Spit-roasted 65ºC/149ºF bone-in pork loin with fennel, paprika, lemon zest & garlic
Spit-roasted 65ºC/149ºF bone-in pork loin with fennel, paprika, lemon zest & garlicPrint recipe
For the marinade and pork
- 2 sprigs fresh rosemary, needles picked and finely chopped
- 6 fresh thyme sprigs, leaves picked and finely chopped
- 3g fresh sage leaves, finely chopped
- 3 cloves garlic, peeled and finely sliced
- zest of 1 lemon
- 2 Tbsp fennel seeds
- 1 Tbsp sweet paprika
- 1 Tbsp salt
- 1 Tbsp freshly ground black pepper
- 60g olive oil, plus additional for rubbing on the pork
- 3kg pork loin, French-trimmed
For the celeriac and apple rémoulade
- 300g celeriac (trimmed weight)
- 1 Granny Smith apple
- 35g wholegrain mustard
- 1 tsp capers, rinsed well and finely chopped
- 25g cornichons, finely choppe
- juice of 1 lemon
- handful fresh flat-leaf parsley
- 4 sprigs fresh tarragon, leaves picked
- 150g mayonnaise
- salt and freshly ground black pepper
Make a marinade by placing the herbs, garlic, lemon zest, fennel seeds, sweet paprika, salt and pepper in a bowl. Pour in the olive oil and mix well to combine. Set aside.
Ignite the HUB II as per the instructions.
Use a sharp knife to gently score the skin of the pork loin. Rub a little olive oil onto the skin and sprinkle over some salt. Secure evenly onto the rotisserie rod and place onto the rotisserie poles. Position on the lowest setting and turn the grill on. Insert a thermometer probe into the centre of the pork.
Brush the marinade onto the pork flesh (not the skin) repeatedly, but sporadically. While cooking, keep an eye out for any flare ups that may occur as the fat drips onto the hot coals.
Once the skin side stops dripping fat and the crackling is crispy, raise the rotisserie to the highest setting and continue to cook until the core temperature of the pork reaches 60°C (140°F).
In the meantime, make the remoulade. Peel the celeriac and the apple, then use a mandolin on its thinnest setting to cut into thin slices. Cut these slices into fine shreds and place into a bowl. Add the mustard, capers, cornichons and lemon juice. Chop the parsley (you need approx. 2 teaspoons) and the tarragon and add to the bowl. Stir in the mayonnaise and mix well to combine, seasoning with salt and freshly ground black pepper.
Once the pork is done, remove and leave to rest before serving with the remoulade alongside.