We love outdoor BBQ cooking! This is a great way to cook a pork loin, and I’m going to add it to my Thanksgiving recipes and maybe to my Christmas recipes, too. You could use the same recipe for a boneless pork loin, but I used a bone-in loin for two reasons. One, they were on sale. Two, I love the ribs on a bone-in pork loin!
Holle’s Currant-Glazed Pork Loin
What you’ll need:
- Bone-in pork loin, 8-9 pounds
- ¼ cup brown sugar
- 2 teaspoons paprika
- 1 teaspoon chipotle powder
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- apple cider vinegar
- 12-ounce jar red currant jelly
- 2 tablespoons prepared mustard
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- Salt, to taste
Rinse pork loin and pat dry.
In a small bowl, combine brown sugar, paprika, chipotle powder, onion powder, and garlic salt. Add enough cider vinegar to form a paste. Rub the loin all over. Wrap tightly and refrigerate overnight.
Place the loin on a smoker, fat-side down. Add your favorite wood chips or chunks, and fill the water pan. Smoke at around 200-225 degrees for six hours. At that point, turn over the loin so that the fat side is up.
Make the glaze. Combine the jelly, 2 tablespoons cider vinegar, the garlic, the black pepper, and the salt. Heat in the microwave until jelly has liquefied. Stir mixture well and begin brushing on pork loin about every thirty minutes. It took our loin eight hours, total, to get done. I reserved some of the sauce to drizzle on the loin after I sliced it.