Equipment

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

Ingredients

  • 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

Directions

  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.