Empty My Fridge
How to Make an Easy Juicy Pork Loin
Ingredientes
- Pork loin3–4 lb
- Garlic · crushed, chopped6–8 + 3–4 dientes + 1 cda.
- Juniper berry · crushed8–10
- Approx. Water8 tazas
- Salt⅓ tazas
- Brown sugar⅓ tazas
- Clarified Butter or vegetables oil2 oz
- Black pepper
- Butter2 oz + 2
- Shallot · minced2
- Apple · peeled3
- Cumin · ground2 ¼ cdtas.
- Cayenne pepper½ cdtas.
- Maple syrup2 cdas.
- Miel2 cdas.
- Toasted sesame oil2 cdas.
- Soy sauce2 cdas.
- Worcester Sauce1 cdta.
- Hot sauce1 cdta.
- Vanilla½ cdtas.
Preparación
- Make small cuts in the top of the pork and push the garlic cloves into them.
- Mix all brine ingredients in a container large enough for the pork and keep it in the fridge for 3 to 4 hours, no more than 6 hours.
- Season the roast on all sides with black pepper only; do not add salt.
- Heat the clarified butter or oil. Add the roast and sear on all sides until golden brown.
- Bake until the internal temperature reaches 130°F/55°C.
- Brush the roast with the glaze and return it to the oven for another 10 to 15 minutes, or until it reaches 145°F/63°C.
- For the apple purée: melt butter in a saucepan, add the shallots and cook until light golden brown. Add the remaining apple purée ingredients and cook on very low heat for 15 to 20 minutes.
- Purée the apples in a food processor until very smooth, adding butter at the end as needed.
- For the glaze: mix all glaze ingredients and adjust the seasoning to taste.
Resumido del vídeo de Chef Jean-Pierre. Míralo para los detalles.
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