' Beringer - Beignets with Maple Pots de Cr?me
Remember me
Forgot username or password?
New to Beringer.com?
Create account
Home >

Brown Sugar Brined Berkshire Pork with Creamy Polenta and Roasted Root Vegetables

Brown Sugar Brined Berkshire Pork with Creamy Polenta and Roasted Root Vegetables


Large pot
Large bowl
Pan with rack
2-3 qt. heavy-bottomed, non-reactive pot


  • 1 6 lb. pork loin
  • 2 Tbsp. olive oil
  • 2 Tbsp. corn oil
  • Cracked pepper
  • 3 large loose carrots chopped
  • 3 creamer potatoes chopped
  • 1/2 pound brussels sprouts cleaned of outside leaves
  • 2 fennel bulbs wedged
  • 1/4 cup olive oil

For the Brine:

  • 1 gallon water
  • 1 cup Brown sugar
  • 1 cup kosher salt
  • 4 cloves of garlic crushed
  • 1 onion thinly sliced
  • 2 Tbsp. black peppercorns crushed
  • 2 Tbsp. fresh rosemary 1
  • 2 Tbsp. mustard seed crushed
  • 3 bay leaves

For the Creamy Polenta (Serves 6-8 portions):

  • 5 cups water
  • 1 cup polenta (non-instant)
  • Kosher salt
  • 4 oz. unsalted butter
  • 2 oz. parmesan cheese, grated


  1. Place the pork in a large vessel containing all the brining ingredients. Leave to brine for 3-4 hours (no longer then 12).
  2. Preheat oven to 400°
  3. Put the combination of vegetables in a large bowl (all should be cut about the same size). Toss with 1/4 cup of olive oil and pour into a sheetpan with a piece of parchment in it.
  4. Roast for 20-30 minutes turning over vegetables several time throughout the cooking time.
  5. Turn oven up to 500°.
  6. Remove pork from brine and dry well.
  7. Heat the 4 Tbsp. of two types of oil on a skillet over high heat. Sear all sides og pork loin until dark and crusty. The brown sugar will cause the pork to brown to a very dark caramel color. Be sure to distinguish dark color from burnt.
  8. Cut the pork into 2 inch plus steaks.
  9. Place on a pan with a rack (sprayed with no-stick). Finish in the hot oven for 5-6 minutes.
  10. Serve over polenta and roasted vegetables

For the Creamy Polenta:

  1. Bring the water to a boil in a 2-3 qt. heavy-bottomed, non-reactive pot.
  2. Add the polenta, stirring with a whisk constantly until it has been incorporated completely into the water.
  3. Turn the heat down to medium-low and continue stirring with a wooden spoon. Stir from the bottom so the polenta cooks evenly.
  4. Cook for 20-30 minutes, stirring occasionally to keep any lumps from forming.
  5. Add the butter and parmesan and stir to combing. Add the salt to taste.