Brined Pork Porterhouse with Dried Fig Saba Sauce
Recipe courtesy Anne Burrell
Show: Secrets of a Restaurant Chef
Episode: The Secret to Pork Porterhouse
Rate This RecipeRead users' reviews (3)
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By jdburdick_11410319
portland, OR
on September 14, 2012
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She doesn't say in the recipe what liquid to use for the brine. I'm thinking water, mixed with the salt, garlic etc.
By BlairSollenberger
on May 20, 2012
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A powerhouse of awesome flavor! I didnt have Saba and I had some thick pork tenderloin medallions for dinner the day this episode aired. I made it with balsamic vinegar sweetened a bit as Chef Anne suggested. It took a little longer to reduce the sauce but it was so tasty we used it over the baked sweet potatoes as well. Thanks, Anne. Awesome as always.
By devildogrn
San Diego, CA
on March 31, 2012
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Another great hit from Anne! Amazing flavor! I could not find the 18 oz porterhouse pork steaks so used regular sized porterhouse pork instead. Instead of brining the pork, I made a blend of the sage, oil, etc and let it sit on the pork for two hours. The rest of the recipe I followed exactly as written. Wow - if you want something different you definitely need to try this! It beats the heck out of the standard pork chops and apple sauce!