Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 loin
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix red wine, honey, and 1 cup water together in a large bowl. Add hickory wood chips and soak for 10 minutes.

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  • Preheat smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.

  • Mix oil, sage, salt, and pepper together in a bowl. Place pork on a rimmed baking tray and coat with oil-herb mixture.

  • 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.

  • 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

974 calories; protein 28.1g; carbohydrates 117.1g; fat 42.5g; cholesterol 82.8mg; sodium 1005.2mg. Full Nutrition
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