Pork Brine
Ingredients
¼ cup plus 2 TBS honey
12 bay leaves
3 large rosemary sprigs
½ bunch (1/2 ounce) thyme
½ bunch (about 2 ounces) flat leaf parsley
½ cup garlic cloves, crushed, skin left on
2 TBS black peppercorns
1 cup (5 ounces) Kosher salt
8 cups water
Directions
Combine all the ingredients in a large pot, cover, and bring to a
boil. Boil for 1 minute, stirring to dissolve the salt. Remove from
heat and cool completely, then chill before using. The brine can be
refrigerated for up to 3 days.
Fig and Balsamic Jam
Ingredients
2 pounds figs, preferably Black Mission or Kadoata, stems removed
and coarsely chopped
1 ½ cups granulated sugar
½ cup balsamic vinegar
1 Tsp black peppercorns, tied into sachet
Fresh lemon juice
Directions
Combine the figs, sugar, balsamic vinegar, and sachet in a large
saucepan and attach a candy thermometer to the pan. Bring to a simmer
over medium-high heat, then lower the heat to maintain a gentle simmer and
cook, stirring to break up the larger pieces of fig, keeping a chunky
consistency, until the jam reaches 215 to 220F. Remove from heat.
Remove sachet and stir in lemon juice to taste. Spoon the
jam into canning jar or other storage container, cover, and let cool to room
temperature, then refrigerate for up to 1 month.
Makes 2 ½ cups
Notes:
Great when spooned onto a nice brie and chunk of chewy bread.
Fig Stuffed Roast Pork Loin
Ingredients
Pork Brine, cold
One 2 ½ pound pork loin roast
1 large fennel bulb
Canola oil
½ cup ½ inch cubes ciabatta or other artisan bread
1 Tsp minced garlic
1 TBS finely chopped shallot
1 cup Fig and Balsamic Jam
¼ cup chicken stock
½ Tsp finely chopped thyme
Kosher salt and freshly ground black pepper
Gray salt or coarse sea salt
Directions
Pour the brine into a container (I prefer to use large zip-lock
bags) large enough to hold the pork loin and add the pork. Refrigerate
for 10 hours (no longer, or the pork may become too salty).
Remove pork loin from the brine (discard the brine) and rinse
under cold water. Pat dry with paper towels, or let air dry.
Using a long thin knife, make a horizontal lengthwise cut all the
way through the center of the loin. (Instead of making one long slit, you
may find it easier to cut halfway into the meat, working from either
end.) Turn knife and make a vertical cut through the meat (the two cuts
should intersect like a plus sign). Let the meat rest at room temperature
while you prepare the stuffing.
Cut the stalks from the fennel and trim the root end. Remove
the thicker outer layers. Separate the bulb into individual layers and
cut into batons about 1 ¼ inches long and ½ inch wide; you need ½ cup
fennel. Reserve the remaining fennel for another use.
Set a cooling rack over a small baking sheet and line it with
paper towels. Heat some canola oil in a medium frying pan over medium
heat. Add the break cubes and cook, tossing to brown on all sides.
1 to 2 minutes. Transfer the bread to the lined rack.
Pour off any excess oil, leaving just a light film in the pan,
return the pan to the heat, and add the fennel. Cook until tender with
just a little bite left, 2 to 3 minutes. Add the garlic and shallot and
cook for 1 minute. Stir in the jam and warm through, then add the bread
cubes, chicken stock, thyme, and salt and pepper to taste, stirring until
thoroughly combined. Transfer to a bowl and let cool completely.
Preheat oven to 350F. Put a roasting rack in a small roasting
pan and put it in the oven.
Meanwhile, use your fingers to widen the cavity in the meat enough
to hold the stuffing, working from either end of the loin. Spoon the
filling into the cavity, pushing the filling into the center of the
roast. Turn the roast around and finish stuffing it from the other
end. Tie the roast with kitchen twine being careful not to pull the
string so tight that it pushes out the filling.
Season the loin on all sides with salt and pepper. Heat some
canola oil in a large frying pan over medium-high heat until smoking. Add
the loin to the pan and brown on all sides, moving it to a different area of
the pan with each turn.
Transfer the pork to the roasting pan and roast 30 to 40 minutes,
or until the internal temperature is 135 to 140F (if you prefer your pork less
pink). Remove from oven and let rest in a warm spot for 30 minutes for
medium-rare to medium.
Remove string and cut the loin into ¼ inch thick slices.
Arrange on platter and sprinkle with gray salt.
Serves 6
