Roast pork with caramelized Brussels sprouts & pomegranate seeds
Ingredients
• 1 pork loin with bacon,
approx. 6 ½ kg
• Salt
• Pepper
• smoked paprika powder
• 1 bag of frozen Brussels sprouts
• Honey
• 1 sweet apple
• 1 pomegranate
preparation
Pat the meat dry and rub it all over with salt, pepper and smoked paprika powder. Set the grill to 180 °C. Wrap the pork loin first in baking paper and then in aluminum foil so that it is nice and tightly packed. Grill for 90 minutes, then measure the core temperature. As soon as the core temperature reaches 55 to 60 °C, take the meat off the grill and unpack it. Then grill for another 15 minutes for color and crust until the core temperature reaches 65 to 70 °C. Prepare a fire pit to
to be able to work with a Dutch oven. Put some water in the Dutch oven and bring to the boil. Then add the unthawed Brussels sprouts and cook for 12 to 15 minutes. Drain and sear on a preheated grill or fire plate. Finally, pour some honey over the Brussels sprouts and caramelize. At the same time, cut the apple into thin slices and grill on both sides.
To serve, cut the rack of pork and garnish with the apple slices, halve the pomegranate, remove the seeds and place over the Brussels sprouts.
Eddy Leven recommends: “Sirloin roast from a pig that was kept mainly on straw, was fed GMO-free feed, had twice as much space as legally required and was not lacking in opportunities for activity, and also comes from the region.”
FIRE&FOOD Issue 1-2020
