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Smoked Pork Loin Mahogany

  • 4-pound rolled, boned pork loin roast
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 cans beer
  • 2-2/3 cups burgundy wine
  • mesquite or hickory chips
  • Mahogany Sauce (recipe below)
Sprinkle the roast with garlic salt and pepper, and rub it in.

Soak the mesquite chips in water for 30 minutes. Prepare charcoal fire in smoker, and let burn 20 minutes. Place the mesquite chips on the coals. Put water in pan in smoker, and add the beer and wine to the pan.

Place the roast on a food rack and cover with smoker lid. Cook 2 to 3 hours or until meat thermometer registers 155°F to 160°F when inserted in center.

Serve with Mahogany Sauce.

Recipe editor

Mahogany Sauce

  • 3 strips bacon, diced
  • 1/2 cup chopped onion
  • 1 cup grape jam
  • 1 cup catsup
  • 2 tablespoons apple cider vinegar
Sauté bacon and onion until onion is tender. Drain bacon drippings from skillet. Add grape jam, catsup and vinegar. Simmer for 10 to 15 minutes, stirring occasionally. Makes 2-1/2 cups.
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