Smoked Pork Loin with Coffee and Chocolate Rub

Just reading the words smoked pork loin with coffee and chocolate makes my salivary glands begin to work with anticipation of something extraordinary.

Anyone can make smoked meat even without a proper smoker; and here is how. First for the person (who like me uses charcoal). Depending on the size of the barbecue you need to have a portion of the base to place a container filled with water. For this particular dish, I used my smallest Weber SMOKEY JOE® 14″. I chose an aluminum single small bread container.I have one of those chimney charcoal starters. When the charcoal was turning gray I lifted it out of the base and placed the mini loaf to one side and the charcoal on the other side. I filled the container almost to the top with hot water. Adjust the upper and lower vents. Because it was a small roast I checked on the meat after 45 minutes. Now for the gas folks, you need to turn off one or two burners depending on the size of your machine If possible, place a tray filled with water on the nonworking burners. If not possible rest it on the top of the grate. If you have a larger barbecue, Weber has larger trays and they can be found at Home Depot, Loews, and some supermarkets. One more statement before the recipe. Because the rub has so many different levels of flavor I chose not to add aromatic wood (hickory, apple, cherry alder, and mesquite).

INGREDIENTS

1 2 pound pork loin
3 1/2 tbs. ground coffee
1 tsp. kosher or sea salt
1 1/2 tbs dark brown sugar
2 1/4 tsp. sweet paprika
1 tsp. freshly ground black pepper
3/4 tsp ground cumin
3/4 tsp. unsweetened cocoa powder
1/2 tsp. cinnamon
2 1/2 tsp. vegetable oil

DIRECTIONS

1. Combine all the dry ingredients listed above, whisk well
2. Massage the rub into the meat cover the entire roast in the rub
3. Rub the oil all over the roast.
4. Cover with plastic wrap and refrigerate for at least four hours preferably overnight.
5. An hour before you start the smoker remove the meat from the refrigerator and allow it to warm up before putting on the grill.

The Smoker

1. Prepare the barbecue or smoker with water and charcoal. If your barbecue is large 18-22 inches you could use the larger Weber tray and have charcoal on either side of the tray.
2. When the charcoal is beginning to turn gray place the pork loin in the middle or side.
3. Adjust the vents to keep the coals from burning rapidly. you want a slow steady heat around 225 degrees. No higher
4. An instant-read thermometer is an essential check the doneness of the meat. after 45 minutes and every 15 minutes thereafter and removing the meat at 160 degrees.
5. The meat will continue to cook while resting.
6. After 10 -12 minutes you may slice the meat, it should be moist with a rim of pink near the surface, this is normal for smoked meats.
7. Serve with the peach mustard recipe will follow.

Peach Mustard

I use E.D. Smith peach mango orange spread. I purchased this at Costco
2 tablespoons of the peach spread and one and a half tablespoons of Dijon Mustard
whisk the two ingredients together until smooth.

Enjoy!!!