Ingredients — FOR 8

Pork and Pork Brine
8 lbs center cut pork loin
1 gallon very cold water
4 oz sugar
4 oz kosher salt
1 tbsp allspice berries
3/4 tbsp whole black peppercorns
1/4 tsp chile flakes
4 bay leaves
1 bunch fresh thyme
1 1/2 large yellow onions, sliced thin
3 carrots, peeled and sliced thin
peel of one orange, zested into wide ribbons

Bulgur Pilaf
2 cups bulgur
1 medium yellow onion, small diced
2 oz olive oil
1 oz unsalted butter
16 oz of water, more if needed
1/4 cup toasted walnuts
1/2 bunch green onions
1/2 bunch finely chopped parsley
Salt and pepper to taste

Honeyed Figs
1 cup honey
1 cup sherry
1 sprig rosemary
1 tbsp black peppercorns
3 baskets of figs, either brown turkey or black mission
zest of one lemon
1 inch of ginger, peeled, thinly sliced julienned

Sautéed Spinach
1 lb spinach, washed and dried
2 tbsp unsalted butter
salt and pepper

All Recipes

Grilled Pork Loin With Bulgur Pilaf and Honeyed Figs

PAIR WITH

Cosentino 2004 Legends Meritage

750 ml   $80.00   View Details

To make the brine, in a large mixing bowl whisk together the water, sugar, kosher salt, allspice berries, whole black peppercorns and chile flakes, making sure to dissolve the sugar and salt. Add the rest of the ingredients, and stir to combine.

In a clean container that is large enough to accommodate all the protein and all the brine, ladle in about an inch’s worth of brine making sure to include plenty of the flavoring ingredients. Add the protein in a single layer. Add enough brine to cover. Cover with a tight fitting lid and label with the date, as well as the date to be removed, and then refrigerate. Brine for 1-2 days.

For the bulgur, in a large sauce pan, melt butter and olive oil over low heat. Add bulgur and salt and pepper, and toast over low heat, stirring occasionally, for 30 minutes until the bulgur is medium brown. Add water and cover pan with a lid, simmer over low heat until water is almost evaporated. Turn heat off and let sit for 30 minutes until bulgur is cooked. Lay bulgur onto a flat sheet pan and cool to room temperature. Once cooled, in a large bowl, stir bulgur and add in walnuts, onions and chopped parsley. Add additional salt and pepper if necessary. Keep warm.

For figs, over low heat, simmer sherry reduction ingredients for approximately 30 minutes, until reduced to a glaze consistency. Toss in figs, thinly sliced ginger and lemon zest and set aside.

Sauté spinach over medium heat with butter. Salt and pepper to taste. Set aside.

Remove pork from brine, rinse and pat dry. To roast the pork, preheat the oven to 375°. Rub with salt and pepper. Place pork loin on a roasting rack and pan. Roast pork for approximately 1 hour. Remove pork, tent with foil, and allow to rest for at least 15 minutes before slicing. Serve when internal temperature reaches 165°.

To serve, warm pilaf and place in the center of a warm plate. Top with spinach. Lean pork loin slice on the bulgur and drizzle with honeyed figs.