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Mulled Cider Cured Pork Loin

Ingredients

1 boneless pork loin, trimmed of all excess fat
3 cups of apple cider
½ cup kosher salt
5 cinnamon sticks
5 star anise
4 tbsp. molasses
6 cardamom pods crushed
1 tsp. peppercorns crushed
6 strips of bacon
 
Honey Mustard:
1 cup Dijon mustard
¾ cup honey
¼ cup whole grain mustard
2 Tablespoons horseradish, prepared
1 clove garlic, minced
1 teaspoon orange zest, minced

Instructions

For the mop:
Place the pork loin in a pan deep enough to fit.
 
In a sauce pan, combine the cider, salt, cinnamon, anise, molasses, caradamon and peppercorns. Bring to a simmer and let cook for 10 minutes. Chill it in an ice bath until well chilled.
 
Pour all of the mixture over the pork, make sure it covers it and refrigerate for 6-8 hours. When finished curing, remove the pork from the brine, and pat dry. Wrap the bacon around the loin slightly overlapping until it’s covered well.
 
Preheat the Cookshack smoker to a temperature of 275°F. Place the loin on the rack and add your wood of choice. Add a few cinnamon sticks if desired to enhance the flavor of the pork loin. Let smoke for about 2 hours or until the loin reaches an internal temperature of 145°F internally.
 
Remove the pork loin and quickly wrap in plastic wrap. Let cool in the refrigerator. When fully chilled, remove the plastic wrap and slice into ¼”slices. Serve with honey mustard.
 
Honey Mustard:
Place all of the ingredients in a bowl and whisk to blend. Mekes 2 cups
 
Cover and let sit in the refrigerator for 2 hours. Serve with the smoked pork loin.
 
Frank Terranova is the host of Cooking with Class®, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, R.I. When not in front of the camera, Terranova is an associate instructor in the College of Culinary Arts at Johnson & Wales University’s Providence Campus. He is a seafood, grilling, and smoking expert. Among his many other accomplishments he has co-authored a cookbook, New Paradigm Cooking. For many years he has been an important part of Cookshack's exhibit at the annual National Restaurant Association Restaurant Hotel-Motel Show, held every May in Chicago