Whole roasted loin, pork fat potatoes, charred green apple romesco, and market vegetables.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Prairie Fresh.
Brine
INGREDIENTS
- 10 qts. Water (8 water, 2 ice) approx.
- 2 cup Brown sugar
- 1 cup Salt
- 8 cloves Garlic, gently crushed
- 1 cup Pickling spices
METHOD
- Place 8+ quart pot on heat and add ingredients.
- Bring to a boil and pour over ice into a cambro sized container.
- Let fully cool and submerge pork loin into it. Let it brine overnight.
Loin
INGREDIENTS
- 1 ea. Loin, sliced into 3rds (pat dry out of brine)
- Butcher twine
- 1/2 cup approx “Poulet spices”
METHOD
- “Poulet epices” is French for “Chicken spices.” That’s ok. They will be delicious on this pork.
- Truss the pork loin. Roast on a wire rack at 375f until you reach an internal temperature of 165f.
- Let rest and slice.
