Serves: 6
Smoked Pork Loin with Roast New Potatoes & Sweet Pepper Stir-Fry
Prep Time
20 min.
Cooking Time
2 min.
Method
Indirect
Prep Time
20 min.
Cooking Time
2 min.
Method
Indirect
Ingredients
- 1.5kg pork loin
- 4 tbsp rapeseed
- oil
- Salt and pepper
- Pre-soaked cherry wood chunks
- For the vegetables:
- 300g mixed peppers (of your choice)
- 1 tbsp sweet paprika
- 1 chilli
- 2 tbsp rapeseed oil
- Salt and pepper to taste
- For the roast baby potatoes:
- 500g baby new potatoes
Instructions
- 01 Rub your pork loin with rapeseed oil and coat with a generous amount of salt and pepper.
- 02 Slice the peppers in half, removing the pith and seeds, then roughly chop. Season the peppers with the paprika, salt, pepper and oil.
- 03 Prepare the potatoes by cutting them in half. Season with salt, pepper and oil then add to the Weber Style Vegetable Basket.
- 01 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.
- 02 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.
- 03 Add a good handful of the Cherry Wood chunks and leave to smoke undisturbed for 1 hour.
- 04 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.
- 05 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.
- 06 Roast the potatoes indirect for around 45 minutes until golden and crispy.
- 07 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.
Ingredients
- 1.5kg pork loin
- 4 tbsp rapeseed
- oil
- Salt and pepper
- Pre-soaked cherry wood chunks
- For the vegetables:
- 300g mixed peppers (of your choice)
- 1 tbsp sweet paprika
- 1 chilli
- 2 tbsp rapeseed oil
- Salt and pepper to taste
- For the roast baby potatoes:
- 500g baby new potatoes
Instructions
- 01 Rub your pork loin with rapeseed oil and coat with a generous amount of salt and pepper.
- 02 Slice the peppers in half, removing the pith and seeds, then roughly chop. Season the peppers with the paprika, salt, pepper and oil.
- 03 Prepare the potatoes by cutting them in half. Season with salt, pepper and oil then add to the Weber Style Vegetable Basket.
- 01 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.
- 02 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.
- 03 Add a good handful of the Cherry Wood chunks and leave to smoke undisturbed for 1 hour.
- 04 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.
- 05 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.
- 06 Roast the potatoes indirect for around 45 minutes until golden and crispy.
- 07 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.
