Pork Loin with Yams and Apples

Pork Loin with Yams and Apples

1/2 tablespoon szechwan peppercorns
1 tablespoon black peppercorns
2 star anise
2 cups water
1/3 cup kosher salt
1/3 cup sugar
1 tablespoon dark soy sauce
4 large slices ginger
2 bay leaves
3 to 4 lb pork loin, cleaned

Toast both peppercorns and anise until fragrant in a saute pan. Mix everything together and taste. The liquid should be tasty, but not overly salty. Place pork in brine overnight. After brining, thoroughly rinse pork in cold water. Season the pork with black pepper and saute in well oiled pan.

Color both sides then place in a 375ºF oven for 15 to 20 minutes. The middle of the pork should get hot.

Note: even when fully cooked, the meat will remain pink because of the brining process. Let loin rest for 10 minutes then slice. Place pork around a mound of yams. Garnish with apples.

1 1/2 cups heavy cream
2 tablespoons minced ginger
4 medium sized yams, peeled and quartered
6 garlic cloves, peeled
2 to 4 ounces of butter
Salt and black pepper to taste

Place cream and ginger in saucepan and on low heat, reduce the cream to 1 cup. In another saucepan, place yams and garlic and completely cover with cold water. Place on stove at medium heat and slowly boil. Cook about 20 to 30 minutes or until yams can be pierced with a paring knife then easily fall off of the knife. Strain well and place in food processor. Puree and add cream, butter, salt and pepper. Check for seasoning. Keep warm for serving.

Canola oil to cook
1 small diced red onion
1/2 tablespoon five spice powder
1 tablespoon brown sugar
2 Granny Smith apples, peeled and diced
8 ounces apple juice
1 tablespoon butter (optional)
Salt and black pepper to taste

In a saute pan, coat with oil and caramelize onions. Add five spice, sugar and apples. Deglaze with juice and season. Let mixture cook and reduce by 50 percent. The apples should remain intact and have some liquid left.

Stir in the butter. Check for seasoning. Do not overcook apples to mash. This can be done in advance and reheated for plating.

Yield: 4 servings

Source of Recipe: Ming Tsai

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