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Maple Smoked Pork Loin Roast

For a tasty sandwich, serve this flavourful roast sliced and piled high in a bun.


8 cups (2 L) water
1 cup (250 mL) granulated sugar
½ cup (125 mL) kosher or pickling salt
2 bay leaves
2 tbsp (30 mL) mustard seeds
1 tsp (5 mL) whole black peppercorns
3 lb (1.5 kg) boneless pork single loin roast (not tied)
2 cups (500 mL) maple or apple wood chips
¼ tsp (1 mL) freshly ground pepper
¼ cup (60 mL) pure maple syrup or melted apple jelly


  1. To prepare brine, combine water, sugar, salt, bay leaves, mustard seeds and peppercorns in a pot. Bring to a boil over medium heat, stirring until sugar and salt are dissolved. Remove from heat and let cool completely.
  2. Place roast in a deep non-reactive container or bowl and pour in the cooled brine. Cover and refrigerate for at least 8 hours or for up to 24 hours. 
  3. Cover wood chips in cold water and soak for 30 to 60 minutes. Drain wood chips and place in the centre of a large square of double-layered foil; wrap into a package, sealing seams. Poke several holes in the top of the package. 
  4. Meanwhile, preheat barbecue to medium-high. 
  5. Turn 1 side of barbecue off and reduce other burner(s) to medium or temperature required to maintain 325°F (160°C). Carefully place wood chip package over lit burner. 
  6. Remove roast from brine, discarding brine, and pat roast dry. Season with pepper and brush with some of the maple syrup. When wood chips begin to smoke, place roast fat-side up on unlit side of barbecue. Cover with lid and grill, basting twice with maple syrup, for 1 to 1½ hours, until a meat thermometer reads 155°F (68°C). 
  7. Transfer to a cutting board and let rest for 5 minutes. If serving hot, cut into thin slices. To make ahead, let cool, wrap tightly and refrigerate for up to 2 days. To serve, slice thinly and serve cold or cut into chops and sear on a hot barbecue just until warmed.
Serves 8


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