Smoked Pork Loin Roast Recipe

Smoked Pork Loin Roast Recipe


  • Bone-in Pork Loin Roast
  • 4 to 6 garlic cloves sliced in half
  • Water


For the marinade you’ll need 250 ml (1 c) salt, 250 ml (1/2 c) brown sugar and a can of frozen apple juice concentrate. Then add garlic powder, seasoning salt, and soy sauce 15 ml (1 tsp) each, 125 ml (1/4 c) white sugar, 125 ml (1/4 c) honey and 250 ml (1 c) teriyaki, Jamaican jerk, or marinade of your choice.



  1. Mix marinade ingredients in a large non-metallic mixing bowl.
  2. Take roast and make random insertions with a sharp knife.
  3. Stuff the cloves of garlic into the insertions made in the meat.
  4. Place the roast in the mixing bowl with the marinade and add enough water to cover the roast.
  5. Seal the bowl with plastic wrap and store in a cool place overnight.
  6. In the morning, remove the roast and allow to air dry for about 1 to 2 hours.

Smoking Method

  1. Preheat the Bradley Smoker to 90°C (200°F).
  2. Using Apple flavour bisquettes and leaving the damper closed smoke/cook for 6 to 10 hours depending on the size of your roast.

To Serve

This roast is nice with stir fry vegetables and rice. Pineapple wedges add a striking contrast – add to the Bradley Smoker for the last 1/2 hour.