Brined Pork With Cilantro Scented Cranberry Relish And Pureed Yams
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
58
Sourness
50
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1
Salt1 cup
Sugar (to taste)1 cup
Pure Maple Syrup1 bunch
Thyme (fresh)2 stalks
Celery (chopped)1
Ice2 tbsps
Sherry (dry)4 tbsps
Butter (softened)1
Garlic1
ShallotDirections:
1
For the brine: Heat water, salt, sugar, maple syrup to a boil
2
Add thyme, bay leaves, juniper berries, allspice berries, carrot, onion, celery and black peppercorns
3
Remove mixture from the heat and allow to stand 1/2 hour
4
Add enough ice to the mixture to bring it to 1/2 gallon
5
Add the pork steaks and refrigerate overnight
6
Remove pork from brine and dry each steak with paper towels
7
Discard the remaining brine
8
Generously oil a clean, hot grill and grill the pork steaks until the internal temperature reaches 150 to 160 degrees
9
Remove from heat and allow to rest 5 minutes
10
For the Cranberry Relish: Place all ingredients in food processor and pulse until the mixture comes together forming the desired consistency
11
Refrigerate
12
(Can be made a day in advance)
13
For the Pureed Yams: Bake the yams in a 375 degree oven, until they're very soft when squeezed
14
Remove from oven and allow to cool until they can be handled with ease, but are still warm
15
Remove the skins from the yams and place the pulp in a food processor adding the maple syrup, sherry and butter
16
Puree until very smooth
17
Add salt and pepper to taste
18
For the vegetables: Wash chanterelles and saute with garlic, shallots, olive oil, white wine and salt and pepper
19
Cross-cut the sprouts remove outer leaves
20
Blanch until cooked through and refresh in an iced water bath
21
Cut in half, and fry cut side down in butter
22
Cook over high heat without shaking until caramel brown
23
To serve: Place a scoop of the pureed yams in the center of the plate and rest the pork loin steak at a slant
24
Scatter a few sprouts around the plate and lay the chanterelles between the sprouts
25
Garnish with sweet cicely (chervil) leaves
26
Place a spoon of the relish next to the pork
27
Enjoy!