James and Sam eat 12kg of pure pork loin – searching for the ultimate balance of meat, fat and bone. This much misunderstood cut of pork is often used for chops, but with a little love and attention can be turned in to a showstopping meat feast.
Inspired by Peameal Bacon by Epicurious.
- 2kg boneless pork loin from the rear end of the loin
- 3 litres cold water
- 300ml maple syrup plus a few tablespoons for serving
- 150g kosher salt
- 2 tbsp Prague powder #1 cure
- 10 black peppercorns
- 1 tbsp black mustard seeds
- 1 bay leaf
- 340g dried yellow peas (split pea lentils), crushed to 1mm pieces in a food processor
- To make the brine, take a large plastic container and mix together all of the ingredients except the pork and the dried yellow peas.
- Using a meat syringe, inject the brine in to the pork all over at 1 inch intervals.
- Submerge the pork in the plastic container with the rest of the brine. Use weights to ensure it is completely covered in the liquid. Cover and place in the refrigerator for four days.
- Remove the pork from the brine and roll in the dried yellow peas. Place back in the fridge and leave uncovered overnight to allow the peas to fuse to the meat.
- Slice thickly and fry in a skillet with a little oil over a medium-high heat until browned on both sides – about 5 minutes.
- About a minute before the end, add a few tablespoons of maple syrup in to the pan so it bubbles around the edges of the bacon and caramelises the peameal. Serve in a soft white bun with even more maple syrup, and possibly a fried egg.
Apricot & Sage Glazed BBQ Pork Loin
Inspired by Grilled Rack of Pork With Apricot Herb Glaze by Vindulge.com
- 2kg bone-in pork loin
- 2 tbsp olive oil
- 4 tbsp dry rub (we used Memphis Dust)
- 1 tbsp butter
- 1 small onion
- 250g dried apricots, finely chopped
- 2 tbsp finely chopped fresh sage
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- Set up your BBQ for two-zone indirect cooking, with the coals/logs at one side of the grill.
- Score the fat on the pork loin, taking care not to cut through to the the meat. Cover with the olive oil then liberally coat in the dry rub.
- Put the pork loin bone side down over the fire side of the grill for 4 minutes. Flip the it over so fat side is down and sear another 2 – 4 minutes. Keep an eye out for flare ups. Move the loin over to the indirect heat side, close the BBQ lid and cooking for a further 25 minutes.
- Flip the loin over (still on indirect side) and cook for an additional 30 – 45 minutes or until the internal temperature of the rack is 63c. Remove the loin from the grill and allow to rest.
- To make the glaze, melt the butter in a pan and saute the onion until translucent (about 5 minutes). Add the rest of the ingredients and simmer for 10 – 15 minutes until smooth and thickened.
- Slice the pork loin thickly. Drizzle over the sauce. Serve with baked potatoes and a zingy salad.