Juniper Berry-Brined Pork Loin with Apple Bacon Jam, Mascarpone and Roasted Corn Polenta and Charred Vegetables
Submitted by Matt Muntefering, Executive Chef, Minnehaha Country Club, Sioux Falls, S.D.
Yield: 14-16 chops
For the Juniper Brined Pork:
2 7-lb. Duroc pork loin racks, frenched
3 tbsp. juniper berries
2 tbsp. allspice berries
1 tbsp. fennel seed
2/3 cup brown sugar
1/2 cup kosher salt
2 cloves
2 bay leaves
1 tsp. red pepper flakes
1 tbsp. yellow mustard seed
1 tbsp. black mustard seed
10 sprigs fresh thyme
1 tbsp. fresh garlic
2 cups water
3 qts. ice water
Procedure:
• Pop the yellow and black mustard seeds in a sauté pan over medium high heat. Add remaining dry spices and toast lightly.
• Add sugar, salt, garlic and 2 cups of water. Simmer for 20 minutes. Dump into ice water.
• Submerge the pork in the brine. Cover and chill for 24 hours.
• Wash off brine and pat dry.
For the Basting Liquid:
2 cups apple cider
2 cups apple cider vinegar
1 cup sriracha chili sauce
Procedure:
• Combine basting liquid ingredients and put into a squeeze bottle.
• Cold-smoke the pork by setting up a smoking unit with pecan pellets at 146º F. Baste every hour until an internal temperature of 125º F. is reached.
• Pull off smoker. Chill and cut into 10-ounce chops.
• Transfer meat to char broiler and grill until an internal temperature of 145º F. is reached.
For the Apple Bacon Jam:
Yield: About 3 cups
1.5 lbs. bacon, diced
5 apples, peeled and cubed
1 Spanish onion, diced
2 tsp. garlic
1 tsp. fennel seed
1 tbsp. fresh rosemary, chopped
3 cloves
2 cups apple cider vinegar
1 cup brown sugar, packed
3 tbsp. lemon juice
to taste salt and pepper
Procedure:
• Render bacon in a heavy-bottom saucepan. Once crispy, drain grease and set the bacon aside.
• Combine all of the ingredients, except for the bacon, in a pot and bring to a boil. Cover and set to a medium-low heat. Reduce to syrupy consistency. Add the bacon and season to taste.
For the Polenta:
5 cups chicken stock
1 cup polenta (coarse cornmeal)
1 tbsp. fresh garlic
1/4 cup yellow onion, diced
1/4 tsp. vanilla paste
2 cups roasted fresh corn kernels
1/4 cup Parmesan cheese
1/2 cup mascarpone cheese
2 tbsp. butter
to taste salt and pepper
Procedure:
• Sweat onion with oil and garlic. Add stock and vanilla, bring to a boil, then slowly whisk in polenta.
Once polenta is all in and is a pudding consistency, add the mascarpone, Parmesan, roasted corn and butter. Adjust seasonings if necessary.
For the Charred Vegetables:
4 ozs. pattypan squash, washed and halved
4 ozs. Brussel sprouts, halved and blanched
oil
salt and pepper
Procedure:
• Toss vegetables in oil, season with salt and pepper and transfer to a perforated pan. Char on the broiler, stirring occasionally.
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