Smoked Pork Loin
Dark rum, Greek seasoning, and orange juice create depths of flavor in a smoked pork loin created for dining out in the Florida Keys. They will work as well with grilled pork, but you will miss the smoky tones in the flavor. The Orange Tahini Sauce is excellent on other meats and poultry as well.
- Pork Loin - one, 10-pound, rolled and tied
- Soy Sauce - 3/4 cup
- Dark Rum - 3/4 cup
- Greek seasoning - 3 to 4 tablespoons
- Orange Tahini Sauce (recipe follows)
Place the pork loin in a deep dish. Pour the soy sauce and rum over the pork. Rub the pork with the Greek seasoning. Marinate the pork in the refrigerator for at least 5 hours, turning every 15 minutes for the first hour, then once every hour. The pork may be marinated up to 2 days.
Start a charcoal fire in a double smoker with a water bowl. When the coals are glowing, about 1/2 hour after starting, place 5 cups of water in the bowl. Place the wire rack over the bowl, and place the marinated pork loin on the rack. Slow smoke the pork loin for 12 hours, adding more coals as necessary. Juices should run clear when checked. Let the pork loin rest for 20 to 30 minutes.
To serve: Slice the pork loin and serve with Orange Tahini Sauce.
Orange Tahini Sauce
Makes 2 cups
1/2 cup chunky peanut butter
1/2 cup tahini (sesame seed paste)
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/4 cup fresh orange juice
Zest of 1 orange
4 teaspoons minced garlic cloves
2 tablespoons hot pepper oil
4 tablespoons chicken broth
4 tablespoons honey
In a medium mixing bowl, whisk all ingredients together. Whisk slowly at first; when the sauce begins to emulsify, it can be whisked faster. When there is no oil visible, the sauce is ready. The sauce may be kept in the refrigerator for up to 2 weeks.