Hawaiian ‘Grilled’ Pork Loin
5 pound pork loin, approximately
1/4 cup soy sauce
2-4 tablespoons brown sugar, optional
1 tablespoon sea salt, or coarse salt
1 1/2 tablespoons Worcestershire sauce
3 cloves minced garlic
1 tablespoon liquid smoke
1 teaspoon ground ginger
Wood chips (about 3-4 cups)
Heavy duty foil
Pineapple slices or spears, fresh or canned
Blue cheese Topping (see recipe below)
Trim pork loin as needed, place in gallon size Ziploc bag. Mix together soy sauce, sugar,
salt, Worcestershire sauce, garlic, liquid smoke and ginger; pour marinade over meat,
remove excess air from bag and seal. Gently rub marinade into meat, place in
refrigerator for 1 to 24 hours.
Place wood chips in bowl and cover with water; soak at least 30 minutes. Divide chips
between 2 pieces of heavy duty foil (approximately 12×14 inch rectangle). Fold up sides
and ends to seal, creating a sealed rectangular smoke packet. Make about 8-10 vent
holes in top of packet by poking packet with a sharp knife.
Heat grill to high. Place wood chip smoke packets on either end of grill to begin heating.
Remove pork from marinade and place on hot grill; sear all sides. Remove pork from
grill.
Prepare grill for indirect cooking.* Turn off middle burner, lift grate and place wood chip
smoke packets directly over burner on either side of grill; replace grate. Place pork (fat
side up) on a piece of foil which has been slightly folded into a drip pan; place between
smoke packets in middle of grill. Reduce grill heat, close lid (use an oven thermometer
to monitor grill temperature, adjust grill to maintain 300 degree F inside the grill). Check
during first 20 minutes to ensure grill remains close to 300 degrees. Leave lid closed as
much as possible to maintain heat. Cook approximately one hour or until internal
temperature of meat reaches 140 degrees F. Don’t overcook.
Remove pork and smoke packets from grill. Cover pork with foil and allow to rest 15
minutes (allows meat to continue to cook and retain juices). Turn middle burner back on
and turn grill heat up to high. Grill pineapple slices or spears on hot grill. Serve sliced
pork and grilled pineapple with Blue Cheese Topping.
Blue Cheese Topping:
4 ounces softened cream cheese
4 ounces crumbled blue cheese
1/4-cup plain yogurt
1 tablespoon chopped green onion
Mix together 4 ounces softened cream cheese, 4 ounces crumbled blue cheese, 1/4-cup
plain yogurt, 1 tablespoon chopped green onion (including tops) and a freshly ground
black pepper to taste. Chill until ready to serve.
* NOTE: If grill is not equipped with 3 burners, turn off one side of grill. Place wood
chips over lit side and meat on opposite side. Alternate method to placing smoke
packets on burner: place pork on a roasting rack to elevate it slightly; place smoke
packets on grill on either side of meat.
For delicious dairy recipes and nutrition information go to http://www.DairyCouncilUTNV.com,
www.NationalDairyCouncil.org or
on Facebook www.facebook.com/DairyUTNV
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