Coffee-Crusted Spit-Roasted Pork Loin Roast with Caramelized Apple SauceSteven Raichlen
Coffee-Crusted Spit-Roasted Pork Loin Roast with Caramelized Apple Sauce
- Yield: Serves 8
- Method: Spit-roasting
- Equipment: You’ll also need: 2 cups hardwood chips, preferably apple, soaked in water to cover for 30 minutes, then drained
- 1 8-bone center-cut pork loin roast (about 5 pounds)
- 1 to 2 tablespoons extra virgin olive oil
For the coffee rub:
- 6 tablespoons ground coffee
- 2 tablespoons dark brown sugar
- 2 tablespoons paprika
- 1 tablespoon sea salt, plus more for seasoning
- 1 tablespoon crushed coriander seeds
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 1 teaspoon ground cumin
For the caramelized apples and cream:
- 2 tart, crisp apples, such as Honeycrisp, cored, peeled, and cut into wedges
- 1 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/4 cup Calvados, apple brandy, or bourbon
- 1/2 cup apple cider
- 1 tablespoon Dijon-style mustard, preferably coarse-ground
- 1 cup heavy (whipping) cream
- Salt and freshly ground black pepper to taste
Step 1: If your butcher hasn’t yet done it, trim any silver skin or excess fat off the pork roast. For an extra handsome presentation, tie the roast between each rib with butcher’s sting. Place the roast on a sheet pan.
Step 2: Make the rub: Place the coffee, sugar, paprika, salt, pepper, and cumin in a small bowl and mix with your fingers. Sprinkle the rub over the pork on all sides, rubbing it into the meat. Drizzle the olive oil over the pork and rub it over the meat, too. You can cook it right away, but the roast will have even more flavor if you let it cure in the refrigerator for 2 to 4 hours.
Step 3: Set up your grill for spit-roasting and preheat to medium-high (400 degrees).
Step 4: Thread the pork roast lengthwise onto the rotisserie spit. Place on the rotisserie. Toss the wood chips on the coals or place in your gas grill’s smoker box. Spit-roast the pork until sizzling and browned on the outside and cooked to taste—45 minutes to 1 hour for medium—or until cooked to taste.
Step 5: Meanwhile, make the caramelized apple sauce. Place the apple wedges in a large bowl. Add the sugar and toss to coat each apple wedge.
Step 6: Melt the butter in a large heavy skillet or sauté pan over high heat. Add the apples (leave any excess sugar in the bowl) and sauté until darkly browned on both sides, 2 to 3 minutes per side, turning with tongs.
Step 7: Add the Calvados and bring to a boil. (For extra drama, if you’re working on a gas grill, tip the pan towards the fire so the calvados flambées.) Add the apple cider and boil until only 1/4 cup liquid remains in the pan. Stir in the heavy cream, mustard, and salt and pepper to taste—the sauce should be highly seasoned. Boil until thick and richly flavored, 2 minutes. Keep the sauce warm until serving.
Step 8: Transfer the pork roast to a cutting board or platter and let rest for 5 minutes, loosely draped with foil to keep it warm. (Do not bunch the foil around the roast or you’ll make it soggy.) Slide a carving knife between the ribs to cut the roast into individual chops. Serve with the Caramelized Apple Sauce spooned over the meat. Oh, baby.
Post photos of your masterpiece to the Barbecue Board. Happy holidays!