Smoky Spiced Barbecue Pork Loin with Apple & Beetroot Salad

Method

1. In a mortar and pestle, grind the fennel seeds, allspice berries, coriander seeds, nutmeg, smoked paprika, and mustard powder with a generous pinch of salt and pepper until fine. Stir in 2 tablespoons of olive oil to form a paste.
2. Trim any excess fat from the pork loin, then rub the spice paste all over the meat. Cover and let it marinate for 1 hour at room temperature.
3. Prepare your barbecue for indirect grilling: arrange the coals to one side, leaving the other side cooler. Light it and wait until the flames die down.
4. Grill the pork over the hot coals for 5–10 minutes, turning with tongs, until charred on all sides. Keep it moving to prevent flare-ups as the fat renders.
5. Once nicely charred, move the pork to the cooler side of the barbecue. Cover with foil and cook for 45–60 minutes, turning every 5–10 minutes. The pork is done when it reaches 150°F inside (use a meat thermometer) – it should be juicy, not overcooked.
6. Meanwhile, make the barbecue sauce: in a bowl, mix the ketchup, brown sauce, Tabasco, apple cider vinegar, apple juice, mustard, and honey. Taste and adjust the flavors – remember it will mellow when cooked. Optionally, warm it in a small saucepan for a couple of minutes.
7. For the salad, pick the herb leaves and finely slice them. Scrub the beetroot and shred the cabbage. If using, finely slice the chillies.
8. In a large serving bowl, combine the herbs. Thinly slice the beetroot and apples (core included), then cut into matchsticks (a food processor works well).
9. Add the beetroot, apples, and chillies (if using) to the bowl, and squeeze over some lemon juice.
10. Just before serving, drizzle with the extra virgin olive oil, squeeze the remaining lemon juice, and add a good pinch of pepper. Toss well, taste, and adjust seasoning if needed.
11. Brush half of the barbecue sauce over the pork, making it shiny and dark. Return to the barbecue for the final few minutes until it sizzles and becomes sticky, but watch it doesn't burn.
12. Transfer the pork to a carving board, drizzle with the remaining sauce, and carve at the table. Serve with the fresh salad.