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Easter Raspberry Chipotle Pork Loin

WonkaWonka Posts: 68
edited 6:40PM in EggHead Forum
My Pastor was sick Sunday, so I offered to move the big Easter dinner from his house to mine. His wife was going to bake a Raspberry Chipotle pork loin in the oven, and I of course volunteered to do it on the Egg instead. She said that in the oven, she bastes it with the Raspberry Chipotle sauce the whole time, but I thought on the Egg, I'd just use it as a glaze at the end to get some Hickory flavor in there. Is that a correct assumption, that if there's a sacue, it won't taste (as) smokey? Anyway, I just used some EVOO, kosher salt, fresh ground black pepper, and a little garlic powder. Then 5 minutes before removing from the heat, I used the glaze.

About an hour or so at 350 indirect, here are the results:

After resting a few minutes:

Plated but before the sauce drizzle:

Plated, drizzled, and on the table!

The full spread:


  • Great looking spread! My guess is they'll be asking you to do the big Easter dinner again next year!
  • BigCharBigChar Posts: 113
    Looks fantastic. I have had great success with the pork loins on the egg, they have all come out juicy and tender, despite my attempts to over-cook 'em. I do not know about the somke flavor being overcome by the sauce. I think that depends upon which kind of wood you use for smoke. Since your exposure is only 60-90 minutes, you may be right.
  • usc1321usc1321 Posts: 627
    Looks like a great Easter dinner. with food like that you maight want to Watch out you may be doing this at your place from now on.
  • ViennaJackViennaJack Posts: 357
    What a feast! The pork loin looks great!
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