Spiced And Smoked Pork Loin Food

SPICED AND SMOKED PORK LOIN RECIPE

Steps:

• Rinse the pork loin in cool water and pat dry with paper towels to remove all moisture. Trim any silver skin and excess fat. Do leave a 1/4″ of fat cap on for moisture and flavor. Place the loin on a sheet pan.
• Combine the spices and herbs with the oil in a small bowl. Rub this mixture all over the loin and allow it to rest for at room temperature for up to 60 minutes. This is a good time to make your slaw so it too can rest.
• Preheat your electric smoker to 225˚F.
• Place 50% apple juice and 50% water in the bowl at the base of your smoker. Add the wood chips to the side tray.
• Place the pork loin on the middle rack inside the smoker, fat side up, and insert the probe thermometer. Close the door and set the timer for 3 hours. You are looking for an internal temperature of 155˚F. Begin checking the meat at 2 hours.
• Check the smoke every 45 minutes and add wood chips if you don't see any smoke. Add water and apple juice as needed.
• When the pork is smoked to the correct temperature, remove it to a cutting board and tent with aluminum foil. Allow the meat to rest for at least 20 minutes before slicing to serve. Slice thinly for sandwiches and slice into 1/2" thick pieces for an entrée portion. Enjoy with slaw and maybe some roasted potatoes.

SPICY PORK LOIN

Steps:

• In small bowl combine seasonings. Rub over pork. Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 425 degrees. Unwrap pork; place on rack in a roasting pan and place in oven; immediately reduce oven to 325 degrees.
• Roast 2 hours and 15 minutes or until meat thermometer reaches 155 to 160 degees. Let stand 10 minutes (can be held at room temperature 1 hour).

MOROCCAN-SPICED PORK ROAST

Steps:

• Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
• Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
• Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
• Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
• Place the pork into the prepared roasting pan and surround with vegetable mixture.
• Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
• Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
• Combine yogurt, mint, and garlic in a small bowl for sauce.
• Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.