081/18 – Pork Loin with Pickled Apples:
I was looking back at some of my previous cooks when I spotted Pork Loin with Pickled Apples from Fire & Smoke by Rich Harris. I remember really enjoying the dish so decided to cook it again.
At the time of writing Fire&Smoke is available for £7 at Amazon.
You can see all the dishes I have cooked from this book so far by clicking the picture below:
The Meat:
The last bit of pork from the Butchery Course I did at Peelham Farm. 2kg Pork Loin, cut by my own fair hands!
The Prep:
There was a fair bit of fat on the pork which I trimmed off with a sharp knife. The fat was put to one side for any future Flambadou adventures!
Next up I made the Rub: Sea Salt, Black Pepper, Dark Brown Soft Sugar, Paprika and Onion Granules. Brown Sugar tends to clump a bit so I whacked it all in a spice grinder to get it nice and fine then rubbed it into the meat.
I left it a while as I lit the grill and the rub soaked into the meat. Kamado Joe Big Joe was selected for this cook and I fired up some Oxford Charcoal Oak.
I prepared the pickled apples. Sugar, Cider Vinegar, Water and Salt boiled then simmered in a pan and left to cool. Apples were cored, halved and thinly sliced then added to the cooled mixture and left in the fridge for an hour.
The Cook:
The KJ was set up with heat deflectors on both sides so I placed the Pork on the near side, added some Apple chunks from Smokewood Shack and shut the lid. Temperature was about 200c.
The meater probe was in the pork and set to alert at 60c. After an hour the pork was ready.
Time to Rest:
The Pork was double wrapped in foil and left to rest for 20 minutes.
With about 10 minutes of the cook left I had put some potatoes in to roast. Simply par-boiled then covered in oil.
Time to Slice:
First slice off, very juicy! Sneaky taste, it was glorious!
Easy to slice and so juicy!
Time to Eat:
Pork Loin with Pickled Apples, Roast Potatoes and Peas. Nice Sunday Lunch sat in the sun!
SUMMARY:
I remembered really enjoying this dish the first time I cooked it and if anything this time was even better. Quite an easy dish to prepare and cook but the end results are cracking. The Pork from Peelham Farm was great quality, very tender, really juicy and a lovely porky taste. The Potatoes were good, nice and crisp with a touch of apple smoke.
Highly recommend this dish, a great one for Sunday Lunch.
| Cook Difficulty: | 2/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Indirect |
| Charcoal: | Oxford Charcoal Oak |
| Smoking Wood: | Smokewood Shack Apple |
| Cook temperature: | 200c |
| Cook time: | 1 hour then 20 minutes rest |
| Internal temperature: | 65c ish |
| Notes: | 1: No major changes for this one. |
THE BOOK:
If you like the look of this recipe you can buy the book for £7 at Amazon.
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