Smoked Pork Loin with Bacon & Pea Risotto

Tonight I decided it was time to fire up the smoker.  I’ve become a bit addicted to my smoker, but not as disciplined in posting the recipes on here.  I am going to start adding them all this week and sharing the links on my Facebook page for y’all to see.

This is not really at all a hard recipe.  It is a bit time consuming but I guarantee you that the wait and extra work will be quite rewarding.  When I was planning on smoking the pork roast I decided to carry on the “pork theme” and smokiness into a risotto.  Let me tell you that the flavors melded together so well.  The creaminess of the risotto was the perfect contrast to the smokiness and tang of the balsamic glazed pork loin.  Give it a try and let me know what you think.

Pork Loin

• small-medium pork loin (1 1/2 pound)
• 1/4 cup balsamic vinegar
• 2 Tablespoons olive oil
• 1 Tablespoon rosemary, chopped
• 1 Tablespoon oregano, chopped
• 3 cloves garlic, grated
• 1 heaping teaspoon salt
• 1/2 teaspoon black pepper

1. Combine all ingredients in a large zip lock bag and mix well
2. Add the pork loin and zip closed
3. Put in refrigerator and marinate at least 2 hours to overnight
4. Preheat smoker to 225°
5. Remove loin from bag and place on rack in smoker
6. Smoke for 2.5-3 hours to internal temperature of 145° for medium rare ( I prefer), or to 165 if you like more done.
7. Remove from smoker and cover and let rest for 30 minutes.
8. Slice thin and serve over risotto (recipe below)

* I smoked with hickory chips.  Kept smoke going for first 2 hours.  I also filled water pan with apple juice.  Kept it nice and humid and didn’t allow pork to dry out.

Bacon & Pea Risotto

• 6 strips apple smoked bacon – sliced in 1/2 strips
• 1 medium onion finely chopped (I had half a red bell pepper I used too)
• 2 clove garlic minced
• 1 1/2 cups Arborio rice
• 1 cup dry white wine (Pinot Blanc or Sauvignon Blanc)
• 3-4 cups chicken stock or broth
• 1/2 cup fresh peas (frozen will work as well, but NOT canned)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan (plus a bit more for serving)

Directions

1. Over medium heat bring the chicken stock to boil then put on low.  This will help in cooking the rice later and keeping it hot.
2. Place bacon in large pan over medium high heat and cook till crispy. Remove to paper towel to draw off excess fat.
3. Drain (and keep for later uses) the bacon fat except for 2 teaspoons.
4. Add the onion and garlic to the bacon fat and cook, stirring occasionally, until the onion is softened, about 5 minutes.
5. Add the rice and cook, stirring constantly, for 2 minutes.
6. Add the wine, reduce heat to medium-low, and cook, stirring frequently, until the liquid is absorbed.
7. Add the broth, 1/2 cup at a time, stirring frequently when you first add it and waiting until it is completely absorbed before adding more. This should take about 30 minutes total.  Add the peas and baconwhen about 10 minutes left to cook.
8. Remove from heat. Add the salt, pepper, Parmesan, and remaining butter, and stir until the butter melts.