Montana Grills

Recipes - Pork - Pomegranate Orange Brandy Pork Loin


  • 1 3 to 4 lbs bone-in French pork loin
  • 7½ cups water
  • 2 cups pomegranite juice
  • ¼ tsp demerara sugar
  • ¼ tsp fine sea salt
  • ½ tsp ground cloves
  • 100 whole cloves (less than ¼ oz)

Glazing Ingredients

  • 2 tbsp butter
  • 6 tbsp demerara sugar
  • ½ tbsp pomegranite molasses
  • ¼ tbsp seville orange marmalade
  • 3 tbsp brandy

Smoke Roasting Ingredients

  • olive oil
  • 4 cups of your choice of Smoking Chips soaked in water for about 5 minutes


Rinse the pork loin under cool water and then dry with paper towels. If the butcher has not already done it for you, use a sharp knife to remove the silver skin (a shiny, thin, white membrane that runs the length of the tenderloin). Bring ½ cup water to a simmer in a small sauce pan over medium heat. Whisk in the sugar, salt and ground cloves. Stir until the mixture returns to simmer and the sugar and salt are completely dissolved.

Transfer the sugar, salt and clove mixture to a high-sided roasting pan, deep enough and large enough to fit the entire pork roast, but not too large. Add the remaining water plus the pomegranate juice and stir to combine. Place the pork loin in the brining mixture. The entire roast should be submerged in brine solution. Cover and refrigerate for 4 to 6 hours. Prepare the grill for indirect cooking at about 350° F. For hybrid grills, light a charcoal fire on one half the grill and let it burn just until the coals are covered with gray ash and very hot.

Place the smoking chips in your Smokerin™ smoker box. Place the smoker box directly on the cooking surface above the fire, or place it on top of the gas grill diffusers below the cooking surface and above the burner. For charcoal grills, place the smoking chips directly on the coals.

Remove the pork loin from the brine and pat it dry with paper towels. Discard the brining solution. Stud the top and bottom of the roast with whole cloves, but not the ends. Align the cloves in rows following the direction of each rib bone. By aligning the rows of cloves with the rib bones, you will be able to slice between the bones without dislodging cloves, and each serving will have a ring of cloves studding the perimeter. Lightly brush the prepared roast with olive oil on all sides. Place the roast on the cooking grate with the bone-side down in the indirect cooking zone. Close the grill and cook at about 350° F, maintaining an even temperature. Add more smoking chips about every 20 minutes to maintain the smoke.

The pork roast should be removed from the grill when the internal temperature measures 150° F, which should take about 1 to 1½ hours at the 350° F cooking temperature. Glazing should be done during the final 30 minutes. Melt the butter in a small sauce pan over low heat. Stir in the sugar, pomegranate molasses, seville orange marmalade and brandy. Bring to a simmer over low heat, stirring occasionally, but do not boil. Remove from heat and set aside.

Check the roast after 45 minutes to see if it is browning. If it has begun to brown, it should be time to glaze. If not, close the grill and check again after 10 more minutes. If it has still not begun to brown, use tongs to move the roast over direct heat and brown each side for a few minutes. Return to the indirect cooking zone. Once the roast has begun to brown, and you are about to glaze, increase the heat of your grill to as much as 500° F (still working with an indirect cooking technique for the roast). This will aid in caramelizing the glaze. The temperature should remain higher for the remaining 30 minutes.

Baste the top of the roast generously with the pomegranate glaze, then turn over to baste the bottom. Close the grill for 10 minutes, and then glaze the roast again. Turn it over to glaze the top, and then close the grill for another 10 minutes. Glaze the top again and close the lid for ten minutes more. The roast should cook for about 30 minutes once the glazing has begun, but be careful not to overcook the roast. The glaze should get bubbly and very sticky, perhaps even crisp. Your goal is for this to happen right when the roast reaches 150° F internal temperature. Remove the roast from the grill and let it rest, loosely covered with foil for 10 minutes. Slice between the rib bones into thick chops, each with one bone and serve. Advise your guests to discard the whole cloves as they enjoy their succulent and flavorful pork.