My adventures on the simply versatile amazing Weber Kettle grill (most popular charcoal grill sold in America) continues. I have already smoked Pulled Pork, Brisket, Ribs, Chicken and several dishes I have not posted yet and honestly I am loving it! I do happen to own a dedicated smoker and big fancy gas grill. But during my "Summer of the Weber", I am relearning all the basics that real live fire cooks know. As I have said before, if you can't get competition or restaurant quality BBQ out of a Weber Kettle Grill, you really shouldn't be investing in any of the higher priced labor saving grills...But I judgmentally digress...
Smoking on a Weber Kettle is very easy. I have done several detailed posts showing step by step photos (Click my Brisket Post for those details). The basics are to have a limited number of lit coals (in this case, 25), all shoved to one side of the base of the grill. Then positioning the meat on the other side of the grill so the lit coals circulate hot air around the meat without directly grilling the bottom.It is the same principle used in all those expensive smokers and works perfect every time. Use a thermometer to measure the internal temperature of the grill (Goal is 225 degrees, never higher than 250, never lower than 210). Plus a meat thermometer with a remote probe so you can monitor the internal temperature of the meat. I was cooking on a HOT day so maintaining temperature was very easy. In fact even though I had the grill running for more than 2 hours, the temp never dipped below 220. No need to add extra coals. Of course your conditions may differ so be sure to check your improvised smoker every 15 minutes or so.
And that's it. Pork loin is a very dense piece of meat so even at the low temperature it will only take a couple of hours to reach the desired temperature.
The glaze is delicious... little naturally sweet from the honey and deliciously flavored from the peach reduction. The syrup it makes becomes a wonderful shiny presentation and delicious way to add extra layers of flavors to the dish.
Honey of a Peach Balsamic Glazed Pork Loin Smoked on a Weber Grill
Ingredients
- 1/4 Cup Olive Oil
- 2 TBS Course Grind Sea Salt
- 2 TBS Fresh ground Black Pepper
- 1 Four Pound Pork Loin, slow smoked to an internal Temperature of 145 Degrees
- 6 OZ Peach Nectar
- 2 TBS Honey
- 2 TBS Balsamic Vinegar
- The Pork Loin... Smoked low and slow over indirect heat, kettle grill at 225 degrees for about 2-1/2 hours. Pork has simple seasonings of a coating of Olive Oil and a generous sprinkle of Salt and Pepper.
- In a small heavy bottomed sauce pan over medium low heat, combine the Peach Nectar, Balsamic Vinegar and Honey. Heat to low simmer and allow to reduce by 1/2 (about 20-30 minutes). Reduction becomes a syrup consistency.
- When the pork reaches 140 degrees internal temperature, brush a coating of the peach mixture on the top of the loin.
- Once the loin reaches 145 degrees internal temperature, remove from the grill. Allow to rest uncut for 20 minutes before slicing the meat.
- Serve slices of the pork warm with a generous pour of the remaining peach syrup over the slices... AND ENJOY!
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Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!
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