Pan with rack
2-3 qt. heavy-bottomed, non-reactive pot
1 6 lb. pork loin
2 Tbsp. olive oil
2 Tbsp. corn oil
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)
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.
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.