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Sweet, creamy, and slightly spicy pork loin with Italian roasted red potatoes and homemade cinnamon-spiced apple sauce
Shared by Club Members Gil and Debra Brum
Serve with our Martin Ray Reserve Los Carneros Pinot Noir
BRINING INGREDIENTS:
� 2-3 pound pork loin roast
� 3/4 cup sugar
� 3/4 cup Kosher salt
� 3 cups HOT water
� 5 cups cold water
� 3 bay leaves, crumbled
� 1 tbsp. black peppercorns
� 10 garlic cloves, crushed
ITALIAN ROASTED RED POTATOES:
� 2 lbs. red potatoes cut into cubes
� 4 tbsp. extra virgin olive oil
� Leaves from 4 sprigs of fresh rosemary, chopped
� 2 sage leaves, chopped
� Salt and pepper
APPLESAUCE INGREDIENTS:
� 3 lbs. apples (half golden delicious, half Gala), peeled, cored and cut in 3/4 inch pieces
� 1 cup water
� 1/3 cup packed golden brown sugar
� 2 1/2 tbsp. fresh lemon juice
� 1/2 tsp. ground cinnamon
DIJON MUSTARD SAUCE:
� 1/5 cup extra virgin olive oil
� 2 tbsp. chopped garlic
� 3/4 cup ale or beer
� 1/2 cup creamy Dijon mustard
� 3 tbsp. honey
� 2 tbsp. chopped Rosemary
� Roasting pan juices
� 1/3 cup whipping cream
BRINING AND COOKING INSTRUCTIONS:
Dissolve sugar and water in 3 cups of hot water. Add all remaining ingredients and refrigerate 10-24 hours in a covered container. Remove pork loin and dry with paper towels. Cook pork loin
on a roasting rack at 350 degrees until meat thermometer reaches 150 degrees (about 55-65 minutes). Reserve roasting pan juices for Dijon Mustard Sauce.
ITALIAN ROASTED RED POTATOES:
Preheat oven to 350 degrees. Rub potato cubes until completely dry. Put in baking dish, coat all sides with olive oil. Bake for 30 minutes or until golden brown. Sprinkle with rosemary, sage,
salt & pepper and return to oven until crispy brown (10 minutes).
DIJON MUSTARD SAUCE:
In a medium saucepan saute chopped garlic in olive oil until brown. Wisk together all ingredients in the saucepan except whipping cream and roasting pan juices. Boil sauce until reduced to about
1 cup, stirring frequently. Add pan juices, whipping cream and season with pepper to taste. Arrange slightly overlapping medallion pork slices and drizzle some sauce over the edge. Serve remaining
sauce seperately.
CINNAMON-SPICED APPLESAUCE:
Combine cut apples, water, and brown suger in heavy medium saucepan. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until apples are tender, about 25 minutes. Uncover
and simmer until almost all liquid has evaporated, about 6 minutes. Remove from heat and stir in lemon juice and cinnamon. Cool 30 minutes. Using a fork, mash mixture until coarse and chunky. Serve
cold or at room temperature.
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