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| Photo courtesy of the Cooking Corner. |
While at a local festival recently, a girlfriend and I stumbled upon an interesting food find. The city mill was selling a variety of unique canned goods. There was all kinds of sauces, jellies and pickled goodies in interesting flavor combinations.
What caught my eye was the cherry BBQ sauce. I've tried using cherry BBQ before and found that it went really well with pork and chicken. This time we decided to try it on smoked pork and the combination was quite good. The pork had just enough of a "smoke ring" to add flavor, yet it was quite moist. The cherry added a nice sweetness, but still had a bit of tang to accompany the meat without being smothering.
3-4 lb. boneless pork loin (about half of pork loin)
3-4 T. dry rub of choice (see posts in spice section for options)
1/4 cup Cherry BBQ sauce plus some for serving
Trim excess fat from pork and coat in dry rub. Put in plastic container or wrap in plastic wrap or foil and let sit while preparing smoker.
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| Smoked pork loin. |
Soak 5-6 wood chips in water for 30 minutes. Put a metal pan (13x9x2) with 1-inch of water under top grate of grill.
Light coals for smoker. When white and glowing, dump in smoker. Add chips to top of charcoal. Place pork on top grate. Adjust smoker vents to maintain temperature of 200 degrees. Smoke for 2 hours.
Preheat oven to 200 degrees. Remove pork from smoker to a 13x9x2 inch spray coated baking dish. Cover with foil and place in oven for 2 hours.
Turn oven off and remove pork. Uncover and coat with cherry BBQ sauce. Place foil cover back on baking dish and return to oven for 30 minutes.
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| Pork loin topped with cherry BBQ. |
Remove from oven and let sit 30 minutes. Uncover and slice. Serve additional cherry BBQ sauce as a topping.
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