Duroc loin with radish and horseradish mustard
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with lid/smoker with smoking chips/chunks
Ingredients
• 1 loin of Duroc pork, approx. 1 kg
• 3 tbsp Mediterranean spice mix (alternatively mix dried rosemary and thyme)
• 4 tablespoons olive oil
• 2-3 cloves of garlic
• coarse sea salt
• Pepper, freshly ground
For the horseradish mustard:
• 1 tsp juniper berries
• 100 g coarse mustard
• 350 g radish
• 50 g horseradish
• Juice of ½ lemon
• 1 handful of flat-leaf parsley
Practical accessories are available in our FIRE&FOOD shop!
Practical FIRE&FOOD accessories are available in our shop!
preparation
➊ Set the smoker (or grill with lid, prepared for indirect grilling) to about 130 °C.
➋ Mix the spice mixture with the olive oil in a bowl, season with salt and pepper. Rub the meat with it and leave to soak for about 30 minutes. Then put the rack of pork in the smoker and smoke it with the addition of smoking chips or chunks until it reaches a core temperature of 62 °C, then leave to simmer for another 5 minutes.
➌ For the horseradish mustard, peel the fresh horseradish and grate finely, pluck off the parsley leaves. Put the horseradish, lemon juice, parsley, spices and mustard in a blender and puree finely. Peel the radish and first cut lengthways into slices, then slice lengthways into strips using a vegetable peeler and place in cold water until serving.
➍ Cut the rack between the bones and season each slice with coarse sea salt and pepper, serve with the radish and horseradish mustard.
Recipe by Jörg Staron
Jörg Staron has developed from a hobby griller with a kettle grill to an enthusiastic barbecuer and now designs and builds his own smokers in series. They are always with him when he competes with other teams at KCBS competitions with his Star-OneSmoker BBQ competition team. And of course he also prepares the Duroc pork recipes for FIRE&FOOD on his own smoker. www.staronesmoker.de
Recipe from FIRE&FOOD issue 04/18
