-= Exported from BigOven =-
Applewood Smoked Loin Of Pork
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Pork
-= Ingredients =-
3 pounds Boneless center-cut pork
Loin roast
-BRINE II-
2 tablespoon Minced fresh shallots
1 tablespoon Whole allspice berries
1 tablespoon Hot pepper sauce
2 quarts Water
1/2 cup Kosher salt
1 1/4 Cup Sugar
3 Bay leaves
1 tablespoon Finely chopped garlic
-= Instructions =-
This recipe was tested using the Little Chief home smoker made by:
Luhr Jenson & Son, Inc., P. O. Box 297, Hood River, Oregon 97031,
(800) 535-1711. To Make The Brine 1. In a large saucepan combine
the water, kosher salt, sugar, bay leaves, garlic, shallots,
allspice, and hot pepper sauce and bring to a boil over high heat.
Turn off the heat and cool completely. Submerge the pork loin in the
brine, cover the saucepan, and refrigerate for a minimum of 16 hours
and a maximum of 24 hours. 2. Remove the pork loin from the brine,
rinse under cold water, and pat dry. The loin may be refrigerated
well wrapped, until ready to smoke, up to 1 day. To Smoke The Pork
Loin 3. Place the brined pork loin on the top shelf of the smoker.
Follow the insruction included with the smoker and begin smoking the
pork loin using the first of 3 pans of applewood chunks total. Rotate
pans as directed. 4. When the smoking process is complete,
immediately remove the smoked pork loin from the smoker. The pork
loin is NOT cooked during the smoking process and therefore must be
roasted in the oven or wrapped in foil and refrigerated. (The pork
loin should be cooked the same day it is smoked.) To Roast The
Pork Loin 5. Preheat the oven to 375F. 6. Put the smoked pork
loin in a roasting pan and roast for 45 minutes, or until the meat
has an internal temperature of 155F on a meat thermometer. Remove the
pork loin from the oven, cover loosely with aluminum foil, and allow
to rest for 7 to 10 minutes before slicing. Serve thinly sliced pork
with Spicy Fried Apples on the side or with Chunky Applesauce.
Serves 6 to 10
Source: "The Shaker Kitchen" by Jeffrey S. Paige, published by
Clarkson N. Potter 1994, ISBN 0-517-58838-2
Typed by Manny Rothstein 4/98
Per Serving (excluding unknown items): trace Calories; trace Fat
(17.8% calories from fat); trace Protein; trace Carbohydrate; trace
Dietary Fiber; 0mg Cholesterol; 7591mg Sodium. Exchanges: 0 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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