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Smoky Nom Noms Pork Loin for the Blogiversary

smoked pork loin
It came to passing that this week was foodisthebestshitever’s third year blogiversary or birthday or whatever you may like to call it.

What sort of celebration did we have, I hear you ask. A massive party with fire breathers and acrobats and a big bear with a little hat and waistcoat? A feast of epic proportions? A celebration of life and an alignment of our shakras by an ancient druid to enable clear vision and strength for the next year this little project will face?

That carrot and cucumber salad

That carrot and cucumber salad

No. no, no. None of the above.

This little blog was sent nary card nor well wishing from admiring fans or family. It was the orphaned child of the food blog world. Even I, as it’s adopted father, failed to realise it’s birthday had passed until a day or two after the event and then what? Did I try and make things better by turning up with gifts, a card with really nice words written in it that I had clearly paid someone else to write and arms full of adoration and love? Nope. No nominations for blog father of the year coming in today, quite possibly a few for non-sensible shite dribbler of the year, but none for blog father that’s for sure.

Get it together

Get it together

One thing I did do was drink a few beers, a little bit of wine and quite possibly even a vodka or two and then made myself a little smoked pork loin for din dins. It was smoky and sticky and delicious, and then the next day in a sandwich with egg and brown sauce and the dirty hangover that could’ve so easily edged it’s way into my day didn’t even get a look in. Suck shit dirty hangover.
Smoked pork, egg and brown sauce sandwich for breakfast. Oh dear good lord this was the business

Smoked pork, egg and brown sauce sandwich for breakfast. Oh dear good lord this was the business

Smoky pork loin goodness

Smoky pork loin goodness


1.5kg pork loin (mine came from Cromwell Farms)
¼ cup yellow mustard
2 tablespoons honey (straight from Cromwell Farms hives)
1 tablespoon apple cider vinegar

• Mix mustard, honey and vinegar together and rub that goodness all over the pork. Really give it some love. Set aside for an hour or two to get a little sexier
• Put in your webber/smoker/grill/oven on low-medium heat (160-170C) for an hour or so
• Rest for 15 minutes, slice and eat it in your face
• Smile and be proud that you did something really nice with a pile of stuff from a farm just up the road
• Tomorrow you can put the leftover pork in a sandwich with your own chooks eggs, Phil’s brown sauce and bread from Jordans Organic Bakery in Mullumbimby. Locavore belly filling satisfaction at it’s very finest!

Pretty carrots...

Pretty carrots…


A cucumber, a handful of carrots and a little parsley and mint all from the back garden, sliced thinly on the diagonal
A splash white wine vinegar
A splash of olive oil
• Get it all together and check seasoning
• Let it sit for 5-10 minutes for flavours to mingle and really get to know each other
• Feel free to beam with pride that everything for this salad came from your own garden
• In hindsight, this really was a great celebration of simple home-grown goodness that this blog seems to be all about… I think…

17 comments on “Smoky Nom Noms Pork Loin for the Blogiversary

  1. Loving Lismore And The Rest says:

    Happy birthday ‘shitty nom noms! xx

    1. Shitty nom noms! I like it 🙂

  2. Amanda says:

    Glad to hear you drank to your blogaversary! Happy 3rd! I know a think or two about a dirty hangover. This looks like a really good meal. Great to see you still at it. xo A

    1. Cheers Amanda. No signs of slowing down anytime soon!!! 🙂

  3. Mr Fitz says:

    Perfectly fitting i think.. Not going to bother saying happy blog anniversery.. Oh pants! Just did.. Feck..

  4. cheergerm says:

    Happy belated 3 years (hoo ha!) Mr Food. The card is in the mail. (Umm, that bit is a lie) but this next bit isn’t..this food looks the business. Pretty carrots and all. It’s reading blogs and ‘cyber meeting’ peeps such as you that is the icing on the blogging cake, so to speak. Keep on trucking my fine pork loving bloggy friend.

    1. Why thank you for those very kind words Mrs Cheer 🙂

  5. platedujour says:

    Oh my…I can tell some people know how to celebrate 😀 it looks yummy!

    1. Why thank you. We do try 🙂

  6. Conor Bofin says:

    Excellent pork. Happy Blogaversary.

  7. Dana Fashina says:

    Dude, what the fuckity fuck fuck!!
    Of course we’re here for you.
    To celebrate with you.
    May you and these pork loins forever remain in my vista.


    1. And now the sermon is complete 🙂

  8. Ginger says:

    What a great way to celebrate a forgotten birthday! I’m in so much hope as nobody ever remembers my birthday either – I might even get something as delicious as this! No idea what nom noms or dim dims are but it looks right up my street 🙂
    Happy 3rd anniversary, Foodisthebestshitever! Lucky you!

    1. From one Ginge to another that means a lot. Cheers Ginger
      PS don’t worry about the nom noms or the din dins 🙂

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