13 March 2017 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 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.