Cedar planking isn’t just for salmon. We like cooking this pork roast on a cedar plank over the barbecue. The plank keeps the meat off of the direct heat of the grill and also lends a smoky flavour to the pork.

Yield: Serves 12.



  • 1 untreated cedar plank (6x12 inches)
  • 2 tsp paprika
  • 1 tsp oregano, crumbled
  • 1 tsp sage, crumbled
  • 1 tsp thyme, crumbled
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp cayenne pepper
  • 8 lb (3.75 kg) boneless pork loin roast, fat trimmed


  1. Immerse cedar plank in a sink or large container of water. Place a heavy object on plank to keep it submerged. Allow plank to soak for at least 4 hours or up to 24 hours.
  2. To prepare rub, combine paprika, oregano, sage, thyme, salt, garlic powder, onion powder, pepper and cayenne pepper. Spread rub over pork. Let stand for 30 minutes.
  3. Meanwhile, preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  4. Remove plank from water and rinse. Place pork on plank.
  5. Place plank with pork on barbecue grid on natural gas barbecue. With lid down, cook pork over medium heat until a meat thermometer registers 160°F, about 1 1/2 hours. If using a triple burner natural gas barbecue, turn centre burner off for best results. Transfer pork to a platter and cover with foil. Let stand for 15 minutes before carving. Do not reuse cedar plank for cooking.
Nutritional analysis per serving:


290 calories, 8.9 g fat, 49.9 g protein, 2.6 g carbohydrate, 0.3 g fibre, 346 mg sodium