Maple-Mesquite Grilled Pork Loin
Here, our maple- and mesquite-flavored barbecue sauce adds lots of smoky-sweet flavor to a tender grill-roasted pork loin, while whole chiles served alongside pack a punch of heat. If you’re not a fan of spicy foods, be sure to choose milder chile varieties such as Anaheim, poblano or banana chiles. For a super-spicy dish, try serranos or jalapeños instead.
- 1 boneless pork loin roast, about 3 1/2 lb. (1.75 kg)
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper
- 1 lb. (500 g) assorted chiles, such as poblano, Anaheim and serrano
- 1 bottle (20 oz./567 g) Maple Mesquite BBQ Sauce
Using kitchen twine, tie the pork roast at 2-inch (5-cm) intervals. Rub with 1 Tbs. of the olive oil and season generously with salt and pepper. Let stand at room temperature for 1 hour.
Prepare a grill for indirect grilling over medium-high heat. Place a mesh roaster over direct heat, close the lid and preheat for 10 minutes.
In a large bowl, toss the whole chiles with the remaining 1 Tbs. olive oil. Season with salt and pepper.
Move the roaster over indirect heat. Put the pork, fat side up, in the center of the roaster. Cover the grill and cook for 40 minutes. Brush the pork generously with the barbecue sauce and add the chiles to the roaster. Cover the grill and cook until the pork is well browned and an instant-read thermometer inserted into the center of the pork registers 145°F (63°C), about 40 minutes more, brushing the pork with the remaining sauce and turning the chiles once or twice during the cooking time. While the pork is cooking, adjust the burners as needed to maintain the internal grill temperature at about 400°F (200°C).
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 to 15 minutes. Cut the pork into slices and serve with the chiles. Serves 6 to 8.
Williams-Sonoma Test Kitchen