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

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  • Level: Easy
  • Total: 3 hr 15 min
  • Prep: 15 min
  • Inactive: 45 min
  • Cook: 2 hr 15 min
  • Yield: 6 to 8 servings
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Ingredients

Pork Loin:

2 cups peanut shells, from roasted peanuts

2 pork loins, trimmed, about 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

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

Special equipment:
grill-top smoker.
  1. Preheat the grill. Soak the peanut shells in water for 45 minutes.
  2. Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes.
  3. Preheat the oven to 400 degrees F.
  4. 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.
  5. 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.
  6. 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:

  1. 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.
  2. 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.