📝 About This Recipe
Hailing from the rugged mountains of Crete, Apaki is a testament to ancient Greek preservation techniques, featuring lean pork tenderloin marinated in aromatic vinegar and wild herbs. This delicacy is slow-smoked over embers of sage and rosemary, resulting in a tender, pink-hued meat with a complex, earthy aroma. Whether served as a sophisticated 'meze' or tossed into a rustic pasta, it offers a smoky, tangy punch that defines the spirit of Cretan gastronomy.
🥗 Ingredients
The Meat
- 2.2 lbs Pork Tenderloin (trimmed of silver skin and excess fat)
- 2 tablespoons Sea Salt (high quality coarse salt)
- 1 tablespoon Black Pepper (freshly cracked)
The Aromatic Marinade
- 2 cups Red Wine Vinegar (high acidity is preferred)
- 1/2 cup Dry Red Wine (ideally a Cretan variety like Kotsifali)
- 1 tablespoon Dried Oregano (wild Greek oregano if possible)
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Sage (crumbled)
- 1/2 teaspoon Cumin Seeds (toasted and lightly crushed)
- 4 pieces Garlic Cloves (smashed)
For Smoking
- 2 handfuls Dried Sage Branches (for the smoke flavor)
- 2 handfuls Dried Rosemary (stems included)
- 3 cups Oak or Fruitwood Chips (soaked in water for 30 minutes)
👨🍳 Instructions
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1
Begin by preparing the pork tenderloins. Pat them dry with paper towels and rub the coarse sea salt and cracked black pepper all over the meat, ensuring an even coating.
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2
In a large glass or ceramic bowl (avoid metal), whisk together the red wine vinegar, red wine, dried oregano, thyme, sage, crushed cumin seeds, and smashed garlic.
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3
Submerge the pork tenderloins in the marinade. If the liquid doesn't cover the meat entirely, add a little more vinegar. Cover with plastic wrap and refrigerate for 48 hours, turning the meat every 12 hours.
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4
After 48 hours, remove the pork from the marinade. Do not rinse it; the vinegar and herbs on the surface are essential for the final flavor profile. Pat the surface very lightly with a paper towel to remove excess dripping.
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5
Prepare your smoker or charcoal grill for indirect low-heat cooking. You are aiming for a temperature between 175°F and 200°F (80°C - 95°C).
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6
Once the coals are ready, add a handful of the soaked wood chips along with a generous portion of the dried sage and rosemary branches to the embers.
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7
Place the pork tenderloins on the cool side of the grill (indirect heat). Close the lid, ensuring the vents are partially open to maintain a steady flow of aromatic smoke.
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8
Smoke the pork for approximately 2 to 3 hours. Every 45 minutes, add more dried herbs and wood chips to keep the smoke thick and fragrant.
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9
Check the internal temperature of the pork using a meat thermometer. You are looking for 145°F (63°C). The meat should be firm but still have a slight give.
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10
Once reached, remove the Apaki from the smoker and let it cool completely at room temperature. This allows the smoke flavors to settle and the juices to redistribute.
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11
Once cooled, wrap tightly in parchment paper and refrigerate. While it can be eaten immediately, the flavor improves significantly after resting in the fridge for 24 hours.
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12
To serve, slice the Apaki into thin rounds or strips. Briefly sear the slices in a hot, dry frying pan for 1 minute per side until the edges are crispy and the aroma is released.
💡 Chef's Tips
Always use high-quality red wine vinegar, as it acts as both a curing agent and a primary flavor component. If you don't have a smoker, you can use a stovetop smoker or even a heavy Dutch oven with a rack, though outdoor smoking is more traditional. For the most authentic flavor, use 'Vouno' (mountain) herbs like wild Cretan dittany if you can find it. Do not overcook the pork; because it is lean tenderloin, it will become tough if the internal temperature exceeds 155°F. Apaki keeps well in the freezer for up to 3 months if vacuum-sealed.
🍽️ Serving Suggestions
Serve thinly sliced and seared as a meze alongside a glass of chilled Raki or Tsikoudia. Toss seared strips into a traditional Cretan 'Staka' (clarified butter cream) with eggs for a decadent breakfast. Use it as a gourmet topping for a Greek salad, replacing or complementing the feta cheese. Stir into a rustic Mediterranean pasta sauce with sun-dried tomatoes and olives. Pair with a robust Cretan red wine like a blend of Mandilaria and Kotsifali.