PORK LOIN WITH SWEET POTATO PUREE, ROASTED VEGETABLES AND PISTACHIO CRANBERRY CRUMBLE

Jeff Sellers, executive chef at Leon’s Full Service, adds a lot of flavorful touches to this brined pork loin recipe. You can roast the pork in the oven or grill it. Either way, it’s a decadent fall dish.

1 quart water

½ cup salt, plus more for seasoning ¼ cup sugar

5 garlic cloves, divided

2 whole allspice

1 cinnamon stick

2 bay leaves

2 pounds pork loin

2 pounds of sweet potatoes, peeled

and cut into chunks

½ yellow onion

1 quart heavy cream

1 quart vegetable stock

Black pepper, to taste

2 turnips, quartered

½ head red cabbage, cut into small

chunks

Neutral oil, such as canola oil

¼ cup pistachios

¼ cup dried cranberries 1 tablespoon butter

1 head of bok choy or baby bok choy,

cut into chunks

¼ cup white wine

Brine the pork: In a sauce pot, combine water, salt, sugar, 2 garlic cloves, allspice, cinnamon stick and bay leaves and bring to boil. Do not reduce. Take off heat and cool. While the brine cools, cut the pork into 5-ounce portions. You will get better portion sizes if you cut the pork loin longways first, then cut it into portions. Place the pork portions in a large container, pour the cooled brine over the pork, cover and leave in the refrigerator for 24 hours.

Heat the oven to 450 degrees. Remove pork from the refrigerator, and pat dry.

In a large sauce pot over medium heat, add sweet potatoes, onion, remaining 3 garlic cloves, heavy cream and vegetable stock. Simmer until vegetables are soft. Let them cool a little bit, then puree in a blender until smooth. Season with salt and pepper to taste. Set aside.

On a sheet pan, toss the turnips and cabbage in oil, salt and pepper and roast in oven at 450 degrees for about 7 minutes. Let cool.

In a food processor, pulse together pistachios and cranberries and set aside for garnish.

On a sheet pan, roast pork loin in the oven for about 10 minutes, then let rest for 3 minutes.

While resting the pork, heat a saute pan on high, add roasted turnips and cabbage and glaze with butter. Add bok choy and white wine. Cook wine out, remove from heat and season with salt and pepper.

To serve: Plate the sweet potato puree, then add the vegetables. Slice the pork loin and place on top. Garnish with the pistachio cranberry crumble.

Serves 4.

Per serving: 1,326 calories (percent of calories from fat, 70), 58 grams protein, 42 grams carbohydrates, 5 grams fiber, 104 grams total fat (60 grams saturated), 425 milligrams cholesterol, 1,820 milligrams sodium.

Leon’s Full Service’s Grilled Pork Loin with roasted turnips, roasted red cabbage, bok choy, sweet potato puree and pistachio-cranberry crumble paired with Cherry Street Brewing beer.