Apple Cider-Brined Roasted Pork Loin with Root-Vegetable Puree
The genesis of this recipe is a dish that I had at Tuscana Saporita, the Italian cooking school owned and run by the late Anne Bianchi and her cousin Sandra Lotti. It was a perfect week of cooking, touring, drinking wine and talking into the early morning hours. By the last supper, we had made all the pasta we could eat and a very simple pork roast took its place. It was the best culinary souvenir of the week. When I got back to Chicago, I added the very American brine and turned the roasted vegetables into a heady puree rich with roasted garlic, olive oil and balsamic vinegar.
Ingredients
Apple Cider Brine:
4 cups apple cider
1/3 cup kosher salt
1/3 cup sugar
2 bay leaves, crumbled
1 teaspoon black peppercorns
1 teaspoon whole cloves
2 cups cold water
Grilling Method: Indirect/Medium Heat
Pork Loin:
1 4 lb. pork loin
4 medium onions, peeled
6 large carrots
3 stalks celery Head of garlic, wrapped in foil
Kosher salt and pepper to taste
¼-½ cup Balsamic vinegar
2-4 tablespoons olive oil
Freshly ground black pepper
Methods/steps
Apple Cider Brine:
Combine the cider, salt, sugar, bay leaves, peppercorns and cloves in a large stockpot. Bring to a boil over medium high heat and cook for about three minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from the heat, add the cold water (or ice cubes to cool to room temperature faster). Place the pork loin in a non-reactive pan and cover with the brine. Cover or tightly close the bag and refrigerate for 6-12 hours. If you are using an extra large re-sealable bag, rotate the pork a few times to make sure all of the meat gets brined. Before roasting, remove the pork and pat dry with paper towels.
Pork Loin:
Just before grilling, lightly brush pork with olive oil. Place pork on a roast holder and place in a large drip pan or roasting pan. Meanwhile, coat vegetables with oil and place in pan. Grill for one hour or until an instant-read meat thermometer reaches 155°F. Remove pork from roasting pan. Let meat rest for 10 minutes. Meanwhile, place vegetables and any pan juices in food processor, add balsamic vinegar and olive oil and purée. Add vinegar and oil as needed to thin out. Adjust seasonings to taste.
Cut pork into thin slices and spread with sauce (sauce will be thick) and serve.
Serves 6-8
ALL RECIPES ©ELIZABETH KARMEL 2019