Rosemary Smoked Boneless Pork Loin with Honey Glaze

I have a very large rosemary bush in front of my house that desperately needed pruning. I didn’t want to just throw away the branches, so I decided to use them to add flavor and smoke to a pork loin I’m grilling for Labor Day. I took a few of the newer growth branches and tied them together to make an herby basting brush for the glaze. The rest I spread over the cool side of the grill grates, so they would be under the meat for the final ten minutes or so of cooking.

I choose a boneless pork loin and cut my own pork chops, as I can make them thicker than the grocery usually sells them for a lot less cost. I served these chops with grilled sweet potato fries.

pork on grill

Rosemary Smoked Boneless Pork Loin with Honey Glaze

Brine
3 lb boneless pork loin roast
5 cups water, 1 cup ice
1/2 cup coarse salt
1/2 cup honey

Glaze
1/4 cup honey
2 tablespoons apple cider vinegar
2 tablespoons rosemary leaves, chopped
1 teaspoon coarse salt
1 teaspoon black pepper

Combine the brine ingredients in a saucepan over medium low heat with 2 cups of the water. Stir until the salt and honey dissolve. Remove from heat and stir in remaining water and ice. Allow to cool completely. Cut the loin into 1 to 1 1/2 inch thick chops (around six to eight). Cover the pork chops with the cooled brine and put in the refrigerator for one hour.

Combine the honey glaze ingredients in a small bowl and stir until well combined.

Prepare the grill for two zone cooking by putting the hot charcoal on one side of the grill. Remove the pork chops from the brine and pat dry with paper towels. Let them sit on the counter while the coals get ready.

After sprinkling a little salt and pepper on the chops, place them on the hottest part of the grill, directly above the coals. Sear all the chops for about three to four minutes per side, rotating them about 90 degrees after 2 minutes if you want cross hatch grill marks. Once you turn the chops over to cook the other side, baste with honey glaze.

When both sides of the chops are seared, move them to the cooler (indirect heat) side of the grate on top of a layer of rosemary branches. Baste again with the glaze. Close the top and allow the fragrant smoke to flavor the chops. After five minutes, flip the chops and baste again. Grill for another 5 minutes. The chops are done when they reach an internal temperature of 140-145 degrees F.

Remove to a serving platter and brush a final time with the honey glaze. Allow the meat to rest for 5 minutes before serving.

 

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