Scalloped Potatoes and Smoked Pork Loin
Scalloped Potatoes and Smoked Pork Loin - Do you love potatoes as much as I do? I can honestly say that in my youth there were times when we only had a potato or two to eat the entire day. Yes, like many coal mining families in Northern France we had some extreme hard times. But as the old saying goes, all's well that ends well. Those hard times helped mold the person I am today. As such, to this day I simply adore potatoes in any form: scalloped, Au Gratin, baked, mashed, fried ... just to name a few.
Do a search on scalloped potatoes and you'll only get about 1,770,000 results. What's a man to do? So many recipes and so little time. When we were married, 44 plus years ago, we bought a Betty Crockett Cookbook which had a simple scalloped potato recipe. After all these years I still use that easy recipe. I only deviate from the recipe when I want to make potatoes au gratin which merely requires the addition of a nice sharp cheddar cheese.
For the scalloped potato recipe see my post called "Scalloped Potatoes with SPAM". It's actually an Au Gratin recipe with diced SPAM in it topped with Italian style Panko crispy bread crumbs. Just omit the SPAM and Panko crumb ingredients - or not!
Trimmed a 3 pound Swift pork loin roast of excess fat and silver skin. Rubbed the pork loin on all sides with roasted garlic extra virgin olive oil and Jan's Original Dry Rub. Wrap in plastic and refrigerate overnight. Preheated my MAK 2 Star to 200ºF with hickory wood pellets. Smoked the seasoned pork loin for an hour at 200ºF for an hour before increasing the pit temperature to 350ºF until the internal temperature of the loin reaches 145ºF. For planning purposes only, it took approximately 2 hours to smoke/cook the pork loin. Rest the pork loin loosely under a foil tent before slicing against the grain.