092/18 – Pork Loin with Pickled Apples:
I cooked this recently, why did I cook it again so soon? Well, the last cook was a test run as we had friends coming round for lunch. Plus, the last cook was so tasty it was good to cook it again! Time for Pork Loin with Pickled Apples #3.
At the time of writing Fire&Smoke is available for £7 at Amazon.
This was the previous cook:
And the first time I cooked it:
The Meat:
A big 3.2kg Pork Loin from Olly at Rogers and Son – £32.03. Lovely bit of meat, great quality.
The Prep:
Skin and fat removed then the rub was made from Sea Salt, Black Pepper, Dark Brown Soft Sugar, Paprika and Onion Granules then applied to the meat. Glorious colour!
The Cook:
The Kamado Joe Big Joe was used again as it was a big slab of meat and I wanted to fit potatoes in again. No room for carrots this time as the pork was so big so they went in the oven! With a firebox filled with Oxford Charcoal Oak Lumpwood I lit it and left it to warm up, once the KJ was at 200c in the dome I placed the pork in and dropped two apple chunks in from Smokewood Shack. I was using the Meater probe again and set it to alert at 60c.
When the meater said there was 20 minutes to go (40 minutes in) I put the potatoes in. 
The meat was looking good.
Another 20 minutes in the Meater was alerting at 60c. Time to double check with the Thermapen. Spot on! (That is the Thermapen v4, review coming later!)
Time to Rest:
Oh my, it really was looking fantastic. Some of the rub looked a bit dry in parts but I was confident that wrapping it in foil to rest would build up some moisture and soften those parts.
Time to Slice:
Rested for 20 minutes then sliced. I used my Blenheim Forge Gyuto for this as the blade was about the same length as the pork! Razor sharp, it was easy to slice thinly by hand. The amount of juice coming off the pork was incredible, the meat looked very tender.
Slightly different angle.
SUMMARY:
Crikey, this was even better than last time! It was an easy dish to prep and an easy meal to cook. Exactly the same as last time, pork loin with pickled apples, roasted potatoes, cumin roasted carrots and some peas. Very relaxed cook on the KJ, time to chat to my pal whilst cooking and drink some beer but the food went down really well, especially with all the kids which is a result! For a Sunday roast or for entertaining, this is a great dish to cook. Special shout out to Olly and Rogers and Son, the pork was stunning. Very tasty, really juicy and very tender. Bargain at under £10 per kg.
| 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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