Fennel-Garlic Smoked Pork With Fennel Gremolata And Grape Mostarda
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Kosher Salt1 cup
Sugar1 cup
Fennel Seed (toasted)1 small
Thyme (bunch fresh sprigs)1 small
Fennel (bulb, plus fronds)2 tbsps
Canola Oil1 cup
Balsamic Vinegar1 cup
Honey1 cup
Red Wine Vinegar1 tbsp
Yellow Mustard Seed1 sprig
Rosemary (fresh)1 tbsp
Grain Mustard (whole)2 tsps
Orange Zest (finely grated)Directions:
1
Special equipment: hardwood charcoal; 4 cups applewood or mesquite wood chips, soaked in cold water for 1 hour For the brine: Bring 8 cups water to a boil in a large saucepan
2
Add the salt and sugar and cook until dissolved
3
Add the fennel seeds, garlic, thyme and fennel fronds and remove from the heat
4
Let cool completely (or reduce the amount of water in the brine by 2 cups and add 4 cups ice cubes to cool down immediately)
5
Transfer the brine to a plastic container, add the pork, cover and refrigerate for at least 1 hour and up to 4 hours
6
For the smoked pork: Remove the pork from the brine, rinse well with cold water and pat dry
7
Put on a rack set over a baking sheet and refrigerate (to allow a crust, or skin, to form on the outside) for at least 1 hour and up to 8 hours
8
Remove the grill grate and ceramic plate from the cooker
9
Add the hot hardwood charcoal and scatter the soaked wood chips over the top
10
Put on the ceramic plate and the grill rack, close the cover, bring the temperature to between 300 and 325 degrees F and allow to smoke for 10 minutes
11
Brush the entire loin with oil and sprinkle with pepper
12
Place on the rack, close the cover and smoke until an instant-read thermometer inserted into the center registers 140 degrees F, 1 to 1 hour 30 minutes
13
While the pork smokes, combine the balsamic vinegar and honey
14
Start brushing it on the pork about 30 minutes before it is done
15
When done, remove, loosely tent and let rest 10 minutes before slicing
16
For the fennel gremolata: Cut the fennel into small dice and coarsely chop the fronds; put in a bowl
17
Add the zest and juice and drizzle with a little olive oil; mix to combine
18
Let sit at room temperature
19
Spoon the Grape Mostarda onto a platter, top with the pork and spoon the gremolata over the pork
20
Heat the canola oil in a large saucepan over high heat
21
Add the grapes, shallots, sugar, vinegar, mustard seeds, rosemary and 1/2 cup cold water
22
Bring to a simmer and cook until the grapes soften slightly and the mixture thickens, about 20 minutes
23
Remove from the heat
24
Stir in the mustard and orange zest
25
Transfer to a bowl and let come to room temperature
26
Remove the rosemary sprig
27
Serve at room temperature