Paprika and honey glazed pork loin with apple and radish salad

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A knockout dish to cook on the barbecue, this bone-in pork loin results in seriously succulent meat thanks to Weber®'s smart barbecue technology. Served with a grilled apple salad and an intense dressing of honey, soy and herring roe, it's the perfect combination of cheffy twists and effortless flavour.

First published in 2021





Paprika and honey glaze

Grilled apple and radish salad

To serve

  • 20g of herring roe
  • 5g of chives, finely chopped


  • Blender
  • Barbecue with a lid
  • Thermometer



Begin by marinating the pork. Blend the ingredients together to make a smooth paste. Cover the bone tips with tin foil if they're exposed, then cover the pork with the marinade and leave to marinate for at least an hour, but preferably overnight


Preheat the Weber® barbecue to a medium-high heat (200ºC). Wipe off any excess marinade from the pork, then place on the barbecue directly over the heat and cook until you get a nice dark caramelisation all over the meat (around 15 minutes)


Once it is browned all over, lower the temperature of the barbecue to 150ºC. Insert the thermometer into the centre of the pork and place it away from the heat to cook indirectly. Cook with the lid closed until the internal temperature reaches 60ºC – this will take between 1 hour 20 minutes and 1 hour 40 minutes


In the meantime, make the glaze by whisking all the ingredients (apart from the oil) together. Once well combined, slowly drizzle the oil in whilst whisking to slightly emulsify the glaze


Once the meat reaches 60ºC, start to brush the meat with the glaze every few minutes while turning pork, slowly caramelising all over until the temperature hits 63ºC. Leave to rest whilst you make the salad


Cut the apples into wedges and remove the cores. Place onto the grill for 4 minutes each side until starting to caramelise and bar marks appear


Make a quick dressing by whisking together the olive oil, lemon juice and mustard then taste and season with salt


Toss the salad leaves in some of the dressing and place in a bowl with the apple wedges, radishes and chopped chives on top


Pour any juices from the rested pork into the leftover glaze then stir in the herring roe and chopped chives

  • 20g of herring roe
  • 5g of chives, finely chopped

Carve the pork into slices and serve with the sauce and salad

First published in 2021

Kerth Gumbs' years of experience in top kitchens and playful, creative approach to fine dining make him one of the capital's most exciting chefs.

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