4 whole pork loins were recently prepared in our test kitchen for a Rebound of Whatcom County dinner. Smoked to perfection, this pork looked AMAZING! We just had to share.

Needed:

• 3 Lbs Mesquite Charcoal
• 1.5 lbs Apple Wood Chunks, 8 oz ea, water-soaked at least one day
• 4 whole Piri-Piri marinated pork loins

Process using the Josper by Wood Stone Charcoal Broiler Oven

1. Start mesquite – all dampers open – center front of cast iron grill grates
2. When charcoal 50% ignited (glowing),add Apple Wood chunks
3. Cover with 1/4 pan or perforated 1/2 sheet pan to diffuse heat and smoke
4. Close both dampers
5. Introduce pork loin (tempered 30 minutes) to 2nd from top grill grate – try to leave a little space between loin for heat and smoke movement
6. Watch thermometer – use internal oven thermometer. It should be below 100 for the first hour
7. If fire and smoke start to die, open lower damper half way until coals are glowing and Apple Wood smoking – then close damper
8. At one hour turn pork loin over
9. At this time (1 hour add 2 more pounds of charcoal) add 2 more pounds of charcoal
10. Open bottom damper halfway until loins reach proper internal temperature – total time about 90-120 minutes
11. Rest, chill, slice or slice to order and re-heat

Piri Piri African Portuguese Marinade

Needed:

• 1 C olive oil
• 1 red bell pepper, seeded & chopped
• 3T Garlic Ginger Puree
• 1/2 C lemon juice
• 1/2 C white wine vinegar
• 2T crushed red chilies
• 2T cinnamon
• 1T Searing Seasoning

Process:

1. In large Saute pan heat olive oil until simmer
2. Add pepper, garlic, lemon juice & vinegar and simmer for 10 minutes
3. Add peppers, cinnamon and searing seasoning and simmer for another 3-4 minutes
4. Rub marinade over meat and place in tightly covered container. Allow to marinate over night.