RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 144
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| Recipe Name: |
Asian Brined Pork Loin with Gingered Yams & Five Spice Apples |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
12.00
Hours |
Original Num Servings: |
4 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$2.34
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| # Sides Included: |
1 |
Difficulty: |
Intermediate |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Even when fully cooked, the meat will remain pink because of the brining process. Leftovers can be used to make Garlic Pork Salad
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Ingredients:
0.5 Tablespoon peppercorns, Szechwan (pink)
4 Slices ginger root 1/2 inch
2 Tablespoons oil, olive
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Directions:
Toast both peppercorns and anise until fragrant in a saute pan. Mix everything together and taste. The liquid should be tasty, but not overly salty. Place pork in brine overnight.
After brining, thoroughly rinse pork in cold water. Season the pork with black pepper and saute in well oiled pan. Color both sides then place in a 375 degree oven for 25 to 30 minutes. The middle of the pork should get hot. (150 degrees)
Let loin rest for 10 minutes then slice. Place pork around a mound of yams. Garnish with apples, chive batons and chile oil. Optional garnish for the adventuresome would be fried yam chips. |
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Gingered Yams
(Add to shopping list) :
2 Tablespoons ginger root grated
1 to taste salt and pepper
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Directions:
Place cream and ginger in saucepan and on low heat; reduce the cream by 1/3 cup.
In another saucepan, place yams and garlic and completely cover with cold water. Place on stove at medium heat and slowly boil. Cook about 20 to 30 minutes or until yams can be pierced with a paring knife then easily fall off of the knife. Strain well and place in food processor. Puree and add cream, butter, salt and pepper. Check for seasoning. Keep warm for serving. |
Five Spice Apples
(Add to shopping list) :
1 to taste oil, canola
1 Small onion, red diced
8 Ounce(fl)s juice, apple
1 to taste salt and pepper
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Directions:
In a sauté pan, coat with oil and caramelize onions. Add five spice, sugar and apples. Deglaze with juice and season. Let mixture cook and reduce by 50 percent. The apples should remain intact and have some liquid left. Stir in the butter. Check for seasoning. Do not overcook apples to mash. This can be done in advance and reheated for plating. |
Chile Oil
(Add to shopping list) :
3 Cups oil, canola
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Directions:
Heat chile and cumin in a saute pan until barely smoking. Whisk in oil. Transfer to a tall, glass jar and let stand overnight. Oil will separate.
Will keep for 3 months in the refrigerator. |
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| Nutrition per Serving: |
| Calories: |
541 |
Total Carbs: |
17.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
140.0 |
Fat: |
28.0 |
Protein: |
50.40 |
| Fiber: |
0.15 |
Sodium: |
130.00 |
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