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3/30/15

Smoked & BBQed Boneless Pork Loin with Herb Rub, Hash Browned Potatoes, & Fried Apples for Sunday Dinner. Old family recipies shared.

Lean moist slices of herbed and smoked pork loin.
Last week I hit a bonanza upon finding and buying a whole boneless pork loin for $1.60 something per pound! Saturday morning I cut two roasts and a portion sliced thinly for stir frying and froze two of the three.

Brine for loin roast.
Next I prepared a BRINE of 2 quarts water, 1/2 cup each of sugar and kosher salt, and 1 teaspoon of black peppercorns and heated until the salt and sugar fully melted.  After cooling completely I added the brine and the loin roast together in a gallon zip lock freezer bag and set in a glass dish in the refrigerator overnight.

Brian had agreed to fire up the smoker out of doors to smoke it a day ahead of serving.  I prefer always to do that and store in the refrigerator overnight before slicing when cold.  Then I sauce it and reheat for serving.

Herb mix for chicken or pork.
Ingredients for Her Rub for pork or chicken:

1 T. sage
1 T. rosemary
1 T. salt
4 cloves finely minced fresh garlic

Pat meat dry.
Wash and dry the meat or poultry and set aside.  Mix the rub ingredients and sprinkle over the entire surface of the meat.  Drizzle with olive oil.

Seasoned herb mix.
To smoke a 4 pound pork loin place in preheated smoker preheated to 225 degrees F. and slow cook approx. 8-9 hours until it tests dome with a meat thermometer.  Cool, wrap snugly, and refrigerate overnight.
Add sauce.

Slice in thin slices with a sharp knife.  Add your favorite sauce, cover and reheat in the oven for serving.

Home hash browns.
Home Hash Brown's:

Peel and dice fresh russet potatoes.  Cover with salted water and boil until tender.  Drain and set aside.  20 minutes or so before serving time heat 3-4 T. oil in a cast iron skillet.  Toss in the dry cooked potatoes.  Salt and pepper and pan fry until edges are brown and crisp.  These are an old fashioned hash browned potato as served by my Mother at home many tears ago.

Luscious fried apples.
Fried Apples:

6-8 cooking apples peeled and cored and thick sliced.  I like Gala or Johnathon apples for this.
1/4 C. bacon grease
1/2 C. brown sugar
1/2 t. salt
1 t. cinnamon
juice of 1 lemon

Juice the lemon into a large bowl and slice the apples into it.  Add water to cover.  This inhibits browning.  Drain and dry the apples.  Heat the bacon fat in the skillet and add the apples. sugar, salt, and cinnamon.  Cook over medium low heat until tender and serve warm.  These are very like the fried apples served by my Grandmother and my Mother and is a old family recipe.

Hot corn bread.
I also threw together a big pan of cornbread baked in a cast iron skillet and served with soft butter and honey to top off a golden dinner!

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