Chef Sean O’Connor, Red Ox Inn, Edmonton
Watch Chef Sean prepare this recipe on the Passion for Pork website.
An amazing pork meal with Brussels sprouts hash and confit potato salad.
Ingredients
For loin
- 4 pieces of pork loin
- 1/4 cup sugar
- 1/4 salt
- thyme sprigs
- rosemary sprig
- 1 tbsp whole peppercorns
- Thinly sliced double smoked bacon
For confit potato salad
- 4 Yukon Gold potatoes
- Olive oil, enough to cover
- 2 stalks of celery
- 1 small red onion
- 1/2 red bell pepper
- 8 pieces sundried tomato
- 4 tbsp mayonnaise
- 2 tbsp dijon mustard
- Sherry vinegar to taste
For Brussels sprouts hash
- 10 brussel sprouts
- 2 pieces thick cut double smoked bacon
- 10 cloves roasted garlic
- 2 tbsp capers
- 1 lemon
- Canola oil
- White wine
Preparation
For loin
Combine sugar, salt, thyme, rosemary and peppercorn with 1L of hot water. Stir to disolve and let chill in fridge. When chilled, place in pork loins and brine for 4 hours. Remove from brince, dry off and sear the outside of each loin on high heat with a little bit of oil. Season the outside of the loin with salt and pepper. Wrap in bacon. Heat oven to 400F. Sear one side of wrapped loin in a pan with a little bit of oil and then place in the oven for 4-6 minutes. Flip the pork over and cook for an additional 4-6 minutes. Let the pork rest before slicing.
For confit potato salad
Peel potatoes and place in pot with enough olive oil to cover. Simmer on very low heat until cooked. Take out oil and cool. Thinly slice celery, onion, pepper and tomato. Cut potato into medium sized cubes. Mix with sliced vegetables, mayo, mustard and season with vinegar, salt and pepper.
For Brussels sprouts hash
Peel the leaves off of the brussel sprouts. Slice the bacon widthwise to make matchstick looking lardons. Render down the bacon in a pan over low heat. Combine garlic, capers, zest and juice of one lemon in a blender. With the blender on, add in a thin stream of canola oil to make a slightly thick dressing. Over medium heat, warm up bacon and brussel sprouts in a little bit of oil. Add a splash of wine to soften the sprouts. Add in a tablespoon of the dressing and toss to combine. Keep the sprout mixture warm.