Another weekend and another first for me, a Pork Loin.
This one didn’t have any skin on, so no crackling but it was still gorgeous.
3kg of meat that I then butterflied open.
I made an Italian style paste using garlic, sage, rosemary, salt, pepper, fennel seeds, lemon juice and orange peel, blitzed together with some olive oil.
You can see in the picture of the meat and the paste that there were little pieces of the peel not completely blited down and it added to the taste once cooked, you could really taste the citrus flavours coming through.
I could have used slightly less oil to make the paste a bit thicker, note for next time.
I then sliced mozzarella cheese (I did ponder feta) and after cooking feel I could have used more.
I wanted to roll the loin, having never butterflied one before, I cut a bit too high but could still folder over.
The loin had a sprinkling of Angus & Oink Kelly”s Kitchen Kebab Rub all over and was then wrapped in Serano ham and tied to keep it all together.
With the smoker lit and up to temp, in the pork loin went and I was quite delighted that it took around 1 hour and 20mins to cook.
Once sliced, the meat was lovely, juicy and melt in your mouth. As I said earlier, the citrus flavours really came through but so did the fennel seed. I just wish I had used more mozzarella. It hadn’t escaped, just needed more.
I really liked this, it could be high on my list for doing more of again this year.
Next weekend is easter and that means Leg of Lamb.
