Chimney Rock Pork Loin

Menu Part: 
Cuisine Type: 

After brining, pork loin is cooked on hot bricks in this unique preparation. The pork is paired with a sweet and spicy pineapple salsa and served with rice.


4 cups apple juice
3 1⁄2 cups water
1⁄2 cup salt
1⁄2 cup brown sugar
3 tbsp. peppercorns
1 bay leaf
8 1-in. thick-cut boneless pork loin chops

4 tbsp. ground cumin
2 tbsp. salt
1 tbsp. pepper

Firecracker Salsa:
1⁄2 cup pineapple
1⁄2 cup cucumber
1⁄2 cup red onion
2 tbsp. jalapeno
1 tbsp. brown sugar
1 pinch salt


5 cups jasmine rice
5 cups water
1 tsp. rice wine vinegar
1 pinch each salt and pepper


1. Combine brine ingredients and marinate for at least 4 hr. and up to 2 days.

2. Combine crust ingredients. Remove pork from brine, pat dry, roll in crust.

3. For salsa, chop first four ingredients in small dice. Mince jalapeno. Combine all and reserve.

4. Prepare jasmine rice according to package directions.

5.  Preheat fire bricks in oven at highest temperature, preferably 700° F., for at least 2 hr. Put pork on bricks and sear both sides until desired doneness.

6. Place portion of rice on plate, top with Firecracker Salsa. Rest pork against rice and add small amount of additional salsa. Serve with grilled aspargus.

Source: Recipe from Chef Jeremy Kelly

More From FoodService Director

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources