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Gerard's Smoked and Roasted Pork; Marinade, Brine, Crust

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Marinades Smoker


  • 3 c Water
  • 1 c Orange juice
  • 1 c Sherry
  • 2 tb Whole grain mustard
  • 1 tb Salt
  • 1/2 c Brown sugar
  • 1 Onion; finely chopped
  • 1 tb Rosemary; chopped
  • 1/4 c Balsamic vinegar
  • 6 Bay leaves; (up to 8)
  • 2 ts Cracked black pepper
  • 1/4 c Worcestershire sauce
  • 1 tb Chopped garlic
  • 1/2 c Soy sauce; low sodium
  • 1 ts Salt
  • 2 ts Sugar
  • 1/3 c Warm water
  • 1/4 c Oil; such as
  • Roasted garlic olive oil
  • 3 tb Chopped herbs; see note
  • 1 tb Chopped garlic
  • 1 ts Salt
  • 8 Grinds black pepper; (up To 10)


MARINADE: Mix ingredients together and marinate the pork overnight.
NOTE: To reuse the marinade simply bring to a boil and re-cool. It is great for chicken breasts, steak kabobs and even grilled salmon.
SMOKING the pork (opt): After you have marinated pork overnight take pork out of marinade and let dry for 30 minutes.
CHIPS: In the meantime soak 2 cups wood chips in water for 30 minutes and plug in your smoker on high and let it warm up for the same amount of time. When the 30 minutes are up, drain water from wood chips and put them in aluminum pie tin or a thin bottom pan and put directly on heating coil of the smoker.
Fill pan that goes above the heating element with ice, put pork on a rack on top setting and close lid. Check in 30 minutes and turn chip pan if the wood chips are cooking unevenly. Smoke 30 more minutes. Remove pork and let set at room temperature until ready for roasting.
ROASTING PORK: Heat oven to 250 degrees and move rack to middle. The roasting will take almost 2 hours and then it will need to rest for 20 minutes longer so plan to start roasting pork 2 1/2 hours before you want to serve it.
BRINE (opt): To make the pork especially juicy and bursting with flavor, the restaurant brines pork from the inside. Mix brine in a sealable container so you can shake it to emulsify ingredients. With a syringe, inject pork all over and between ribs. Shake brine often.
HERB CRUST : For the herbs, try basil, thyme, marjoram, sage, parsley, etc. Fresh.
Mix together and rub evenly over pork roast and place pork on a wire rack in a roasting pan. Note: If you are skipping the smoking step, add soaked wood chips to bottom of pan now.)
Roast pork for 1-1/4 to 1-l/2 hours or until it registers an internal temperature of 120 to 130 degrees on an instant read thermometer.
Increase oven to 425 degrees and roast pork until internal temperature reaches 145 to 160 degrees, 20 to 30 minutes longer.
Transfer pork to a serving platter; cover loosely with foil until ready to serve, at least 20 minutes.
To carve a rib rack roast cut the meat between top of the ribs (a treat for the cook!) and then cut down between each rib to have chops.
>Terry Letson, chef/owner of Gerard's French Restaurant in Riverside >Orlando Ramirez, Riverside Press-Enterprise 1998-Apr-05 >Hanneman/Buster
Notes: Marinade for Prime Rib Rack of Pork (7-pounds) to serve 10 to 14. Marinade overnight and then smoke it for flavor; roast it slow; finally crust it in a hot oven. Serve with carmelized onions; your favorite apple compote; chive and garlic mashed potatoes. Options: Brine and an Herb Crust. Two-day process; but not that much hands-on. TIP: "The thing about pork is that is has to cook slow. If it cooks too fast it dries out. The cooler the smoke, the more control ... over the cooking time and temperature."
Recipe by: Terry Letson, Gerard's in Riverside, CA
Posted to MC-Recipe Digest by KitPATh <> on Apr 06, 1998