Recipe for Raging Bull: Roasted pork loin with homemade bbq sauce.
Ingredients
1 Pork loin, silverskin trimmed off but not the fat.
BBQ SAUCE
½ cup bacon diced
Apple diced
2 stalks of celery diced
2 carrots diced
1 large piece of ginger minced
2 pieces of chipotle pepper (if you can't get hold of chipotle a 80/20 mix of paprika and cayenne will do just fine)
2 cups orange juice
3 cups pineapple juice
3 cups tomato juice
1 cup apple juice
⅓ cup worcestershire sauce
1 cup cider vinegar
2/3 cups molasses
2 pc cinnamon
1 tablespoon coriander
soy sauce and salt to taste
A few hours before cooking fill a large container with water and disolve 1/4 cup of salt and 1/4 cup of sugar and submerge the meat. To those who don't know this process is called 'brining' and drastically improves the texture, flavour and juiciness of white meat such as pork and chicken.
It should remain covered and refrigerated during this time.
Season your pork loin with salt and pepper, heat a cast iron pan at high heat with enough neutral oil (canola, grapeseed or avocado do NOT use olive oil it will make the end product bitter) to cover the pan. Once the oil begins to give off a few whisps of smoke add your loin, fat side down and leave it for 2 minutes or until a golden brown is achieved on the fat side, brown all sides to seal in the juices.
Add to a pre heated 200 degree oven for 30-40 minutes, checking after 25 minutes.
For the bbq sauce.
Dice your bacon up and render it on high heat (fry until all the fat has melted out) reduce your heat to a medium and add your carrots, onions and celery to the pot and cook until the onions are translucent.
Add your diced apple and ginger and cook until the ginger is fragrant.
Add all the dry ingredients and cook for 1-2 minutes to remove any bitterness.
Add all your wet ingredients, reduce heat to medium low and simmer (not boil) for 30-40 minutes stirring occasionally.
When your bbq sauce is done it should have thickened slightly (it will thicken more as it cools don't worry) strain it before jarring or whatever you plan to do with it and discard the solids, they have given all they have to give.
Once your pork loin is done, remove and let it rest for at least 5 minutes before slicing and serving.
I highly recommend having this with grilled polenta and brocolini, steamed and tossed in a little olive oil, salt and pepper.
Enjoy.
Sorry, no pictures this time as this was a request and i don't have the required ingredients on hand.
This makes plenty of bbq sauce and it's INSANELY good for pulled pork and braising chicken.
Of course feel free to change this recipe however you like and be sure to report back with your findings :)
