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PORK LOIN - BRINE - Citrus-Brined Pork Loin with Peach Mustard
Nb persons: 8
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| Bon Appetite Citrus-Brined Pork Loin with Peach Mustard The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch. PUBLISHED: JULY 2014 INGREDIENTS CITRUS-THYME BRINE | |
| ½ medium | onion, chopped |
| 2 | garlic cloves, peeled, crushed |
| 1 | bay leaf |
| ½ cup | kosher salt |
| ¼ cup (packed) | light brown sugar |
| 1 teaspoon | coriander seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | black peppercorns |
| 1 | orange, halved |
| 1 | lemon, halved |
| 4 sprigs | thyme |
| 1 5-lb. | center-cut bone-in pork loin, chine bone removed |
| DRY RUB AND ASSEMBLY | |
| 1 tablespoon | coriander seeds |
| 1 tablespoon | fennel seeds |
| ¼ cup (packed) | light brown sugar |
| 2 tablespoons | kosher salt |
| 1 tablespoon | coarsely ground black pepper |
| 1 tablespoon | paprika |
| Vegetable oil,, (for grilling) | |
| Peach Mustard - see below CITRUS-THYME BRINE Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and add 2 cups cold water. Transfer brine to a large heatproof bowl or jar. Squeeze orange and lemon juice into brine and add citrus halves and thyme. Chill until cool. Place pork in a large resealable plastic bag and add brine. Seal bag, pressing out air, and chill at least 12 hours. DO AHEAD: Brine can be made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead; keep chilled. DRY RUB AND ASSEMBLY Remove pork from brine, brushing off any spices. Let stand at room temperature 1 hour before grilling. Toast coriander and fennel seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in mortar and pestle or spice mill; combine in a small bowl with brown sugar, salt, pepper, and paprika. Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off) and oil grate. Pat pork dry and rub all over with dry rub. Grill over direct heat, bone side up, until lightly charred, about 5 minutes. Turn pork and grill, bone side down, until lightly charred, about 5 minutes more. Transfer pork to cooler side of grill, bone side up; cover grill. Grill pork, turning occasionally, until an instant-read thermometer inserted into the center of loin registers 145°, 45–60 minutes. (The internal temperature of grill should be 400°; add more charcoal or adjust heat as needed.) Transfer pork to a cutting board, tent loosely with foil, and let rest 20 minutes. Cut loin from ribs, and slice loin; cut between ribs. Serve with Peach Mustard. DO AHEAD: Dry rub can be made 1 day ahead. Store airtight at room temperature. Peach Mustard | |
| 1 large | ripe peach |
| 2 tablespoons | sugar |
| 1 teaspoon | apple cider vinegar |
| ½ teaspoon | kosher salt, plus more |
| ⅓ cup | Dijon mustard |
| ⅓ cup | whole grain mustard |
| 1 tablespoon | finely chopped fresh chives |
| Freshly ground black pepper | |
Using the tip of a paring knife, score an X in the bottom of peach. Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds. Transfer to a bowl of ice water; let cool. Peel and coarsely chop.
Bring peach, sugar, vinegar, ½ tsp. salt, and 2 Tbsp. water to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until peach is very soft and mixture thickens slightly, 5–8 minutes. Pulse in a blender until chunky (do not purée). Transfer to a medium bowl; let cool.
Mix in Dijon and whole grain mustards and chives; season with salt and pepper.
DO AHEAD: Peach mustard (without chives) can be made 2 days ahead; cover and chill. Mix in chives just before serving.
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