Apple-smoked Pork Loin with Caramelized Apples and Yams
At the Jefferson Hotel where American cooking takes center stage, Will Greenwood prepared this classic dish. Pork loin is marinated with maple syrup for 24 hours, then smoked with applewood until just slightly pink in the center. It is served with pureed yams and apples caramelized in cinnamon and sugar. Will Greenwood is no longer at the Jefferson Hotel, but this dish he developed at the Jefferson Hotel is just as delicious as ever.
Ingredients
- Boneless Pork Loin - 2 pounds
- Maple Syrup - 1/4 cup
- Kosher salt - 5 tablespoons, or 2 teaspoons table salt
- Water - 1 cup
- Yams
- Yams or Sweet Potatoes - 5, peeled and chopped
- Chicken Stock - 2 to 3 cups
- Unsalted Butter - 1/4 cup
- Cinnamon - 1 teaspoon
- Caramelized Apples
- Granny Smith or similar cooking apples - 3
- Unsalted Butter - 1/4 cup
- Sugar - 3/4 cup
- Cinnamon - 1/4 cup
Instructions
To prepare the pork: Cut the loin into six servings. Combine the maple syrup, salt, and water in a bowl and add the meat, turning to coat. Cover with plastic wrap and refrigerate. (Note: the mixture could also be put in a large plastic zip bag with the meat, the air pressed out, and the bag sealed, then refrigerated). Marinate 24 hours.
To cook the pork: Soak a few chips of apple wood in water for 30 minutes. Light a charcoal grill or smoker. When the fire is ready, move the fire to one side and add the apple wood chips. Arrange the pork slices on the grill away from direct heat and in the path of the apple wood smoke. Cover, adjust the grill openings to maximize the smoke, and smoke until the pork is done through and just slightly pink in the center, about 20 minutes. Remove and keep warm.
To prepare the yams: Place the yams and chicken stock in a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium, cover, and simmer until tender, 12 to 15 minutes. Drain and puree with half of the butter and 1 teaspoon of cinnamon. Season with salt and pepper.
To make the apples: Peel and core the apples and slice them into 12 wedges each. Toss with the sugar and cinnamon in a bowl. Melt the butter in a large skillet over medium heat and saute the slices for 5 minutes on each side, or until softened and golden. Remove from heat and keep warm.
To serve: Put a spoonful of yam puree in the center of each plate. Cut each pork serving into at least six slices. Alternate apple slices with the meat and arrange around the yams.
