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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

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 375. 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 165.

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


Other Related Chef Recipes:
Cataplana - Portugese Clam, Hobbs Portugese Chorizo and Tomato Saute

Crispy Applewood Smoked Bacon Gremolata

Elysees Marinated Olives

Grilled Fish with Moroccan Charmoul Vinaigrette

Grilled Porcini Rubbed New York Steak with Carmelized Shallots,
Hen of the Woods Mushrooms and Picholine Salsa Verde

Grilled Pork Loin With Bulgur Pilaf and Honeyed Figs

Grilled Salmon Wrapped in Grape Leaves

Moroccan Lamb Tagine with Preserved Lemon and Olives served over Couscous

Roasted Rack of Lamb with Artichoke Mousse and Baby Artichoke Sauté

Sesame Tuilles

Temptation Melon and Prosciutto with Honey Peppered Figs

Vanilla Scented Yoqurt Cream with Sesame Tuilles

Other Related Links:
Take the Hobbs Cure


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