Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large non-reactive container, combine 2 liters of water, 60 grams of kosher salt, 30 grams of brown sugar, 5 grams of garlic powder, and 5 grams of black peppercorns to create the brine, stirring until salt and sugar are dissolved, then submerge the 1.5 kilograms of pork loin in the brine and refrigerate for 12 hours.

2. 2

   Remove the brined pork loin from the liquid, pat it thoroughly dry with paper towels, and preheat your smoker to 110 degrees Celsius, preparing it with 2 cups of apple wood chips according to manufacturer instructions.

3. 3

   Place the dried pork loin directly onto the smoker grates and smoke it for approximately 3 to 4 hours, or until the internal temperature reaches 63 degrees Celsius when measured with a meat thermometer.

4. 4

   While the pork loin is smoking, melt 30 grams of butter in a large pot over medium heat, then add 1 medium finely diced yellow onion and sauté until softened, about 5 minutes.

5. 5

   Stir in 500 grams of sauerkraut, 2 medium cored and diced green apples, 5 grams of ground cardamom, 2 grams of crushed juniper berries, and 120 milliliters of vegetable broth, bringing the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot, and let the sauerkraut mixture gently simmer for 20 minutes, allowing the flavors to meld and the apples to soften.

7. 7

   Once the smoked pork loin is cooked, remove it from the smoker and let it rest on a cutting board, loosely tented with foil, for 15 minutes before slicing it into thick pieces.

8. 8

   Serve the sliced smoked pork loin immediately alongside generous portions of the cardamom-spiced sauerkraut and apple mixture, garnished with 15 grams of chopped fresh dill.