Pork tenderloin western-asian mix.

[frankbe]

Hi folks , the title is more related to the brine then to the smoking-grilling.

Even the brine was more a "soup" then a brine...

OK , brine recipe :

- water

- 1 sliced carrot

- 1 scliced onion

- 6 crushed garlic cloves

- 2 tblsps black peppercorns

- 2 bay leaf

- 3 tsps thym

- 4 tblsps of chicken stock concentrate

then the Asian touch : 1 tblsp of Chinese "5 herbs"

---> boiled for 10 minutes , take off the stove and put immediately   the loins in and let them soak overnight in the fridge , drain and ... smoking time.

Note !   those "5 herbs" give a strong smell when cooking , but no worries : the taste in the meat isn't that strong.

I soaked mesquite-chips overnight in water with sugar to get some caramel smell when smoking.

After about 1 hour in the kettle :

DSCF8775.jpg

• frankbe
• Sep 28, 2013

Meanwhile let the soup boil and reduce for 50%.

I used 2 tblsps of that stock + 2 tblsps apple juice to pour on each loin in the alu-wrap.

(the misses grilled some fresh squid for appetizer...)

Heated the wraps for 30 minutes (indirect) and opening time !

DSCF8779.jpg

• frankbe
• Sep 28, 2013

On the plate with small wrapped potatoes (put 1 tsp chicken stock concentrate over the potato in the wrap before cooking) :

DSCF8783.jpg

• frankbe
• Sep 28, 2013

As usual , I forgot the vegetables (I'm not a veggie-lover).

I blended the soup very fine and put it in the freezer.

I think it would be a waste to trow away such a rich-flavored stock.

 

[pigbark]

sounds good.. I like to try different culture recipes.. might give it a go...How was the taste? anything have the overpowering affect?

when people say "brine" my mind goes into "preservative mode" for some reason lol... My grandfather was a commercial fisherman and he used a brine as a preservative then cold smoked fish... you could float a egg his  brine solutions.. takes a lot of salt to do that..so what I see here on this site looks like people are using 1 of 2 types of marinades, either cold based marinades or heated marinades, so much time has passed from then to now, I really don't know what to call em lol...

 

[frankbe]

Hey P.B.

At first I was a bit afraid that the taste of those Chinese herbs would be far to strong , like in the Thai recipe Kha Moo = pork leg , a slow cooked lower front pork leg.

Khao-Kha-Moo.jpg

• frankbe
• Sep 28, 2013

But that wasn't any problem.

I guess because of the smoking part , where the meat is in open (?) air , while the kha moo is totally boiled IN the stock.

One thing : next time I would reduce the smoking time to 30 minutes or so.

The taste was something in the middle of smoked and sweet with a little salty touch.

And my judge (the misses) liked it , and she's kind of strict when it comes to food , and I need to please her Asian taste as well

.

A strange view was when the meat was sliced the inside looked darker then the first millimeters from the outside.

Then brine , marinade , etc... , for me it's even more confusing = I have to look carefully what word I use , and check on Google translate , so I don't write down some really silly stuff.

I'm sure if I would translate by the letter from Flemish to English a lot of people will advise me to see the nutty-doctor... lol