chops to rest for 5 minutes before serving. 

Yield: 2 servings
Heat Scale: Mild