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Diced! – Josh – Beer Braised Pork Loin with Dill & Brussels Sprouts Salad

Today we have an entrant for the first course of the Diced! competition. Contestants were instructed to create or find a recipe for an entrée containing the following ingredients: Pork LoinRamen Noodles, Brussels Sprouts and Dill Pickles. They were instructed to make their dish and create a blog post about it, including pictures. More information about Diced! can be found here.

Today’s contestant, Josh hails from Beaumont, Texas and brings a little kick to his first round Diced! post. A Creative Director by day, Josh is a father of 3, former Marine, and lover of great food art.  His love for experiencing new and unique cuisine inspires a passion for recreating in his own kitchen. Josh blogs over at Some Dudes Kitchen. Check it out. Here’s Josh…

Beer Braised Pork Loin with Dill & Brussels Sprouts Salad

I’m going to admit right off the bat that I need no special occasion to braise.  Despite the fact that it’s a typical Southeast Texas summer, this dish was primed for breaking out the dutch oven.  So with the heavy cast iron heating up, lets take a look at the star ingredients for this round of DICED!

Pork Loin

Ramen Noodles

Brussels Sprouts

Dill Pickles

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Now honestly, upon first reading the ingredient list, I was a little befuddled.  At least to me, none of them seemed to compliment each other.  My first thought was to make a grilled pork pita using the sprouts and pickles in some kind of tatziki sauce…the problem was the ramen.  So after some mental cooking, I came up with a nice entree with a hint of Mediterranean flair.

Start by seasoning the pork loin, browning it over high heat with a drizzle of olive oil.

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While that browns, prepare a mirepoix of (2) parsnips, (1) carrot, (1) stalk celery, and (1) medium white onion.

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Once pork is browned on all sides, remove from pan and set aside.  Add mirepoix to the same pan.

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Sautee for 2-3 minutes then deglaze with 12oz beer (any type of lager or ale should work, I would avoid dark brews like stout or porter).  Mix in (1) teaspoon each thyme, savory, and sage.

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At this point I transferred the contents of the pan to a dutch oven.  Return pork to the pan, settling it on top of the braising vegetables.  Add chicken stock to pan covering ¾ of the loin, but not submerging.  Cover and place in 350 degree oven.  Cook for 1 ½ – 2 hours

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While the pork is braising, roast Brussels sprouts at 450 degrees.  Roasting the sprouts helps tame some of their inherent bitterness by bringing out the natural sugars.

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In a medium fry pan, add 4 strips of bacon and cook until fat is rendered.  Remove bacon, but leave rendered fat.  Add (1) package crushed ramen noodles to bacon fat and continue to cook.

Chop ¼ cup dill pickles and ½ cup roasted sprouts, add to the pan along with ½ cup grape tomatoes.  Continue to cook, return (2) strips of chopped cooked bacon to the pan.  Sprinkle in ¼ cup feta cheese and remove from heat.

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After allotted time, remove pork from dutch oven and set aside to rest.  Place braising solids and liquids in a blender, add (1) teaspoon salt, blend.

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To serve, place 2-3 Tbsp blended mixture on plate and top with pork loin medallions.  Add salad and garnish with fresh dill.

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Josh

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Tags: , , , , , , , , ,

Categories: Guest, Pasta, Pork, Recipes, Vegetable2

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

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