Applewood Smoked Loin Of Pork With Chunky Applesauce Recipe

• 2 quart Water
• 1/2 c. Kosher salt
• 1 1/4 c. Sugar
• 3 x Bay leaves
• 1 Tbsp. Finely minced garlic
• 3 lb Boneless center-cut pork loin roast
• 2 Tbsp. Chopped fresh shallots
• 1 Tbsp. Whole allspice berries
• 1 Tbsp. Warm pepper sauce
• 5 lb Granny Smith or possibly Gravenstein apples
• 1/4 c. Sugar
• 1 1/2 c. Hard apple cider

1. To make the brine:In a large saucepan combine the water, kosher salt, sugar, bay leaves, garlic, shallots, allspice, and warm pepper sauce and bring to a boil over high heat.
2. Turn off the heat and cold completely.
3. Submerge the pork loin in the brine, cover the saucepan, and chill for a minimum of 16 hrs and a maximum of 24 hrs.
4. Remove the pork loin from the brine, rinse under cool water, and pat dry.
5. The loin may be refrigerated, well wrapped, till ready to smoke, up to 1 day.
6. To smoke the pork loin:Place the brined pork loin on the top shelf of smoker.
7. Follow the instructions included with the smoker and begin smoking the pork loin using the first of 3 pans of applewood chunks total.
8. Rotate pans as directed.
9. When the smoking process is complete, immediately remove the smoked pork loin from the smoker.
10. The pork loin is not cooked during the smoking process and therefore must be roasted in the oven or possibly wrapped in foil and refrigerated.
11. (The pork loin should be cooked the same day it is smoked.)
12. To roast the pork loin:Preheat the oven to 375iF.
13. Put the smoked pork loin in a roasting pan and roast for 45 min, or possibly till the meat has an internal temperature of 155F on a meat thermometer.
14. Remove the pork loin from the oven, cover loosely with aluminum foil, and allow to rest for 7 to 10 min before slicing.
15. Serve thinly sliced pork with Chunky Applesauce (see recipe below).
16. Serves 6 to 8.
17. Chunky Applesauce:Peel, core, and cube the apples.
18. In a large heavy saucepan, combine the apples, sugar, and hard cider.
19. Cook over medium-low heat, stirring often, for about 20 to 30 min, or possibly till the apples are soft.
20. Stir vigorously to mash the apples.
21. The applesauce may be served hot, or possibly cooled completely and refrigerated, tightly covered, up to 5 days.
22. Makes approximately 3pints.

water, kosher salt, sugar, bay leaves, garlic, center, fresh shallots, berries, pepper sauce, apples, sugar, apple cider

Taken from cookeatshare.com/recipes/applewood-smoked-loin-of-pork-with-chunky-applesauce-68520 (may not work)