By Félix Gaspar Uncategorized (Demo)

Column Recipes A. Larose

“SMOKED MEAT” STYLE PORK MEDALLION

Chef Larose’s recipes

By Alain Larose, head chef at Boucherie Brunelle

Presented by Boucherie Brunelle

| June 22, 2023

As part of our collaboration with Boucherie Brunelle, Alain Larose, invites you, twice a month, to discover new flavours and culinary experiences in his column Recipes A. Larose. Today, pork is in the spotlight with a “smoked meat” touch that will make a change from the classic preparation of this icon of the meat world.

 

BRINE (48H BEFORE COOKING)

Ingredients

  • 2 tbsp. of salt
  • 1 tbsp. of steak spices
  • 1 tbsp, of minced garlic
  • 1 fresh pork loin medallion

Preparation

  • In a container, fully immerse the pork loin in the brine
  • Leave to rest in the refrigerator for 48 hours

Chef’s note

I prefer to take only the medallion on the loin since there is less fat. However, you can also use the complete loin if you wish.

PREPARING THE SPICE RUB AND COOKING

Ingredients

  • 3 tbsp. of smoked paprika
  • 2 tbsp. of salt
  • 1 tbsp. of pepper
  • 2 tbsp. of minced dried garlic
  • 2 tbsp. of chili powder
  • 2 tbsp. of cracked coriander
  • 1 tbsp. of mustard grains
  • 1 tbsp. of cayenne

Preparation

  • Pat the pork dry with a paper towel
  • Generously season the meat with the spice mix
  • Cook at 225°F in the smoker or on the BBQ indirectly for about 1h30
  • Check the temperature with a thermometer or a meat probe
  • When the internal temperature reaches 190°F, the cooking process is completed
  • Serve thinly sliced

Alain Larose has been Boucherie Brunelle‘s head chef since 2017. He is the man behind all of the meals behind the counter. His reputation at the store is well established. Thanks to his culinary creativity, he can now offer a new range of marinades to his customers. Whether it is a new recipe or a new product, Alain always finds a way to surprise us and create unique tastes. Come and meet him in store at: 126 Saint-Anne Street, Varennes, QC  J3X 1R6

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