Cedar Plank Pork Loin
1 untreated cedar plank (14x7x1 inch)
1/2 cup KRAFT Garlic BarBQ Sauce
1/4 cup teriyaki sauce
Grated peel of 1 medium orange
1 Tbsp. vegetable oil
1 boneless pork loin (2 to 2-1/2 lb.)
IMMERSE the plank in water, placing a weight on top of the plank to keep it
submerged. Soak at least 4 hours or overnight.
PREHEAT barbecue to medium heat. Mix barbecue sauce, teriyaki sauce and orange
peel until well blended. Remove half of the barbecue sauce mixture; set aside for
serving with the cooked meat.
BRUSH the top of the cedar plank with oil; top with meat. Place on grate of barbecue;
cover with lid.
BARBECUE 1 hour or until thermometer inserted into the thickest part of the meat
registers 150*F, turning and brushing with the barbecue sauce mixture during the last
20 minutes of the grilling time. Discard any remaining sauce used for brushing.
Remove meat from barbecue; cover loosely with foil. Let stand 10 minutes until internal
temperature reaches 160*F. Discard cedar plank. Cut meat into thin slices and serve
with the reserved barbecue sauce mixture.
While grilling, periodically check the plank, keeping a spray bottle handy. The plank
should smoke but not burn. If plank starts to burn, just spray it with the water.
How To Grill Pork Perfectly
Pork should be cooked to an internal temperature of 160°F. Grill until the internal
temperature reaches 150°F, then remove from heat and let stand 10 min. The
temperature will rise about 10°F during the standing time.
Good source for cedar planks: 1-800-669-0233