Mustard Brined Pork Loin with Sauteed Brussels Sprouts
Cooking time45 min
This mustard brined pork loin with sauteed Brussels sprouts recipe teaches you how to make an elegant and impressive meal.
With the ingredients advocated in this recipe, you can serve for 6 to 8 people and the total time for cooking is 5 hour and 30 minutes.
Special equipment needed - Mandolin slicer.
For the pork loin
1) Take a bowl and, mix bay leaves, peppercorns, mustard powder, brown sugar, salt and 2 quarts water. (You have to stir properly and make sure the mustard powder, sugar and salt are fully dissolved).
2) A big re-sealable bag must be placed into a bowl and the brine has to be poured into the bag.
3) The pork must be submerged in the brine and refrigerate for 4 hours after sealing the bag.
4) The oven should be preheated to 350 Degrees Fahrenheit.
5) The pork should be removed from the brine and it must be pat dried before sprinkling it pepper and salt in a liberal way.
6) Take an ovenproof skillet and oil must be heated over medium to high heat.
7) The pork loin needs to be browned on all sides approximately for 8 minutes.
8) Heat should be turned off and excess fat has to be removed using a spoon.
9) The pork has to be roasted for 35 to 45 minutes. (Stop when a thermometer reads 140 Degrees Fahrenheit when inserted into the center).
10) It should be transferred to a board and allow to rest for 20 minutes.
11) In order to make the pan sauce, the fat has to be poured from the skillet (reserve) and the skillet must be heated over medium to high heat.
12) The stock must be added and cooked for 2 to 4 minutes. (You have to scrape off unwanted browned bits with a whisk and stop when the stock is reduced by half).
13) The heat should be reduced to low and whisked in the butter. (One by one)
14) The mustard needs to be whisked in and, salt and pepper should be used to season.
15) The sauce has to be transferred to a small saucepan.
16) It should be covered to keep warm.
For the Brussels sprouts
1) The Brussels must be thinly sliced with a sharp knife or French mandolin.
2) The skillet has to be wiped out for the pan sauce.
3) 3 tablespoons of the pork fat (reserved) need to be heated. (Keep the heat to medium-high heat).
4) The shallots should be added and cooked for 2 to 3 minutes. (Stop when they become softened and browned lightly)
5) The sprouts have to be added and then, pepper and salt must be sprinkled.
6) They should be cooked for 3 to 5 minutes. (Stop when the sprouts become crisp yet tender).
7) The pork must be thinly sliced and placed on a platter.
8) The pan sauce has to be spooned on top.
9) It can be served with the remaining pan sauce, German dumplings and Brussels sprouts.
- #For pork loin#
- 1) Kosher salt - 1/2 cup. (You can keep some more for seasoning).
- 2) Light brown sugar - 1/3 cup.
- 3) Mustard powder - 2 tablespoons.
- 4) Black peppercorns - 1 tablespoon (Whole).
- 5) Pepper (freshly ground) – For seasoning.
- 6) Bay leaves – 2 nos.
- 7) 3-pound pork loin – 1 no.
- 8) Canola oil - 2 tablespoons.
- 9) Chicken stock - 1 cup.
- 10) Unsalted butter - 4 tablespoons. (It should be cold and you need to cut it into four pieces).
- 11) Dijon or German mustard - 1 tablespoon.
- #For Brussels sprouts#
- 1) Brussels sprouts - 1 1/2 pounds. (They need to be bottom trimmed).
- 2) Thinly sliced shallots - 2 nos.
- 3) Kosher salt – to taste.
- 4) Black pepper – (freshly ground) – to taste.
- 5) German dumplings (prepared) - For serving purposes.