Pork loin
Ingredients
For 4 people
Pork loin
• 1 kg pork chops
• 70 g fir honey
• 10 g rosemary, chopped
• Abrasion of 1 untreated
Orange
• 2 g pink pepper
• 3 g Kampot pepper
• 15 g coarse sea salt
• Kitchen twine
For the cherry sauce:
• 100 g red onions
• 80 g smoked bacon
• 2 g chilli
• 40g butter
• 200 g cherries
(Morello cherries from the
Glass)
• 200 g cherry juice
• 150 g cream
• Salt pepper
Baden pretzel casserole
• 100 g fresh pretzels
• 30 g onions, finely diced
• 2 g garlic, finely diced
• 20g butter
• 50 g white wine
• 75 g whole milk
• 2 eggs
• Salt, pepper, nutmeg
• 10 g parsley, finely chopped
• 15 g butter for the
Ramekins
preparation
For the chops, remove the meat from the bone in one piece. Make a cross-shaped cut into the bone with a sharp knife. Make sure that you only cut into the fat layer. Rub the meat all over with the honey and then season with rosemary, orange zest, pepper and salt. Put the cut and seasoned meat back on the bone and tie it with kitchen string. Wrap in baking paper and leave to marinate in the fridge overnight.
Prepare the grill for indirect grilling at 140-160 °C. Place the rack of pork with the bones facing down on the grill and insert the core temperature probe. Close the grill lid and grill for 60-70 minutes at a core temperature of 56-58 °C. Cover or leave to rest in a warm place for about 10 minutes.
For the sauce, set the grill for direct grilling and heat a cast iron pan on it - alternatively use the side burner of the gas grill. Peel the onions and cut into wedges, cut the bacon into strips or cubes. Wash the chilli and cut it into fine rings including the seeds. Put the butter in the pan, let it foam, add the bacon and onion wedges and fry until you can smell the roasted flavours. Now add the chilli, cherries, cherry juice and cream, reduce until creamy and season with salt and pepper.
To serve, remove the kitchen string from the meat, take the meat off the bone and cut into even slices. Arrange on hot plates and add the cherry sauce and the side dish.
Baden pretzel casserole
Prepare the grill for indirect grilling at 140-160 C°. Grease the casserole dishes (here: 150 ml capacity). Cut the fresh pretzels into thin slices or small cubes, weigh the remaining ingredients and prepare.
Sweat the onions and garlic in butter in a pan until translucent, then deglaze with white wine and milk. Remove the pan from the heat, add the pretzels and parsley and mix, put the lid on and leave to rest for 10 minutes.
Beat the eggs until frothy, season generously with salt, pepper and nutmeg and add to the pretzel mixture. Mix everything thoroughly. Then pour the mixture into the casserole dishes.
Place the ramekins in the indirect grill zone and close the lid. Grill for about 25-30 minutes.
Gerhard's BBQ tip: At a grill temperature of 180-200 °C, the casserole gets a wonderful crust and soufflés more effectively; at a grill temperature of 140-160 °C, the recipe can easily be grilled alongside a meat dish.
FIRE&FOOD Issue 2-2018
