Peanut Smoked Pork Loin with Peanut Butter BBQ Sauce and Carrot and Pickled Onion Salad

Total Time:
3 hr 15 min
Prep:
15 min
Inactive:
45 min
Cook:
2 hr 15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Pork Loin:
  • 2 cups peanut shells, from roasted peanuts
  • 2 pork loins, trimmed, about 1 1/2 pounds each
  • Kosher salt and freshly ground black pepper
  • Steak seasoning (recommended: Montreal) or other quality steak seasoning
  • Carrot Pickled Onion Salad, recipe follows
  • Peanut Butter BBQ Sauce:
  • 2 cups ketchup
  • 3/4 cup apple cider vinegar
  • 1/4 cup tomato paste
  • 3/4 cup peanut butter
  • 2 tablespoons Dijon mustard
  • 4 tablespoons ancho chili powder
  • 4 tablespoons prepared barbecue sauce
  • 3 ounces bourbon
  • Kosher salt and freshly ground black pepper
  • Special equipment: grill-top smoker
  • Carrot and Pickled Onion Salad:
  • 1 small red onion, sliced thin
  • 2 cups apple cider vinegar
  • 3 tablespoons sugar
  • 3 tablespoons kosher salt, plus more for seasoning
  • 3 carrots, peeled and julienned
  • 3 tablespoons chopped fresh parsley leaves
  • 3 tablespoons chopped roasted peanuts
  • 1 orange, zested and juiced
  • 2 tablespoons peanut oil
  • Freshly ground black pepper
Directions
Peanut Butter BBQ Sauce:
  • Preheat the grill. Soak the peanut shells in water for 45 minutes.

  • Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes.

  • Preheat the oven to 400 degrees F.

  • Transfer the pork to a roasting pan, drain the peanuts and add them to the pan. Roast the pork in the oven until it reaches 135 degrees F on an instant-read thermometer, about 20 to 30 minutes. Remove from the oven to a cutting board.

  • Peanut Butter BBQ Sauce: Combine all the sauce ingredients in a large saucepot and bring it to a simmer over low heat. Let simmer for at least 1 hour. Taste and season with salt and pepper, if needed.

  • Slice the pork and arrange it on a serving platter. Spoon the warm BBQ sauce over the top and serve with the Carrot and Pickled Onion Salad.

Carrot and Pickled Onion Salad:
  • Put the red onions in a shallow baking pan. In a saucepan, add the vinegar, sugar, and salt and bring to a boil over medium heat. Pour the hot liquid over the onions and cover immediately. Let sit covered for at least 1 hour. Strain the onions and reserve.

  • To assemble the salad: In a medium-sized serving bowl, combine the carrots, parsley, peanuts, orange zest and juice, peanut oil and pickled onions and toss to combine well. Season with salt and pepper, to taste.

  • Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

  • Yield: 6 to 8 serving

  • Prep Time: 10 minutes

  • Inactive Prep Time: 1 hour

  • Ease of preparation: easy


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