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
- Place the pork in a large vessel containing all the brining ingredients. Leave to brine for 3-4 hours (no longer then 12).
- Preheat oven to 400°
- 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.
- Roast for 20-30 minutes turning over vegetables several time throughout the cooking time.
- Turn oven up to 500°.
- Remove pork from brine and dry well.
- 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.
- Cut the pork into 2 inch plus steaks.
- 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:
- Bring the water to a boil in a 2-3 qt. heavy-bottomed, non-reactive pot.
- Add the polenta, stirring with a whisk constantly until it has been incorporated completely into the water.
- Turn the heat down to medium-low and continue stirring with a wooden spoon. Stir from the bottom so the polenta cooks evenly.
- Cook for 20-30 minutes, stirring occasionally to keep any lumps from forming.
- Add the butter and parmesan and stir to combing. Add the salt to taste.