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Royal barbecued pork loin
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Total Time:
1 hour 25 minutes
Pork with a perfect balance of smoky, sweet, sour, and spicy flavors, with tender and juicy meat inside for a delicious contrast.
Ingredients:
  • 1 heaped teaspoon fennel seeds
  • 1 heaped teaspoon allspice berries
  • 1 heaped teaspoon coriander seeds
  • 1 heaped teaspoon ground nutmeg
  • 1 heaped teaspoon smoked paprika
  • 1 heaped teaspoon mustard powder
  • olive oil
  • 2 kg higher-welfare skinless boneless pork loin
  • 240 ml ketchup
  • 40 ml brown sauce
  • 1 tesapoon Tabasco sauce
  • 6 tablespoons apple cider vinegar
  • 6 tablespoons fresh apple juice
  • 2 tesapoons English mustard
  • 3 tablespoons runny honey
  • 2 handfuls of fresh mint, flat-leaf parsley, fennel tops or dill
  • a few sprigs of green or purple basil
  • 200 g beetroot
  • 200 g red cabbage
  • 2 fresh red chillies optional
  • 4 Granny Smith apples
  • 75 ml extra virgin olive oil
  • 1 juice lemon
Instructions:
  • Create the rub by blending spices with sea salt, black pepper, and 2 tablespoons of olive oil. Remove pork fat, coat the pork with the spice mix, and marinate for 1 hour. Heat the barbecue with high coals on one side and low on the other. Grill the pork for 5 to 10 minutes until charred, then move it to the cooler side, cover with foil, and cook for 45 to 60 minutes, turning every 5 to 10 minutes until cooked through. For the sauce, mix all ingredients, adjust the taste, and briefly heat it. Make the salad by slicing herbs, beetroot, cabbage, apples, and chillies. Toss everything with lemon juice, olive oil, and pepper. Coat the pork with half the sauce and cook until sizzling. Serve with the remaining sauce and salad on the side.

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