Citrus Brined Pork Loin and Corn Souffle Stuffed Tomatoes Recipe

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Ingredients

  • great bone-in pork loin is one of the great dinner party bargains you can
  • Mustard can made the day of or you can make it ahead and add the chives at the
  • garlic cloves, peeled, crushed
  • 1/4
  • cup (packed) light brown sugar
  • 1
  • teaspoon coriander seeds
  • 1
  • teaspoon black peppercorns
  • 1
  • 5-pound center-cut bone-in pork loin, chine bone removed
  • 1
  • tablespoon coriander seeds
  • 1
  • tablespoon fennel seeds
  • 1/4
  • cup (packed) light brown sugar
  • 2
  • tablespoons kosher salt
  • 1
  • tablespoon coarsely ground black pepper
  • Vegetable
  • oil (for grilling)
  • Mortar
  • and pestle or spice mill
  • Make the Citrus-Thyme
  • Brine:
  • Bring onion, garlic, bay
  • leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups
  • water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until
  • made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead;
  • Makes 1 ¼ cups. Choose a very ripe—even bruised peach for
  • teaspoon apple cider vinegar
  • teaspoon kosher salt, plus more
  • cup whole grain mustard
  • tablespoon finely chopped fresh chives
  • vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small

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