how2heroes » Spice Rubbed Pork w/ Apple Sauce

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Ingredients

For the Brine

1 gallon water
½ cup kosher salt
½ cup sugar
3 tsp black peppercorns
2 bay leaves
2 sprigs each of thyme, rosemary & sage

For the Pork

2 tbsp vegetable oil
½ rack (5 lb) pork loin, trimmed
kosher salt
freshly ground black pepper
1 medium onion, sliced
1 rib of celery, sliced
1 medium carrot, sliced
3 cloves garlic, smashed
3 sprigs sage
3 sprigs rosemary
3 sprigs thyme
½ cup white wine
1 cup chicken broth, home-made or low-sodium canned

Spice Rub

2 tbsp cumin
2 tbsp coriander
1 tbsp cinnamon
1 tbsp dried thyme
1 tbsp ground cloves
1 tbsp caraway seeds
1 tbsp smoked paprika

Apple Garnish

1 tbsp butter
1 tbsp vegetable oil
3 apples, peeled, cored & rough chopped (such as Cortland or Macoun)
¼ cup toasted pinenuts
¼ cup raisins or cranberries
2 handfuls baby spinach
1 tbsp apple cider vinegar
1 tbsp honey
salt and pepper to taste

Apple Sauce

2½ lbs apples, cored & rough chopped (such as Cortland or Macoun)
1 tbsp fresh-squeezed lemon juice
3 cinnamon sticks
2-3 tbsp sugar
3 tbsp water or apple cider

Special Equipment

chinois
spice grinder

How-to

To prepare the brine, place 2 springs of each; bay leaves, thyme, rosemary and sage, in a heatproof container. Pour a gallon of hot water over the herbs. Stir in peppercorns, sugar and kosher salt. Allow brine to cool to room temperature. For faster cooling add a scoop of ice to the brining solution
Submerge pork in the brine. Cover and chill for up to 12 hours
Remove pork from brine. Rinse under cold water and pat dry
Preheat oven to 350º
In a large ovenproof skillet, heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet and cook until golden brown, about 2 minutes
Use tongs to turn the meat, and continue to brown it on all sides, about 5-10 minutes per side
Transfer the meat to a plate
Combine spices for the rub in a coffee grinder or spice grinder and grind until fine and combined. Rub meat generously with spice blend
Add the onion, carrot, celery, garlic and herb sprigs to the skillet. Cook, stirring frequently until the vegetables are softened, about 5 minutes
Add the wine to deglaze the pan, scraping the bottom with a wooden spoon to loosen up any browned bits. Add the broth and simmer until the liquid is reduced by about half
Return the loin and any collected juices to the skillet. Add herb sprigs to the liquid and transfer the skillet to the oven. Roast the loin until an instant-read thermometer inserted into the center of the meat registers 145-150º, between 45-60 minutes. Baste the meat with the pan juices every 15 minutes
Remove the loin from the oven and allow to rest for 10 minutes
Slice and plate atop a mound of the apple garnish. Spoon pan juices over the loin and top with apple sauce to serve

Apple Garnish

Heat oil in skillet on medium-high heat
Add apples, butter, raisins, and pinenuts. Sauteé until browned, about 5 minutes
Add baby spinach, salt and pepper. Deglaze with apple cider vinegar and honey. Toss in the pan and remove from heat when the spinach just begins to wilt

Apple Sauce

Place all ingredients in a pot and cover
Bring to a boil. Lower heat to medium and cook for 30 minutes
Strain through chinois or fine mesh strainer
Return to stove for 5-7 minutes to rewarm
Apple sauce will keep in the refrigerator for 5 days

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Mitchell Kaldrovich

Executive Chef Mitchell Kaldrovich offers a fresh take on all things Maine at Sea Glass Restaurant at Inn by the Sea in Crescent Beach, Maine. Chef Kaldrovich brings extensive experience at several acclaimed dining establishments and world-class resorts to Sea Glass, as well as an exciting international sensibility, that takes the Inn's locally inspired menu to the next level.

A native of East Orange, New Jersey, but raised in Argentina, Kaldrovich realized at a young age that he wanted to become a chef. By the age of 10 he was helping his grandmother cook sumptuous family meals, which flamed a life long interest in culinary excellence. After completing three years of rigorous studies in culinary schools, Kaldrovich was hired as a line cook at Galani Restaurant, a four-star establishment at the Buenos Aires Park Hyatt Hotel. He went on to become the Chef Partie at Harpers 1 and 2 in the prestigious Recoleta neighborhood in Buenos Aires.

Mitchell’s desire to return to the United States resulted in positions at the exclusive L’ Orangerie Restaurant in West Hollywood, the Duck Club restaurant in Monterey, California, the La Palme D’ Or at the Baltimore Hotel in Coral Gables, Florida, Llao Llao Hotel & Resort in Patagonia andthe Plump Jack Café in Squaw Valley, California. Mitchell brings his worldly knowledge about food to Sea Glass, as well as his creativity, passion and finesse. The chef looks forward to working with Maine producers and ingredients to introduce his unique style of cooking to Inn guests.