| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Gma4 |
1 |
servings |
INGREDIENTS
| 2 |
qt |
Water |
| 1/2 |
c |
Kosher salt |
| 1 1/4 |
c |
Sugar |
| 3 |
|
Bay leaves |
| 1 |
tb |
Finely chopped garlic |
| 3 |
lb |
Boneless center-cut pork loin roast |
| 2 |
tb |
Minced fresh shallots |
| 1 |
tb |
Whole allspice berries |
| 1 |
tb |
Hot pepper sauce |
| 5 |
lb |
Granny Smith or Gravenstein apples |
| 1/4 |
c |
Sugar |
| 1 1/2 |
c |
Hard apple cider |
INSTRUCTIONS
BRINE
CHUNKY APPLESAUCE
To make the brine:
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. 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:
Place the brined pork loin on the top shelf of smoker. Follow the
instructions included with the smoker and begin smoking the pork loin
using the first of 3 pans of applewood chunks total. Rotate pans as
directed. 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:
Preheat the oven to 375iF. Put the smoked pork loin in a roasting pan
and roast for 45 minutes, or until the meat has an internal
temperature of 155oF 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 Chunky
Applesauce (see recipe below). Serves 6 to 8.
Chunky Applesauce:
Peel, core, and cube the apples. In a large heavy saucepan, combine
the apples, sugar, and hard cider. Cook over medium-low heat,
stirring often, for about 20 to 30 minutes, or until the apples are
soft.
Stir vigorously to mash the apples.
The applesauce may be served warm, or cooled completely and
refrigerated, tightly covered, up to 5 days. Makes approximately 3
pints.
Recipes from The Shaker Kitchen: Over 100 Recipes From Canterbury
Shaker Village (Clarkson N. Potter, copyright 1994 by Jeffrey Paige).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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