WealthTV - Featured Recipes

Executive Sous Chef Craig Serbousek prepares Brined Pork with Cilantro Scented Cranberry Relish and Puréed Yams

Servings: 6

Ingredients:

6 8oz. Steaks cut from the pork loin.

For The Cranberry Relish
12 oz pkg fresh cranberries, washed and picked over
1/2 -1 cup sugar (to taste)
1 whole orange, seeds removed and roughly chopped
Cilantro, chopped to taste

For The Puréed Yams
5-6 medium sized yams
1/2 cup pure maple syrup
2 tbsp. Dry sherry
4 tbsp. Softened butter
salt and pepper to taste

For The Brine
1 qt. Water
1/2 cup salt
1/2 cup sugar
1/2 cup pure maple syrup
1 bunch fresh thyme
3 bay leaves
10 juniper berries
10 allspice berries
1 carrot peeled and chopped
1 yellow onion peeled and chopped
2 stalks celery chopped
10 black pepper corns
ice

Methods:

For The Brine
Heat water, salt, sugar, maple syrup to a boil. Add thyme, bay leaves, juniper berries, allspice berries, carrot, onion, celery and black peppercorns. Remove mixture from the heat and allow to stand 1/2 hour. Add enough ice to the mixture to bring it to 1/2 gallon.

Add the pork steaks and refrigerate overnight.

Remove pork from brine and dry each steak with paper towels. Discard the remaining brine. Generously oil a clean, hot grill and grill the prok steaks until the intenal temperature reaches 150-160 degrees. Remove from heat and allow to rest 5 minutes.

For The Cranberry Relish
Place all ingredients in food processor and pulse until the mixture comes together forming the desired consistency. Refrigerate. (Can be made a day in advance).

For The Puréed Yams
Bake the yams in a 375° oven, until theyírs very soft when squeezed. Remove from oven and allow to cool until they can be handled with ease, but are still warm. Remove the skins from the yams and place the pulp in a food processor adding the maple syrup, sherry and butter. Purée until very smooth. Add salt and pepper to taste.

To Serve

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