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

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

FSD Resources