Smoked Pork Loin with Caramelized Apples and
Yams
Yams
Caramelized Apples
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. 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 for 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 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 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 sauté the slices for 5 minutes on each side, or until
softened and golden. Remove from heat and keep warm. Peel the
remaining apples and core, cut into thin slices. Dip in diluted
lemon juice and set aside.
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. Stand the crisp apple slices in the yams. Serves 6
guest.
