Grilled
Pork Loin With Bulgur Pilaf and Honeyed Figs
By Executive
Chef Heidi Krahling, Insalata Restaurant, San
Anselmo, CA
Made
with:
Eden Natural Pork.
Serves
8
Pork and Pork Brine Ingredients:
8 lbs. Pork Loin (center cut)
1 gal. Very Cold Water
4 oz. Sugar
4 oz. Kosher Salt
1 tbls. Allspice Berries
3/4 tbls. Whole Black Peppercorns
1/4 tspn. Chile Flakes
4 Bay Leaves
1 bunch Fresh Thyme
1 1/2 Large Yellow Onions (sliced thin)
3 Carrots (peeled and sliced thin)
1 Orange Peel (zested into wide ribbons)
Bulgur
Pilaf Ingredients:
2 cups Bulgur
1 Medium Yellow Onion (small diced)
2 oz. Olive Oil
1 oz. Butter (unsalted)
16 oz. of Water (more if needed)
1/4 cup Toasted Walnuts
1/2 bunch Green Onions
1/2 bunch Parsley (finely chopped)
TT Salt and Pepper
Honeyed
Figs Ingredients:
1 cup Honey
1 cup Sherry
1 Rosemary Sprig
1 tbls. Black Peppercorns
3 baskets of Figs (either brown turkey or black
mission)
Zest of 1 lemon
Ginger (1 inch long, peeled, thinly sliced julienned)
Sautéed
Spinach Ingredients:
1 lb. Spinach (washed and dried)
2 tbls. Butter (unsalted)
Salt and Pepper
Procedure:
1. To make the brine, in a
large mixing bowl whisk together the water,
sugar, kosher salt, allspice berries, whole
black peppercorns and chile flakes, making sure
to dissolve the sugar and salt. Add the rest
of the ingredients, and stir to combine.
2.
In a clean container that is large enough to
accommodate all the protein and all the brine,
ladle in about an inch’s worth of brine
making sure to include plenty of the flavoring
ingredients. Add the protein in a single layer.
Add enough brine to cover. Cover with a tight
fitting lid and label with the date, as well
as the date to be removed, and then refrigerate.
Brine for 1-2 days.
3.
For the bulgur, in a large sauce pan, melt butter
and olive oil over low heat. Add bulgur and
salt and pepper, and toast over low heat, stirring
occasionally, for 30 minutes until the bulgur
is medium brown. Add water and cover pan with
a lid, simmer over low heat until water is almost
evaporated. Turn heat off and let sit for 30
minutes until bulgur is cooked. Lay bulgur onto
a flat sheet pan and cool to room temperature.
Once cooled, in a large bowl, stir bulgur and
add in walnuts, onions and chopped parsley.
Add additional salt and pepper if necessary.
Keep warm.
4.
For figs, over low heat, simmer sherry reduction
ingredients for approximately 30 minutes, until
reduced to a glaze consistency. Toss in figs,
thinly sliced ginger and lemon zest and set
aside.
5.
Sauté spinach over medium heat with butter.
Salt and pepper to taste. Set aside.
6.
Remove pork from brine, rinse and pat dry. To
roast the pork, preheat the oven to 375æ. Rub
with salt and pepper. Place pork loin on a roasting
rack and pan. Roast pork for approximately 1
hour. Remove pork, tent with foil, and allow
to rest for at least 15 minutes before slicing.
Serve when internal temperature reaches 165æ.
To
Serve:
Warm pilaf and place in the center of a warm
plate. Top with spinach. Lean pork loin slice
on the bulgur and drizzle with honeyed figs.
Other
Great Related Links:
Eden Natural
http://www.betterpork.com/
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Related Links:
Take
the Hobbs Cure
|
