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Smoked Bone-in Loin Pork

Smoked Bone-in Loin Pork


For the sauce:

  • 1 knob of butter
  • 1 tbsp olive oil
  • 1 finely chopped red onion
  • 1 tbsp oregano
  • Large garlic clove
  • 1 ½ tbsp of dijon mustard
  • 1 cube stock (garlic)
  • 1 tbsp dill
  • 50 grams of cheddar
  • 30 grams of Parmesan cheese
  • 1 small spring onion in rings
  • 1 cup of hot water
  • Some extra hot water
  • 1 hand pine nuts


Step 1: Cut the fat layer, make a diamond pattern so that you do not go through the fat. Salt the greasy side and put the rack in the rub and let it soak in for 1 hour.

Step 2 : Light your Q and bring it to 107°C, arrange it indirectly. Add the smoke wood.

Step 3 : Set your thermometer at 65°C, put it in the meat, place it on the Q and close the lid.

Step 4: Place your skillet on your heat source, add a knob of butter and a little olive oil and let the butter melt.

Step 5 : Add the red onion, garlic and oregano, if the onion is soft then add the mustard and stir everything well.

Step 6: Put the broth in a cup of hot water and add this, divide the spring onion and cheese over the skillet. Only stir when the cheese has melted. Add extra water to keep it dry and to get the right thickness.

Step 7 : Grill the pine nuts for 10 minutes and let them cool on a paper towel.



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