Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat the 1.5 kilograms pork loin dry, then season thoroughly with 1.5 teaspoons kosher salt, 0.5 teaspoon freshly ground black pepper, and 1 tablespoon sweet smoked paprika.

2. 2

   Prepare your smoker according to manufacturer instructions, preheating to 120°C (250°F) and adding 1 cup of soaked hardwood smoking chips to generate steady smoke, then place the seasoned pork loin in the smoker for 2 to 2.5 hours, or until its internal temperature reaches 63°C (145°F).

3. 3

   While the pork smokes, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat, then add 1 large finely diced yellow onion and 12 lightly crushed green cardamom pods, sautéing for 5 minutes until the onion softens.

4. 4

   Add 4 large minced garlic cloves and the remaining 1 tablespoon of sweet smoked paprika to the skillet, cooking for 1 minute until fragrant, then deglaze the pan with 0.5 cup (120 ml) dry sherry, scraping up any browned bits.

5. 5

   Stir in 200 grams of thinly sliced piquillo peppers, the zest of 1 orange, the juice of 0.5 orange, and 1 tablespoon of chopped fresh thyme, simmering the sauce gently for 10 minutes to allow the flavors to meld.

6. 6

   Once the smoked pork loin reaches temperature, remove it from the smoker and let it rest, tented with foil, for 15 minutes before thinly slicing it against the grain.

7. 7

   Serve the thinly sliced smoked pork loin immediately, generously topped with the warm piquillo pepper and cardamom sauce.