Get ready to transform your ordinary dinner into an extraordinary culinary experience with this mouthwatering Applewood Smoked Loin of Pork with Chunky Applesauce! Imagine tender, perfectly smoked pork infused with rich, smoky applewood flavor, paired with a sweet and tangy homemade applesauce that will have your family and friends begging for seconds. This restaurant-quality dish is surprisingly simple to prepare and guaranteed to impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs loin of pork
- 1 tbsp applewood chips
- 2 apples, peeled and chopped
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tsp cinnamon
- Salt and pepper to taste
Instructions
- Prepare the pork loin by patting it dry with paper towels and generously seasoning with salt and pepper on all sides.
- Preheat your smoker or grill to 225°F (107°C), preparing it for indirect heat cooking. Soak the applewood chips in water for 30 minutes before use.
- Place the pork loin on the smoker rack, and add the soaked applewood chips to create a gentle smoke. Close the lid and maintain a consistent temperature.
- While the pork is smoking, prepare the chunky applesauce. In a medium saucepan, combine chopped apples, brown sugar, apple cider vinegar, and cinnamon.
- Cook the applesauce mixture over medium heat, stirring occasionally, until apples are tender and the sauce begins to thicken, approximately 15-20 minutes.
- Smoke the pork loin until it reaches an internal temperature of 145°F (63°C), which typically takes about 2 hours. Use a meat thermometer to check doneness.
- Remove the pork from the smoker and let it rest for 10-15 minutes to allow juices to redistribute.
- Slice the pork loin against the grain into 1/2-inch thick pieces and serve with the warm chunky applesauce on the side.
Tips
- Always pat the pork loin dry before seasoning to ensure a perfect crust and better smoke absorption.
- Soak your applewood chips for at least 30 minutes to prevent them from burning too quickly and to create a consistent, gentle smoke.
- Use a reliable meat thermometer to check the internal temperature - 145°F is the sweet spot for juicy, perfectly cooked pork.
- Let the meat rest after smoking to allow the juices to redistribute, ensuring each slice is moist and flavorful.
- If you don't have a smoker, you can achieve similar results using a grill with indirect heat and wood chips in a smoker box.
- The chunky applesauce can be made ahead of time and gently reheated when serving, making meal preparation easier.
- For extra flavor, consider brining the pork loin for a few hours before smoking to enhance moisture and taste.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 110mg
