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Smoked Pork Loin with Orange Marmalade Glaze

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Harvard Chef

"Smoked in hickory chips and then glazed with an orange marmalade sauce, this dish is ideal for a flavorful fall dinner."
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1 h 15 m servings 974 cals
Original recipe yields 8 servings (1 loin)

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  1. Mix red wine, honey, and 1 cup water together in a large bowl. Add hickory wood chips and soak for 10 minutes.
  2. Preheat smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.
  3. Mix oil, sage, salt, and pepper together in a bowl. Place pork on a rimmed baking tray and coat with oil-herb mixture.
  4. Place pork on highest rack in smoker. Add wood chips according to manufacturer's directions. Smoke until pork is no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes. Transfer pork to a serving platter.
  5. Mix marmalade and 1 cup water in a saucepan over low heat. Stir until heated through, about 5 minutes. Pour over pork.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of red wine and honey, which are only used for soaking the wood chips.

Nutrition Facts

Per Serving: 974 calories; 42.5 g fat; 117.1 g carbohydrates; 28.1 g protein; 83 mg cholesterol; 1005 mg sodium. Full nutrition

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