Brined Pork with Cilantro Scented Cranberry Relish and Pureed Yams
- For the brine:
- 1 quart water
- 1/2 cup salt
- 1/4 cup sugar
- 1/2 cup pure maple syrup
- 1 bunch fresh thyme
- 3 bay leaves
- 10 juniper berries
- 10 allspice berries
- 1 carrot peeled and chopped
- 1 yellow onion peeled and chopped
- 2 stalks celery chopped
- 10 black peppercorns
- 6 8 -ounce steaks cut from the pork loin
- For the Cranberry Relish:
- 12 -ounce package fresh cranberries, washed and picked over
- 3/4 to 1 cup sugar (to taste)
- 1 whole orange, seeds removed and roughly chopped
- Cilantro, chopped to taste
- For the Pureed Yams:
- 5 to 6 medium sized yams
- 1/4 cup pure maple syrup
- 2 tablespoons dry sherry
- 4 tablespoons softened butter
- Salt and pepper to taste
- For the vegetables:
- Handful of chanterelles and brussel sprouts per person
- Olive oil
- White wine
- Salt and pepper
- Sweet cicely ( chervil) leaves
For the brine: Heat water, salt, sugar, maple syrup to a boil. Add thyme, bay leaves, juniper berries, allspice berries, carrot, onion, celery and black peppercorns. Remove mixture from the heat and allow to stand 1/2 hour. Add enough ice to the mixture to bring it to 1/2 gallon.
Add the pork steaks and refrigerate overnight.
Remove pork from brine and dry each steak with paper towels. Discard the remaining brine. Generously oil a clean, hot grill and grill the pork steaks until the internal temperature reaches 150 to 160 degrees. Remove from heat and allow to rest 5 minutes.
For the Cranberry Relish: Place all ingredients in food processor and pulse until the mixture comes together forming the desired consistency. Refrigerate. (Can be made a day in advance).
For the Pureed Yams: Bake the yams in a 375 degree oven, until they're very soft when squeezed. Remove from oven and allow to cool until they can be handled with ease, but are still warm. Remove the skins from the yams and place the pulp in a food processor adding the maple syrup, sherry and butter. Puree until very smooth. Add salt and pepper to taste.
For the vegetables: Wash chanterelles and saute with garlic, shallots, olive oil, white wine and salt and pepper. Cross-cut the sprouts remove outer leaves. Blanch until cooked through and refresh in an iced water bath.
Cut in half, and fry cut side down in butter. Cook over high heat without shaking until caramel brown.
To serve: Place a scoop of the pureed yams in the center of the plate and rest the pork loin steak at a slant. Scatter a few sprouts around the plate and lay the chanterelles between the sprouts. Garnish with sweet cicely (chervil) leaves. Place a spoon of the relish next to the pork. Enjoy!
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