What's for Dinner?
Okay, this one is a bit of a longer post than usual because there were a lot of components to this dinner. On Sunday, I made a smoked pork loin with a homemade honey orange glaze and unfried pickle chips.
- Applewood Smoked Sea Salt
- Celery Salt
- Ground Pepper
- Chop Seasoning
- Weber Roasted Garlic and Herb spice
Make sure to coat both sides of the meat with the rub and place in a ziplock bag for 2 hours.
Put it on the grill/smoker. I use charcoal and maple wood chips to smoke the meat. Keep the temperature between 200-250 degrees. For the two pieces in the picture, it took 5 hours to smoke to medium-medium rare.
Now the Honey Orange Glaze:
(Sorry I don't usually measure when I cook)
- Squeeze 2-3 large oranges
- Minced garlic
- Ground mustard
- Worcestershire sauce
- Honey
- and brown sugar
- Mix well and alter the ingredients to taste.
Once the pork is done, let it sit on the side and brush the glaze on the meat every ten minutes. Make sure you get all sides of the pork. This will not only add flavor to the meat, but it will also keep it moist and juicy when you slice it later.
Now the second part of the dish, the unfried pickle chips:
Start out by scooping out your pickle chips and laying them out in a paper towel and plate. This will help to dry them out. Do not try to make this unless you have dried out the juices from the pickles or else the mixtures do not stick.
In a small bowl, combine:
- 1/2 cup of all-purpose flour
- 2 eggs
- Salt
- Pepper
- garlic powder
You will dip the pickle chips in this mixture first.
In a second bowl combine:
- 1 cup of breadcrumbs
- 1/2 cup of parmesan cheese
After you dip the pickle chips in the first mixture, you will coat them in the second.
Place on a cooking sheeting or tray
Put them in the oven: 350 degrees for 5-6 minutes.
Turn each one over and put back in the oven for another 5-6 minutes.
Comments
Post a Comment