Cedar Planked Pork Loin

Courtesy, ATCO Blue Flame Kitchen

1 untreated cedar plank (6x12 inches/15x30 cm) 2 tsp (10 ml) paprika 1 tsp (5 ml) oregano, crumbled 1 tsp (5 ml) sage, crumbled 1 tsp (5 ml) thyme, crumbled 1 tsp (5 ml) salt 1/2 tsp (2 ml) garlic powder 1/2 tsp (2 ml) onion powder 1/2 tsp (2 ml) freshly ground pepper 1/4 tsp (1 ml) cayenne pepper 8 lb (3.75 kg) boneless pork loin roast, fat trimmed

Immerse cedar plank in a sink or large container of water. Place a heavy object on plank to keep it submerged. Allow plank to soak for at least 4 hours or up to 24 hours.

To prepare rub, combine next nine ingredients (paprika through cayenne pepper). Spread rub over pork. Let stand for 30 minutes.

Remove plank from water and rinse. Place pork on plank. Place plank with pork on barbecue grid on natural gas barbecue. With lid down, cook pork over medium heat for 1 1/2 hours or until a meat thermometer registers 160°F (71°C). If using a triple burner natural gas barbecue, turn centre burner off for best results.

Transfer pork to a platter and cover with foil. Let stand for 15 minutes before carving. Do not reuse cedar plank for cooking. Serves 12 to 14.

Cook’s Note: The cedar plank used in this recipe should be a little longer and wider than the pork roast. For best results, the plank should be about 1/2 inch (1 cm) thick.