Recipe Details

A smoked pork loin marinated with bourbon, apples and warm spices.

Prep

  1. In a blender combine Worcestershire, apples, cider, brown sugar, and bourbon. Blend until smooth. Divide in two equal portions.
  2. Poke small holes in pork loin and place in hotel pan. Cover with 1 half of prepared liquid. Marinate for 1- 2 hours.
  3. Place liquid in a sauce pot over high heat. Add cinnamon stick and bring to a boil. Reduce heat and simmer until thickened. Hold refrigerated, reheat for service.
  4. Set a smoker to 225°F. Remove pork loin from marinade and smoke to an internal temperature of 130°F. Cool completely and cut into 6 oz steaks. Hold refrigerated for service.

Service

  1. Set grill to medium high. For each serving, season 1 portion of smoked pork loin with 1 teaspoon of brown sugar bourbon seasoning.
  2. Grill until pork reaches an internal temperature of 145°F. Remove from grill.
  3. Plate as desired. Drizzle with 1/4 cup of warm reduced marinade. Serve with suggested accompaniments in chef tips.

CHEF’s TIP!

Pair this entrée with these Braised Red Cabbage and Spätzle recipes for a traditional German inspired dish.