Smoked Pork Loin with Fiery Sweet Red Pepper Sauce

By Jan_C

Hint: The meat is brined overnight, and the sauce should stand overnight. So prepare the sauce when you brine the meat.
This recipe is from "Dadgum That's Good".

Ingredients

• STUFFING:
• 1 (3-4 lb.0 pork loin (cut jelly-roll style)
• 2 C. water
• 1/2 C. kosher salt
• 1/2 C. brown sugar
• 5 cloves garlic, crushed
• 1 T. whle peppercorns
• 4 1/2 C. apple cider
• 2 1/2 C. red grape juice
• 1 lb. ground pork
• 1/4 C. extra virgin olve oil
• 1 medium onion
• 1 T. sage, chopped
• 2 T. fennel seeds
• 2 T. rosemary
• 1 T. dried basil
• 1 T. dried thyme
• 1/2 tsp. salt
• 2 T. black pepper
• 5 cloves garlic, minced
• 1/4 C. pie nuts, toasted and ground (optional)
• 2 eggs, beaten
• FIERY SWEET RED PEPPER SAUCE:
• 1 12-oz. jar roasted red peppers, cut into strips
• 1 C. sugar
• 2 T. crushed red pepper flakes
• 2 cloves garlic, crushed

Preparation

Step 1

PORCHETTA:
1. Place loin on cutting board running lengthwise away from you. Using a boning knife (a chef's knife will do, but a boning knife is bit easier), hold the knife at a 45-degree angle and cut a 3/4-inch deep flap, lengthwise, starting at the top of the loin. Fold the flap you just cut back and continue to make additional cuts of the same depth and length, unrollng the loin as you go. You should up with a flat piece of meat that is a uniform 3/4 to 1 inch thick.

2. In a medium saucepan, bring water to boil. Add salt, sugar, garlic, and peppercorns, stirring continuously until eveything is dissolved. Remove from heat and add apple cider. Set aside to cool. After brine is cool, add grape juice.

3. Combine brine and loin in a resealable plastic storage bag. Place bag into a baking dish and refrigerate overnight.

STUFFING:

1. Load the wood tray with one small handful of wood chips and preheat smoker to 225 degrees.

2. Remove loin from brine and place flat on a cutting board. Lightly salt and pepper and set side.

3. In a large skillet, heat olive oil; add the onion and cook until translucent. Add ground pork, sage, fennel seeds, rosemary, basil, thyme, salt, pepper garlic, and pine nuts. Cook untl mixture is lightly browned, then remove from heat and set aside to cool. Once cooled, add beaten eggs and mix well.

4. Spread the mixture over the pork loin, leaving 1/2 inch edge clean on all sides. Roll the meat like a jelly roll. Tie with butcher's twine and place in the middle rack of the smoker. Smoke at 225 degrees, adding additional wood each hour, until internal temperature reaches 160 degrees, approximately 2 hours. Remove and allow to rest for 10 to 20 minutes before serving.

FIERY ROASTED RED PEPPERS (Optional)

1. In a medium-sized mixing bowl, combine peppers, sugar, pepper flakes, and garlic. Cover and let stand overnight at room temperature before serving.