Pork Loin Au Jus

[Guest]

Last night we smoked a pork loin in a simple rub (s&p and garlic powder). We used apple and hickory and smoked it for about 2 hours. during this tme we made a jus with a mirre poix (sp?), tomato paste and 2 c of beef and 2 c of chicken broth then reduced by half (hindsight a dash of sherry..or if you can get it..beer vinegar- www.igourmet.com would have been nice added right at the end). We sliced the loin thin after it rested an piled it on individual crusty french rolls. It was smokey and delicious!

 

[K Kruger]

Verjus is good too--and I sometimes add a little aged sherry vinegar. A sprig of time added with the mirepoix is nice too.

Try a rub of herbes de Provence sometime. (If you don't make hour own, make sure the one you buy has a little lavender in it.)

Your meal does sound smoky and delicious!