Paprika and honey glazed pork loin with apple and radish salad
Total Time
2 hours
Rating
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Ingredients
- 1 4-bone pork rack, weighing approx. 1.5kg
- 1 tsp smoked paprika
- 1/2 red chilli
- 2 sprigs of thyme
- Maldon salt
- 1/2 lemon, juiced
- 50ml of vegetable oil
- 60g of honey
- 35g of golden syrup
- 30ml of fish sauce
- 1/2 tsp smoked paprika
- 1/2 garlic clove, finely grated
- 25g of vegetable oil
- 2 Granny Smith apples
- 50g of breakfast radishes
- 1 handful of salad leaves
- 30g of baby spinach leaves
- 1 lemon, juiced
- 1 tsp wholegrain mustard
- olive oil
- 5g of chives
- Maldon salt
- 20g of herring roe
- 5g of chives, finely chopped
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Preparation
Step 1
Begin by marinating the pork. Blend the ingredients together to make a smooth paste. Cover the bone tips with tin foil if they're exposed, then cover the pork with the marinade and leave to marinate for at least an hour, but preferably overnight
Step 2
Preheat the Weber® barbecue to a medium-high heat (200ºC). Wipe off any excess marinade from the pork, then place on the barbecue directly over the heat and cook until you get a nice dark caramelisation all over the meat (around 15 minutes)
Step 3
Once it is browned all over, lower the temperature of the barbecue to 150ºC. Insert the thermometer into the centre of the pork and place it away from the heat to cook indirectly. Cook with the lid closed until the internal temperature reaches 60ºC – this will take between 1 hour 20 minutes and 1 hour 40 minutes
Step 4
In the meantime, make the glaze by whisking all the ingredients (apart from the oil) together. Once well combined, slowly drizzle the oil in whilst whisking to slightly emulsify the glaze
Step 5
Once the meat reaches 60ºC, start to brush the meat with the glaze every few minutes while turning pork, slowly caramelising all over until the temperature hits 63ºC. Leave to rest whilst you make the salad
Step 6
Cut the apples into wedges and remove the cores. Place onto the grill for 4 minutes each side until starting to caramelise and bar marks appear
Step 7
Make a quick dressing by whisking together the olive oil, lemon juice and mustard then taste and season with salt
Step 8
Toss the salad leaves in some of the dressing and place in a bowl with the apple wedges, radishes and chopped chives on top
Step 9
Pour any juices from the rested pork into the leftover glaze then stir in the herring roe and chopped chives
Step 10
Carve the pork into slices and serve with the sauce and salad
Step 11
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