BBQ Royal Barbecued Pork Loin
Tender grilled pork loin with smoky spice rub, apple glaze, and fresh beetroot apple salad.
Equipment
- Barbecue grill
- Large bowl
- Meat thermometer
- Pestle and mortar
- Saucepan
Ingredients
For the pork
- 1 teaspoon fennel seeds
- 1 teaspoon allspice berries
- 1 teaspoon coriander seeds
- 1 teaspoon ground nutmeg
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 2 tablespoons olive oil
- 2 kg boneless pork loin
For the barbecue sauce
- 240 ml ketchup
- 40 ml brown sauce
- 1 teaspoon Tabasco sauce
- 6 tablespoons apple cider vinegar
- 6 tablespoons fresh apple juice
- 2 teaspoons English mustard
- 3 tablespoons honey
For the salad
- Fresh mint
- Fresh parsley
- Fresh basil
- 200 g beetroot
- 200 g red cabbage
- 2 red chilies optional
- 4 Granny Smith apples
- 75 ml olive oil
- 1 lemon
Instructions
- Crush the fennel seeds, allspice berries, coriander seeds, nutmeg, smoked paprika, mustard powder, salt, and pepper into a fine spice blend using a pestle and mortar.
- Mix in the olive oil to create a paste.
- Rub the spice mixture all over the pork loin and marinate for 1 hour.
- Prepare the barbecue with both direct and indirect heat zones.
- Sear the pork over direct heat for 5 to 10 minutes while turning regularly.
- Move the pork to indirect heat, cover loosely with foil, and cook for 45 to 60 minutes while turning every 5 to 10 minutes.
- Cook until the internal temperature reaches 72°C.
- Meanwhile combine all sauce ingredients in a saucepan and simmer briefly until glossy.
- Finely slice the beetroot, cabbage, apples, herbs, and chilies.
- Combine with olive oil, lemon juice, salt, and pepper.
- Brush the pork generously with the barbecue sauce during the final cooking minutes until sticky and caramelized.
- Slice and serve with the fresh apple beetroot salad.
Notes & Wine Advice
Notes
Allowing the pork to marinate helps the smoky spices penetrate deeply into the meat while improving tenderness.Serve Tip
Serve this grilled pork loin with roasted potatoes, grilled vegetables, fresh bread, or extra apple barbecue sauce.Variations
Add bourbon, maple syrup, rosemary, smoked chili flakes, or garlic butter for deeper smoky richness and sweetness.Wine Advice
A fruity Zinfandel pairs beautifully with the smoky pork and sweet apple glaze.Nutrition values
Calories: 520 kcal | Carbohydrates: 18 g | Protein: 38 g | Fat: 32 g | Saturated Fat: 10 g | Sodium: 760 mg | Sugar: 12 g