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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
One 4-bone pork loin roast, (approximately 4 1/2 pounds) prepared as described above
Stuffing
2 Tbsp. butter
2 medium shallots, or half a small onion, finely chopped
1/2 c. dried apricot, coarsely chopped
2 Tbsp. brandy
1 tsp. cumin
1/4 lb. chorizo
1/2 c. bread crumbs
Glaze
1 c. orange marmalade
2 chipotle peppers from canned chipotle in adobo sauce, finely chopped
1 Tbsp. brandy or rum
Several handfuls of apple wood chips or a wood plank, well soaked
In a sauté pan, over medium heat, brown and crumble the chorizo then set aside. Melt the butter. Add the shallots and cook for a couple of minutes until soft. Add the apricots, cumin and rosemary. Carefully add the brandy and cook until the liquid is reduced by half (about five minutes). Add the chorizo and enough breadcrumbs to bind the mixture. You are ready to stuff and tie the loin roast. Open out the roast. Spread the stuffing evenly over it and roll the roast back up. Tie the roast securely between each bone with butcher’s twine.
To make the glaze, put the marmalade, chipotle and brandy in a saucepan over medium heat. Heat through; thoroughly blending the ingredients. Again, be careful not to ignite the brandy. Brush the glaze on the prepared roast.
Prepare a hot fire. If using a plank, soak well for at least an hour. If using the SmokerPro fill it with two cups of apple wood chips. When the fire is ready, place the SmokerPro directly on the fire. Put the cooking grate over that, put the roast on the grate directly over the SmokerPro. If using a plank, put the cooking grate directly over the fire. Put the roast on the plank and put the plank on the grate directly over the fire. Once the roast is on the grill, close the lid and cook for an hour. At this point, add more coals to the fire and thoroughly brush glaze over the entire roast. Close the lid and cook for another hour. The internal temperature should be 160 degrees. Remove roast from the grill and let rest for 15 minutes.
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SMOKED ORANGE MARMALADE GLAZED EASTER PORK ROAST
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
One 4-bone pork loin roast, (approximately 4 1/2 pounds) prepared as described above
Stuffing
2 Tbsp. butter
2 medium shallots, or half a small onion, finely chopped
1/2 c. dried apricot, coarsely chopped
2 Tbsp. brandy
1 tsp. cumin
1/4 lb. chorizo
1/2 c. bread crumbs
Glaze
1 c. orange marmalade
2 chipotle peppers from canned chipotle in adobo sauce, finely chopped
1 Tbsp. brandy or rum
Several handfuls of apple wood chips or a wood plank, well soaked
In a sauté pan, over medium heat, brown and crumble the chorizo then set aside. Melt the butter. Add the shallots and cook for a couple of minutes until soft. Add the apricots, cumin and rosemary. Carefully add the brandy and cook until the liquid is reduced by half (about five minutes). Add the chorizo and enough breadcrumbs to bind the mixture. You are ready to stuff and tie the loin roast. Open out the roast. Spread the stuffing evenly over it and roll the roast back up. Tie the roast securely between each bone with butcher’s twine.
To make the glaze, put the marmalade, chipotle and brandy in a saucepan over medium heat. Heat through; thoroughly blending the ingredients. Again, be careful not to ignite the brandy. Brush the glaze on the prepared roast.
Prepare a hot fire. If using a plank, soak well for at least an hour. If using the SmokerPro fill it with two cups of apple wood chips. When the fire is ready, place the SmokerPro directly on the fire. Put the cooking grate over that, put the roast on the grate directly over the SmokerPro. If using a plank, put the cooking grate directly over the fire. Put the roast on the plank and put the plank on the grate directly over the fire. Once the roast is on the grill, close the lid and cook for an hour. At this point, add more coals to the fire and thoroughly brush glaze over the entire roast. Close the lid and cook for another hour. The internal temperature should be 160 degrees. Remove roast from the grill and let rest for 15 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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