Empty My Fridge
How to Make an Easy Juicy Pork Loin
Ingredientes
- Pork loin3–4 lb
- Garlic · crushed, chopped6–8 + 3–4 dentes + 1 colher de sopa
- Juniper berry · crushed8–10
- Approx. Water8 xícaras
- Salt⅓ xícara
- Brown sugar⅓ xícara
- Clarified Butter or vegetables oil2 oz
- Black pepper
- Butter2 oz + 2
- Shallot · minced2
- Apple · peeled3
- Cumin · ground2 ¼ colheres de chá
- Cayenne pepper½ colher de chá
- Maple syrup2 colheres de sopa
- Honey2 colheres de sopa
- Toasted sesame oil2 colheres de sopa
- Molho shoyu2 colheres de sopa
- Worcester Sauce1 colher de chá
- Hot sauce1 colher de chá
- Vanilla½ colher de chá
Modo de preparo
- 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 do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
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