Apple wood smoked Pork Loin Sandwich with Pickled
red onion, Chipotle Mayo & Gouda
Chef Big John Caudill
Pork Loin:
2
lbs. Apple wood chips (available in the bbq section of many dept.
stores like Fred Meyer.)
12 oz. Windy Point Cabernet Franc
4-6 lbs.
Pork Loin
2 TBS steak seasoning
1/4 cup sugar
Soak apple wood in
the Windy Point Cabernet Franc for a minimum of two hours. 30
minutes prior to cooking, remove pork from refigerator. Drain
apple wood and reserve wine. Turn all grill burners to high
and preheat grill for 5 minutes. Season pork with steak seasoning.
Place smoking tray with hydrated chips on one side of the grill and
let burn for 5 minutes. Place pork on opposite side of grill
and sear each side 1-2 minutes until distinct grill marks appear.
Once pork has been seared on all sides, turn off burners on that side
of the grill only to allow for slow, smoke roasted meat. If
you have a meat thermometer with the long probe and digital read out,
insert it in the middle of the roast now and set the temperature to
155 F. Let the chips burn on high for another 15 minutes, always
rely on the meat temperature. Bring the reserved wine to a boil
with the sugar in a small sauce pan and reduce until it has a syrupy
consistency. Periodically baste the pork loin with the wine
reduction, creating a beautiful mahogany crust. This may take
up to 2 hours depending on the heat of your grill. The combination
of the wine soaked wood and the wine glaze impart a sweet and smoky
character to the meat which works well with this sanwich. While
the roast is cooking......
Pickled red onion:
2 large red onion,
thin sliced into 3/4" sticks
1 small Jalapeno pepper, seeded and finely
diced
2 cups apple cider vinegar
1/4 cup sugar
2 TBS oregano
1 tsp kosher
salt and black pepper
Bring apple cider vinegar up to a
boil, remove from heat and stir in sugar, oregano,k salt and pepper.
Place red onion and jalapeno in a clean, sealable jar and cover with
cier mixture. Let cool and seal. These onions are best
if done 24 hours ahead and last for weeks in the refigerator.
Chipotle Mayo:
1 can Chipotle peppers in adobo sauce
1/2
cup mayo
1/4 tsp kosher salt
1/4 tsp sugar
1/2 tsp lemon juice
Open
the chipotle's and spoon out 2 TBS of the liquid and mix with remaining
ingredeients until fully incorporated. Chill for service.
1
loaf crusty bread, ciabatta, focaccia or your favorite
8 oz. Gouda
cheese, smoked
Once the roast has reached the proper temperature,
remove from grill and cover loosely with foil while prepping the remaining
ingredients. Toast the bread until lightly browned. Layer
each side of bread with Gouda cheese and let melt slightly.
Smear mayo over each side, add a thin layer of pickled red onion (w/o
juice) on one side and top with thin slices of the pork roast.
Put bread slices together and toast in oven for another 4-5 minutes.
Enjoy
this dish with your favorite green or pasta salad and a bottle of
Windy Point Cabernet Franc!
