Brined Pork Loin with Molasses Glaze
Molasses-Mustard Glaze (for pork):
1/4 cup Dijon
2 tablespoons whole-grain mustard
1/4 cup molasses
Salt and freshly ground black pepper
Pork:
5 cups water
1 container apple juice concentrate, thawed
1/2 cup kosher salt
1/2 cup brown sugar
1 Spanish onion, peeled and quartered
10 black peppercorns
10 mustard seeds
8 sprigs fresh thyme
2 bay leaves
1 (2 1/2 to 3-pound) boneless pork loin, trimmed of fat
2 tablespoons olive oil
Salt and freshly ground black pepper
3 shallots, finely chopped
For the glaze:
Whisk all the glaze ingredients in a small bowl.
For the pork:
Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
Preheat oven to 425 degrees F.
Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
Slice the rack into chops and place on a large plate. Garnish with parsley sprigs.
My notes: Seth and I aren't big fans of ham so I thought I decided to do a pork loin along with ham for Easter. We make pork quite a bit, but this is the first time that I tried a brine. I think it definitely made a difference and I'll make it again sometime.
Wednesday, April 21, 2010
BBQ Pulled Pork
Homemade Barbecue Sauce:
4 tablespoons unsalted butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Essence, recipe follows
2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar
In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.
Yield: about 3 cups sauce
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
My notes: I usually buy a pork loin instead of the butt (or shoulder) because it's not quite as grisly. I put the pork in the crock pot and pour apple juice and apple cider vinegar (about 1/4 cup) over the pork, until it's almost covered. I cook it on high for 3 to 4 hours until the pork can be shredded. After shredding the pork I ladle off most of the juice and mix in enough barbecue sauce to coat the meat. Serve on white bread, white hamburger buns or small Portuguese rolls.
Homemade Barbecue Sauce:
4 tablespoons unsalted butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Essence, recipe follows
2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar
In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.
Yield: about 3 cups sauce
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
My notes: I usually buy a pork loin instead of the butt (or shoulder) because it's not quite as grisly. I put the pork in the crock pot and pour apple juice and apple cider vinegar (about 1/4 cup) over the pork, until it's almost covered. I cook it on high for 3 to 4 hours until the pork can be shredded. After shredding the pork I ladle off most of the juice and mix in enough barbecue sauce to coat the meat. Serve on white bread, white hamburger buns or small Portuguese rolls.
Chicken Artichoke Casserole
2-3 boneless, skinless chicken breasts
1 can artichoke hearts (chopped)
1 package chopped spinach (thawed and squeezed dry)
1/3 cup light mayonnaise
1/3 cup Parmesan cheese
1/2 cup reduced fat mozzarella cheese
1/2 tsp. chopped garlic
Cut chicken into bite size pieces. In a casserole dish mix mayo, Parmesan cheese, spinach, artichoke hearts, garlic and most of the mozzarella cheese. Mix in the chicken pieces. Sprinkle remaining mozzarella cheese on top. Bake at 350 for 30-45 minutes, until chicken is done.
My notes: This is pretty much the same recipe that I use for spinach artichoke dip, but with chicken mixed in. I just winged it and was surprised with how good it turned out. Serve with rice.
2-3 boneless, skinless chicken breasts
1 can artichoke hearts (chopped)
1 package chopped spinach (thawed and squeezed dry)
1/3 cup light mayonnaise
1/3 cup Parmesan cheese
1/2 cup reduced fat mozzarella cheese
1/2 tsp. chopped garlic
Cut chicken into bite size pieces. In a casserole dish mix mayo, Parmesan cheese, spinach, artichoke hearts, garlic and most of the mozzarella cheese. Mix in the chicken pieces. Sprinkle remaining mozzarella cheese on top. Bake at 350 for 30-45 minutes, until chicken is done.
My notes: This is pretty much the same recipe that I use for spinach artichoke dip, but with chicken mixed in. I just winged it and was surprised with how good it turned out. Serve with rice.
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