# Swine and the Vine

American BBQ-Inspired Smoked Pork Loin with Grape-Spice Glaze

Ever wondered if your pork loin could hang out with grapes and not feel out of place at a backyard BBQ? This dish fuses smoke, sweet fruit, and tangy heat for a real Southern-style flavor experiment.

- Serves: 4
- Cook time: 1 hour 30 minutes
- Cuisine: American
- Meal: Dinner
- Dietary: Gluten-free, Dairy-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/american-bbq-inspired-smoked-pork-loin-with-grape-spice-glaze-89f117d7
- Image: /api/recipes/image-file?pathname=recipes%2F89f117d7-1b83-4ffa-8af5-e52c52d89636-1790588031599.png

## Ingredients

- 2 lb pork loin, trimmed
- 2 cups red grapes, seedless
- 1/4 cup brown sugar, packed
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tsp smoked paprika
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- 1/2 cup water

## Instructions

1. Preheat your grill or smoker to 275°F for indirect heat, adding wood chips if desired. (Herb says: Low and slow is the name of the game for juicy pork and smoky flavor.)
2. Pat the pork loin dry with paper towels. Combine 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, garlic powder, onion powder, and cayenne. Rub mixture all over pork loin.
3. Drizzle 1 tbsp olive oil over the pork and rub again to help the spices stick.
4. Place pork loin on grill or smoker, away from direct heat. Close lid and cook for about 1 hour, turning once halfway through.
5. While pork cooks, make the grape glaze: In a saucepan, combine grapes, brown sugar, apple cider vinegar, Dijon mustard, remaining 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp olive oil, and 1/2 cup water. Bring to a simmer over medium heat.
6. Simmer glaze for 15 minutes, smashing grapes with a spoon as they soften.
7. Blend the mixture carefully with an immersion blender or regular blender until smooth. Return to pan and simmer another 10 minutes, stirring often, until syrupy. (Herb says: Reducing concentrates flavors and thickens the glaze, so don't rush this step.)
8. Strain glaze through a fine-mesh sieve into a bowl, pressing solids to extract all the liquid. Discard solids.
9. After about 1 hour of smoking, brush the pork loin generously with grape glaze. Repeat glazing every 10 minutes for the last 30 minutes of cooking, until pork reaches 145°F internal temperature.
10. Remove pork from grill, tent loosely with foil, and rest for 10 minutes before slicing. (Herb says: Resting lets juices reabsorb for a moister bite, no skipping.)
11. Slice pork thickly and serve with extra grape glaze on the side.

## Equipment

- smoker or charcoal/gas grill
- immersion blender or blender
- fine-mesh sieve