| Ingredients | Weight | Measure | | Pork loin, boneless | 4-5 lbs. | | | Coarse salt | | 1/2 cup | | Water | | 3 cups | | Apple juice | | 1/2 cup | | Cider vinegar | | 1 cup | | Honey | | 3 Tbsp | | Calvados | | 2 Tbsp | | Sun-dried tomato focaccia | | 24 wedges | | Apple and Fennel Cole Slaw | | | | Apple and Fennel Cole Slaw | | | | Granny Smith apples, shredded | | 6 | | Fennel, blanched | | 2 heads | | Olive oil | | 1/3 cup | | Seasoned rice vinegar | | 1 Tbsp | | Fresh Basil, chopped | | 4 tsp | | Lemon juice | | 2 tsp | | Dijon-style mustard | | 1 Tbsp | | Salt and pepper | | To taste | | Method of preparation | | Brine pork loin in water and salt, refrigerated, for one day. Discard brine. Marinate loin in apple juice, vinegar, honey and Calvados for one day, refrigerated. Discard marinade and smoke loin with dried applewood chips for 45 minutes. Remove pork loin from smoker and roast in 350 degrees F. oven until internal temperature is 155 degrees F.. Let cool, then slice paper thin. | | Apple and Fennel Cole Slaw | | Combine apples and fennel; dress with remaining ingredients and let stand for 30 minutes. Season to taste with salt and pepper. | | To Serve | | Place sliced pork loin on the focaccia that has been spread with a roasted pepper mayonnaise. Serve with Apple and Fennel Cole Slaw. |
|
