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Smoked Pork Loin In Rye Crust Recipe
This is a perfect entre for informal entertaining. Just add a salad and a selection of German beers or wines and watch guests line up for
seconds. Serves: 8
1 3-pound boneless smoked pork loin roast
2 cups apple juice
1 cup cider vinegar
1/4 cup milk
1/3 cup plus 1 teaspoon water
2 teaspoons dark brown sugar
1 package active dry yeast
1 large egg, lightly beaten
1 cup unsifted rye flour
1 to 1 1/2 cups unsifted all-purpose flour
1 tablespoon butter, softened
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
2 teaspoons caraway seeds
Coarse-grained prepared mustard (optional)
1. In 5-quart Dutch oven, place pork loin, apple juice, vinegar, and enough water to cover pork. Heat to boiling over high heat. Reduce heat to
medium and simmer 1 hour.
2. Meanwhile, prepare rye crust: Grease a large baking sheet. In small saucepan, heat milk to boiling. Add 1/3 cup water and the brown sugar.
Pour milk mixture into large bowl; cool to 110 to 115°F. Sprinkle yeast over milk mixture; let stand 5 minutes.
3. In cup, reserve 1 teaspoon egg for glaze. Stir remaining egg, the rye flour, 1 cup all-purpose flour, the butter, and salt into milk mixture until a
soft dough forms.
4. Turn dough out onto floured surface. Knead dough, adding more of remaining 1/2 cup flour as necessary, until dough is smooth and elastic
10 minutes.
5. Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Let dough rise in warm place, away from
drafts, until double in size, about 1 hour.
6. Remove pork loin from cooking liquid and discard liquid; set pork aside to cool slightly. Season pork with cracked pepper. When dough has
doubled, roll out to a 14x12" rectangle. Place pork loin lengthwise onto center of rectangle. Bring 14" edges over pork to cover;
press edges to seal together. Trim open ends so there is just enough dough to cover ends of pork; reserve trimmings. Press dough ends
together to seal. Place dough-covered pork loin, seam side down, onto greased baking sheet. Combine reserved 1 teaspoon egg with remaining
1 teaspoon water. Brush some of egg mixture over dough. Sprinkle with caraway seeds.
7. Heat oven to 350°F. Divide dough trimmings into 3 pieces. Roll each piece into a 12" rope. Braid ropes and press ends together.
Place dough braid lengthwise on dough-covered loin; press ends to attach braid. Brush braid with some of egg mixture.
8. Bake dough-covered pork loin 25 minutes or until dough is browned. Cool on baking sheet on wire rack 5 minutes; transfer to cutting board
and slice crosswise to serve. Pass mustard, if desired.
Nutrition information per serving without mustard, protein: 36 grams; fat: 27 grams; carbohydrate: 39 grams; fiber: 3 grams; sodium: 1,081
milligrams; cholesterol: 118 milligrams; calories: 547.
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