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Recipe Name: Applewood Smoked Loin Of Pork With Chunky Applesauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Quart(s) Water
1/2 Cup(s) Kosher salt
1 1/4 Cup(s) Sugar
3 Bay leaves
1 Tablespoon(s) Finely chopped garlic
3 Pound(s) Boneless center-cut pork
loin roast
2 Tablespoon(s) Minced fresh shallots
1 Tablespoon(s) Whole allspice berries
1 Tablespoon(s) Hot pepper sauce
5 Pound(s) Granny Smith or Gravenstein
1 1/2 Cup(s) Hard apple cider
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.

Nutrition (calculated from recipe ingredients)
Calories: 6798
Calories From Fat: 4695
Total Fat: 520.4g
Cholesterol: 864.3mg
Sodium: 17773.1mg
Potassium: 3044.3mg
Carbohydrates: 362.2g
Fiber: 7.6g
Sugar: 329.9g
Protein: 167.2g

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