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the Ingredients
Instructions
Try our Roast with the Most Twitter winner’s recipe for cherry smoked pork loin with flavourful accompaniments.
In the kitchen:
- Rub your pork loin with rapeseed oil and coat with a generous amount of salt and pepper.
- Slice the peppers in half, removing the pith and seeds, then roughly chop. Season the peppers with the paprika, salt, pepper and oil.
- Prepare the potatoes by cutting them in half. Season with salt, pepper and oil then add to the Weber Style Vegetable Basket.
At the barbecue:
- Set up the Smokey Mountain Cooker. To achieve a sustained long and even cooking temperature, use the minion method. This involves adding a small quantity of lit briquettes to the centre of a ring of unlit briquettes. You will need to adjust the quantity of fuel according to the size of your smoker. You should be looking to achieve a temperature of 120°C – 130°C.
- Add the pork to the Smokey Mountain Cooker. Ensure all the air vents are fully open at this stage. It’s important to check your smoker is situated in a well sheltered position for even results.
- Add a good handful of the Cherry Wood chunks and leave to smoke undisturbed for 1 hour.
- After this time, remove the pork joint and wrap tightly in tin foil. Then place the meat back in the smoker and cook for a further 1 hour and 30 minutes.
- Remove the pork loin when it has reached a core temperature of 70°C. It’s very important to let the meat rest for a minimum of 10 minutes before carving.
- Roast the potatoes indirect for around 45 minutes until golden and crispy.
- Stir-fry the peppers with the oil, paprika and seasoning for around 10 minutes until they have become soft. Serve with the smoked pork loin and roast potatoes.
- Rub your pork loin with rapeseed oil and coat with a generous amount of salt and pepper.
- Slice the peppers in half, removing the pith and seeds, then roughly chop. Season the peppers with the paprika, salt, pepper and oil.
- Prepare the potatoes by cutting them in half. Season with salt, pepper and oil then add to the Weber Style Vegetable Basket.
- Set up the Smokey Mountain Cooker. To achieve a sustained long and even cooking temperature, use the minion method. This involves adding a small quantity of lit briquettes to the centre of a ring of unlit briquettes. You will need to adjust the quantity of fuel according to the size of your smoker. You should be looking to achieve a temperature of 120°C – 130°C.
- Add the pork to the Smokey Mountain Cooker. Ensure all the air vents are fully open at this stage. It’s important to check your smoker is situated in a well sheltered position for even results.
- Add a good handful of the Cherry Wood chunks and leave to smoke undisturbed for 1 hour.
- After this time, remove the pork joint and wrap tightly in tin foil. Then place the meat back in the smoker and cook for a further 1 hour and 30 minutes.
- Remove the pork loin when it has reached a core temperature of 70°C. It’s very important to let the meat rest for a minimum of 10 minutes before carving.
- Roast the potatoes indirect for around 45 minutes until golden and crispy.
- Stir-fry the peppers with the oil, paprika and seasoning for around 10 minutes until they have become soft. Serve with the smoked pork loin and roast potatoes.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
