This pork is extremely moist due to the quick brine that opens its pores. Brining is an age-old process of food preservation where meat is placed in a salt-water mixture before cooking to add flavor and tenderness while reducing the cooking time. By immersing meat in a liquid with a higher concentration of salt (1 cup of kosher salt to 1 gallon of water), the liquid will be absorbed into the meat. Because the meat is now loaded with extra moisture it will stay that way longer while it cooks.
FOR THE BRINE
- 1 quart water
- ¼ cup kosher salt
- 1 sprig thyme
- 1 bay leaf
- 1 tablespoon whole black peppercorns
FOR THE PORK TENDERLOIN
- 1 each – 1½ pound pork loin, fat and silver skin trimmed
- black pepper, to taste
FOR THE GARNISH
- 2 pears, peeled, left whole, cored, cut into ½-inch thick round slices
- 1 tablespoon granulated sugar
- 1 tablespoon water
- braised red cabbage (recipe can be found here)
- roasted barley pilaf (recipe can be found here)
- pork sauce, as needed
Place the pork loin in a large bowl. Pour cooled brine over the meat. Add enough cold water to completely cover the pork. Cover and refrigerate up to 1 hour. Remove pork from the brine and rinse.
To cook the pork, season the pork with pepper and place the pork loin on the hottest part of the grill for 3-4 minutes per side. Move the meat to a cooler spot and continue to cook until done (approximately internal temperature of 145F). Keep warm and allow the meat to rest at least 10 minutes.
TO PREPARE THE PEAR GARNISH: Place the sugar and water in a medium size sauté pan over medium heat. When the water boils and the sugar is dissolved, add the pear slices. Reduce the heat to a simmer and cook the pears until the sugar syrup caramelizes and the pears are tender.
TO SERVE: Slice the pork loin into 8 medallions. Place two caramelized pears slices on a plate. Top each with a little barley and a medallion of stuffed pork. Top each medallion with the warm braised red cabbage and drizzle with pork sauce.
SUBSTITUTIONS AND OPTIONS: A roasted leg of lamb, an herb roasted chicken or even with a grilled beef flank or hanger steak can be substituted and plated on top of the cabbage.
BEVERAGE NOTES: The spiced, vinegar cabbage calls for a Rhône-style red wine with soft tannins and a bit of black fruit and spice. Try an old world Côte de Rhône from France or a new world Napa Valley Syrah.
Makes 4 entrée servings
Stuart Stein - Stuart Stein When it comes to regional, market-driven cooking, many chefs talk the talk, but few walk the walk quite as ardently as ...
