PORK LOIN, SMOKED a.k.a. FRESH HAM
Used in March 2014 show with out the glaze and THE OCTOBER DINNER SHOW 2010 with pomegranate glaze below.
For marinating pork:
- 1 pieces boneless pork loin
- 2 quarts water
- ½ quart soy sauce
- 1 cup light brown sugar
- 1/4 cup sea salt
- For searing:
- 3 tablespoons flavors for frying spice blend
- 1 tablespoon sea salt
- grapeseed oil, as needed
Cut loin into 2 pieces and tie for roasting; meanwhile combine remaining ingredients in a non-reactive container; whisk to combine; place pork into brine and cure for 90 minutes under refrigeration; remove and cold smoke for 4 minutes using cherry wood chips; remove and refrigerate for 4 hours to set smoke and finish curing.
Season pork with flavors for frying generously on top only. Season next with sea salt, rubbing seasonings into the meat. Lightly coat the bottom of skillet with grape seed oil over medium high heat and sear pork pieces all sides. Remove to oven roasting pan and cool if not cooking immediately, or roast loin in 325°F oven for approximately 35- 50 minutes or until it reaches an internal temperature of 140°F; remove/tent with foil for 10 minutes before slicing.
Serve with Pomegranate glass as we did in October show 2010. Heat reserved glaze as a sauce for service.
1/2 cup pomegranate molasses
- ½ cup blue agave
- 3 tablespoons Dijon mustard
- 3 tablespoons fresh horseradish, drained of vinegar/water
- 1 tablespoons coriander, cracked
- ¼ cup parsley, chopped
Method: Combine all ingredients and reserve.