Today's smoke - Pork loin with homemade wine peppercorn sauce

Discussion in 'Pork' started by smoking b, Jan 14, 2013.

  1. I got a pork loin to make some Krakowska & figured I might as well smoke a piece of it to eat tonight  [​IMG]

    Here is the loin I started with

    I cut off a piece & gave it a nice coating of rub.

    In the smoker with a couple taters. Temp at 225* Using the AMNPS with a mix of oak, maple & apple pellets.

    Right after taking out to wrap & rest. Pulled at IT of 146* Left taters in while it was resting & I made the sauce.
  2. Now for the sauce



    Homemade wine

    Put a lil olive oil in pan & sauteed the oninons for a couple minutes then added a tablespoon or so of fresh chopped garlic & sauteed for another minute or so then added the homemade wine.

    Left it simmer.

    Beef broth.

    Left it simmer till I could "drag the spoon" then added the beef broth.

    No explanation necessary

    Left it simmer till I could drag the spoon again then added half the cream.

    Fresh ground pepper & parsley.

    Almost ready.

    Added the parsley & fresh ground peppercorns & it is officially done.
    newsmokeguy likes this.
  3. I figured the taters were done & the wine peppercorn sauce was done so time to unwrap the loin.

    Just unwrapped - steaming hot [​IMG]

    Just sliced - very juicy [​IMG]

    First helping with one of the taters & some limas.

    Right up close for ya. Melt in your mouth tender, super juicy & an awesome medley of flavors - OH SO GOOD!    [​IMG]   [​IMG]   [​IMG]     [​IMG]
  4. Forgot to add that the wine was red grape...
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

     Looks Great!!! And this has confirmed my theory on the Pork Shortage, you did buy it all!

    blazingnemo likes this.
  6. Wow, that sauce looks amazing!  Will definitely be trying this one.  Great job on the loin as well. [​IMG]
  7. Thanks! & yes I guess I did contribute to the pork shortage somewhat - I am making some more sausages tomorrow too [​IMG]

    I also forgot to add that I used the Bubba Q Rub posted by Chef JimmyJ on the loin - it blended well with the sauce I made  [​IMG]
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Man that looks great! I am looking forward to the Krakowska thread too...JJ
  9. Thanks Toby! The sauce was really good.. I wrote down the measurements I used - I can put them up later in case you do want to try it.
  10. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Don't know about Toby, but I would love to have the measurements for the sauce!!!!


  11. Thanks Jimmy! It was really tasty  [​IMG]   The Krakowska thread will get started soon & updated as I get things done between making it & some other sausage & getting some things done in my shop.
  12. kathrynn

    kathrynn Smoking Guru OTBS Member

    Okay---should have put another tater in there and made a plate for me!  Looks wonderful! [​IMG]
  13. Looks outstanding! We like peppercorn sauce on steak, but I'll have to give this a try!
  14. Hey Bill, I will put up the measurements I used to make the sauce when I get back home.
  15. Thanks Kathryn  [​IMG]   I actually did have a tater left  - I filled up on loin & didn't have room for the other one!  [​IMG]
  16. Thank you [​IMG]   Give it a try - it's quite tasty!
  17. I would appreciate that, thank you!
  18. That looks great, perfectly cooked and moist! I've never used a peppercorn sauce on pork and it sounds really good. I look forward getting the details on the sauce as well. It looks like it would be great on pork or steak.

  19. Thanks! I will be back at my house hopefully before too much longer & I will post the measurements for the sauce.
  20.      Ok here are the measurements I wrote down for the sauce I made. I used a cup of chopped onions & added just enough olive oil to keep them from burning - not much more than a couple tablespoons. I chopped up 4 cloves of garlic - these were average sized cloves - & used 1/2 cup of the homemade wine. You could use red wine if you don't have homemade.

          The beef broth I had measured just shy of 2 cups & I used half the container of cream which worked out to 1/2 cup. The pepper I ground fresh & put in the spoon just to see & it was very, very close to 1 1/2 tablespoons. If you don't grind the pepper fresh you will have to use more to get the same flavor - fresh ground pepper sets this off nicely in my opinion.

          The last thing I used was 1/2 cup parsley.

    If anyone has any questions or needs any more info just ask. I have to run to my shop but I will be back shortly...

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