Franconian-style Smoked Pork Loin

Ingredients

In the original Bosnian dish, Kaštradina, the meat used is typically lamb or beef. However, in this adapted Franconian version, we are using pork loin as the main ingredient. Additionally, the cooking technique has been modified to incorporate the traditional Franconian method of slow-smoking the meat, which adds a distinct smoky flavor to the dish. We alse have the original recipe for Kaštradina, so you can check it out.

• 2 pounds (900g) pork loin 2 pounds (900g) pork loin
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) Franconian spice blend (a mix of ground black pepper, paprika, caraway seeds, and marjoram) 2 tablespoons (30g) Franconian spice blend (a mix of ground black pepper, paprika, caraway seeds, and marjoram)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) apple cider vinegar 1 tablespoon (15ml) apple cider vinegar
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 38g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat your smoker to 225°F (110°C) and prepare it for indirect smoking.
2. 2.
   In a small bowl, combine the vegetable oil, Franconian spice blend, minced garlic, apple cider vinegar, honey, and salt. Mix well to form a marinade.
3. 3.
   Place the pork loin in a large resealable bag and pour the marinade over it. Seal the bag and massage the marinade into the meat, ensuring it is evenly coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
4. 4.
   Remove the pork loin from the marinade and discard any excess marinade. Pat the meat dry with paper towels.
5. 5.
   Place the pork loin on the smoker rack and smoke for approximately 3-4 hours, or until the internal temperature reaches 145°F (63°C).
6. 6.
   Once cooked, remove the pork loin from the smoker and let it rest for 10 minutes before slicing.
7. 7.
   Slice the smoked pork loin into thin slices and serve hot with your choice of Franconian sides.

Treat your ingredients with care...

• Pork loin — Choose a high-quality, well-marbled pork loin for the best flavor and tenderness.
• Franconian spice blend — If you can't find a pre-made Franconian spice blend, you can make your own by combining equal parts ground black pepper, paprika, caraway seeds, and marjoram.

Tips & Tricks

• For a smokier flavor, you can use wood chips such as hickory or applewood in your smoker.
• If you don't have a smoker, you can achieve a similar result by using a charcoal grill with indirect heat and adding wood chips for smoke.
• Make sure to let the smoked pork loin rest before slicing to allow the juices to redistribute and ensure maximum tenderness.
• Serve the smoked pork loin with traditional Franconian sides like sauerkraut, potato dumplings, or pretzels for an authentic experience.
• Leftover smoked pork loin can be used in sandwiches or salads for a delicious twist.

Serving advice

Serve the Franconian-style Smoked Pork Loin hot, sliced into thin pieces. Accompany it with sauerkraut and potato dumplings for a traditional Franconian meal. Garnish with fresh herbs like parsley or chives for added freshness.

Presentation advice

Arrange the sliced smoked pork loin on a platter, allowing the golden-brown crust to be visible. Place a small bowl of sauerkraut on the side and neatly arrange the potato dumplings around the meat. Sprinkle some fresh herbs over the dish for an appealing presentation.