The Canoe Club, Hanover, NH. Pork loin and squash with Smashed Pumkin BBQ sauce! Missed an episode? Check out the Sneak Attack Chef archives below! Roast Pork Loin with SMashed Pumpkin BBQ sauce 1 boneless pork loin use 10oz of pork per person we used about a 2.5 pound LOIN., some fat still remaining on the loin, and brined overnight in a mixture of 1/4 cup sugar 1/4 cup salt 1 tablespoon each of granulated garlic, granulated onion, ancho chili powder, ground coriander Dissolve the spices in cold water and then cover the pork loin with the water spice mixture and refrigerate overnight. Next day remove from brine 2 hours before cooking and place on a baking sheet pan, wipe dry and then let air dry about 1/2 hour. Then rub with a spice rub, one of your choice or ours. We had a mix of some salt, garlic, onion, smoked paprika, thyme leaves, ancho chili powder and allspice. First score the fat in a criss cross pattern, then rub with the spices and let sit another 1 1/2 or so. Have an oven preheated to 375. Heat a large sautŽ or roasting pan over a burner, add in some canola oil and when hot sear the pork for 30 seconds or so on all sides, then place pan in over skin side down for 10 minutes, then turn roast over and finish cooking from 10 to 15 minutes depending on the thickness and desired temperature of the pork. Let rest at least 15 minutes before carving. For the sauce We had a hot sautŽ pan and heated a little oil and shallots in the pan to slightly caramelize, then we added in 1 cup of the smashing pumpkin beer and let that reduce for a few minutes until it started to stop foaming and getting a little thick. We then added in a little tomato paste to help thicken, then some pepper vinegar and maple syrup and then added in about 1 cup of chicken stock and a pinch of salt. We let this sauce cook for 5 minutes or so the blend flavors and then we adjusted the seasoning to taste. Hold warm and serve over the sliced pork roast. For the Pumpkin 1 small pumpkin, acorn or butternut squash diced small. 1 small red onion Assorted spices Heat a saute pan over medium high heat and add in some good butter. Let the butter foam and then add in the diced squash and a pinch of salt. Stir the squash for a few minutes in the pan to get them to sweat and color a little and then place the pan in the oven with the pork and let cook 10 to 15 minutes until squash in tender to the bite. Serve with the pork. The Sneak Attack Archives: The Alphorn Bistro, Danbury NH: Wheat Ale and Pugsley's Porter = Sausage and cake The Holy Grail, Epping NH: Summer Ale WIngs and Tuna The Blue Mermaid, Portsmouth NH: Chicken Scallopini and Porter Fondue Commercial Street Fishery, Manchester, NH: Grilled shrimp and salsa