Chimney Rock Pork Loin
Source: Recipe from Chef Jeremy Kelly
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.
Ingredients
Brine:
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
Crust:
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
Rice:
5 cups jasmine rice
5 cups water
1 tsp. rice wine vinegar
1 pinch each salt and pepper
Steps
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.