It is definitely the season for special meals, and I hope I have given you some ideas with my recipes for smoked goose, wagyu ribeye caps, horseradish crusted prime rib, or smoked cornish game hens. This recipe for a beautiful Bone-in Pork Loin with smoked cherry sauce was really amazing and would make a beautiful dinner for a group of people. Depending on the number of sides, you could serve this in a massive 2 bone chop, two single bones, or one single bone if you have several courses. Any way you go, the smoked pork loin is delicious and visually impressive.
Prairie Fresh Pork
I used a bone-in pork loin from my friends at Prairie Fresh. Full disclosure, I am a paid ambassador for them, but I really love their products. I only serve the best meat in my restaurants, and this is as good as pork can get. Prairie Fresh is the largest American-owned pork processor, and the unique thing about them is they own their own farms, so they control quality from start to finish. You can taste the difference!
Ok, tell me about this recipe
Well, my go-to recipes always involve a smoker. I’ve also used bone-in loins as an impressive entree when I’m cooking for a group. Smoking the whole loin leaves it wonderfully flavored but still intensely moist. You will definitely need to count in some rest time to help the moisture retention in the loin.
I used my Classic BBQ Rub and Lucky 7 Rub on this loin. I really thought the flavor combination was fantastic. Lucky 7 has a nice citrus overtone that was a really pleasing component in the dish. Smoking the cherries seemed to give them a deeper, richer flavor. The hints of smoke flavor in the sauce was a welcome addition.
As normal, my go-to wood flavor with a pork loin is applewood, as it is light and nuanced enough to let the other flavors shine through.
As always, I hope you enjoy!
- 1 frenched bone-in pork loin
- 2 TBS Classic BBQ Rub
- 2 TBS Lucky 7 Rub
for the cherry sauce
- 2 cups fresh cherries, stemmed and pitted
- 2 TBS shallots, diced
- 1/2 TBS olive oil
- 1 tsp fresh thyme, chopped
- salt and pepper to taste
- 2 TBS honey
- 2 TBS white balsamic vinegar
- 1/2 cup fruity red wine
- 1 TBS corn starch
- 1 TBS water
- Prepare smoker to run at 250 degrees. Rub down loin with classic rub and lucky 7 rub. Place in smoker with oven thermometer.
- add cherries to a small aluminum pan and place in smoker
- after 45 minutes, remove cherries from smoker. In a sauce pan, heat oil, then cook shallots for 3-4 minutes. Add cherries, thyme, honey, balsamic and wine. Cook until sauce is reduced by half. Mix water and corn starch, then add to sauce. Bring to a boil then reduce to a simmer until thickened, about 3 minutes.
- Continue to cook pork loin until it reaches 140 degrees (total cook time of around 50 minutes to an hour. Remove, cover and rest for at least 10 minutes. Slice into chops and serve with sauce.