Balsamic Glazed Pork Loin with Strawberry Puree

Balsamic Glazed Pork Loin with Strawberry Puree

Chef Paul Cummings
Heidel House Resort and Spa

643 Illinois Ave.

Green Lake, WI 54941

2013 Taste of Elegance – Best of Soy

Ingredients:

Pork Brine

8 cups water

½ cup kosher salt

1 cup molasses

2 cups honey

1 cup soy sauce

1 tablespoon dried red pepper flakes

1 tablespoon dried sage

Large bunch fresh thyme

2 heads garlic, broken into individual cloves, peeled

5 pounds ice cubes

2 pounds pork loin

Salt and pepper to taste

8 ounce strawberries

2 tablespoons sugar

1 teaspoon vanilla

Balsamic vinegar, to taste

Pork Brine: In a medium pot, over medium heat add 3 quarts water, bring to boil. In a large mixing bowl, add kosher salt, pour the boiling water over the salt slowly. Stir to blend. Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt water mixture, stir to blend. Add the remaining 3 quarts of cool water. In a large container, add the ice, pour the brine over the ice.Use a large whisk to blend all of the ingredients. Submerge the pork in the brine. Cover;place in refrigerator to allow pork tobrine overnight or for 1 hour.

In a blender, add strawberries, sugar and vanilla; puree. Strain puree; set aside.

Preheat oven to 350⁰ F. Place large sauté pan over high heat. Add brined pork loin, salt, and pepper; sear pork. Remove from pan, place in a 9 x 13 inch baking pan. Place in oven; bake for one hour or until internal temperature of140⁰ F. Remove from oven. Cut into 4 to 6 servings. Place on serving plates, top with strawberry puree and drizzle with balsamic vinegar. Serve with smoked com pudding and bacon apple potato pancakes.

Yield: 4-6 servings