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Roast Loin of Pork with Pinot Noir Plum SauceServes 6This is a wonderfully simple recipe. Great for when you're expecting guests and prefer to do most of the preparation in advance. You can even cook the pork and make the plum sauce the day before! Cooking the pork is a two-step process. Since pork loin is relatively lean, I prefer to brine the loin overnight (see recipe below) to keep it moist and give it additional flavor. If available use an heirloom pork, like Berkshire, as it has excellent flavor and "marbling". Pork Loin
Combine the sugar, salt, peppercorns, thyme and bay leaf in 1 quart water. Stir to dissolve. Place the pork loin (submerged) in the brine and refrigerate overnight. The following day, remove the pork from the brine, pat dry. Pre-heat the oven to 325 degrees. Place a heavy bottomed sauté pan over medium heat with just enough cooking oil to coat the bottom of the pan. Place the pork loin in the pan and sear each side, turning frequently (1- 2 minutes per side). When the meat is golden brown, place the sauté pan with the pork into the oven. Roast until the internal temperature of the pork reaches 145 degrees, approximately 20 minutes. The meat should be served medium to medium-rare. This dish can be served warm or at room temperature. If serving the pork warm, place on a plate, cover with foil, and let rest for 5-10 minutes. (Roasting a cut of meat forces juices to the center of the meat. By allowing the meat rest, the pork will be moist throughout). If you plan to serve the pork at room temperature, let it rest for at least 30 minutes before slicing. Plum Sauce 1 teaspoon butter, unsalted 1shallot, thinly sliced 3 cloves garlic, sliced 1 cup Pinot Noir 1 quart vegetable broth 2 pounds fresh, whole plums (Santa Rosa or other dark red variety is best) 2 tablespoons granulated sugar 11 spearmint leaves 1/4 cup Hoisin sauce 1/4 teaspoon ground coriander Preparing the Pinot Noir Plum Sauce: In a medium saucepan over medium heat, cook the shallots and garlic in the butter until they start to brown. Add the Pinot Noir and reduce the volume by one half. Add the vegetable broth, plums and sugar. Simmer until the plums are warmed. Add the spearmint, Hoisin sauce and coriander, and simmer for another 5 minutes. Remove from the heat and strain to remove the plum skins and pits as well as the shallots, garlic, and mint. Push all the plum meat and juices through the strainer, as this is the body of the sauce. Allow the sauce to cool and then place it in a blender and process until velvety smooth. To Serve: Ladle a small pool of plum sauce onto the plate. Place three slices of pork on the sauce. Garnish with slices of fresh plum. Chef Bruce Riezenman August 2006 Eat well! |
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Copyright GreatPairings.com 2006 |
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