Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare a brine by dissolving 2 tablespoons of salt and 0.5 grams of saffron threads in 4 cups of water; submerge 1.5 kilograms of pork loin in the brine and refrigerate for 8-12 hours.

2. 2

   Remove the pork loin from the brine, pat it thoroughly dry with paper towels, and season all sides with 2 teaspoons of garlic powder, 1 teaspoon of smoked paprika, and 1 teaspoon of black pepper.

3. 3

   Prepare your smoker by heating it to 225°F (107°C) and adding 1 handful of apple wood chips to generate a steady smoke.

4. 4

   Place the seasoned pork loin directly in the smoker and cook for approximately 2.5 to 3 hours, or until the internal temperature reaches 140°F (60°C).

5. 5

   While the pork is smoking, combine 2 cups of apple cider, 2 tablespoons of apple cider vinegar, 2 tablespoons of freshly grated horseradish, 3 tablespoons of honey, 1 tablespoon of Dijon mustard, 1 teaspoon of onion powder, and an additional 0.25 grams of saffron threads in a saucepan; bring this mixture to a simmer and reduce it by one-third to create a rich glaze.

6. 6

   Once the pork loin reaches 140°F, begin basting it generously with the saffron apple-horseradish glaze every 15-20 minutes, continuing to smoke until the internal temperature reaches 145°F (63°C), which should take approximately 30-45 minutes more.

7. 7

   Remove the finished smoked pork loin from the smoker, tent it loosely with foil, and let it rest for 10-15 minutes before carving and serving.