Makes 4 servings
INGREDIENTS
Pork loin
4-8 oz. pork loin
Brine
4 cups water
3 tablespoons salt
3 tablespoons brown sugar
2 cloves
1 cinnamon stick
2 teaspoons black peppercorns
1 clove garlic, smashed
Caribbean 5-Spice
¼ cup turmeric
¼ cup ground ginger
¼ cup ground cumin
3 tablespoon chili powder
3 tablespoon cinnamon
Potatoes
2 bunches scallions or green onions
½ cup vegetable oil
2 pounds Yukon gold potatoes, medium size, diced into cubes
1 tablespoon turmeric
1 tablespoon cumin
½ tablespoon chili powder
Sea salt and black pepper to taste
Roasted apples with Pyrat rum
4 green apples, cored, peeled, cut into rings
½ cup honey
2 cups water
2 piece star anise
2 teaspoons fennel seeds, toasted
1 cup Pyrat rum
DIRECTIONS
Preheat oven to 400˚F.
For the pork loin: To make the brine, combine water, salt, brown sugar, cloves, cinnamon stick, peppercorns, and garlic. Bring to a boil then turn off heat. To cool down rapidly, add 2 cups of ice and stir until melted. When cool, pour over pork chops and refrigerate for 1 hour. Take the pork out of the brine, pat dry, and season with Caribbean 5- Spice mixture. Pan-sear pork loin over medium heat until nice crust is formed. Continue cooking in oven for 5-7 minutes until medium rare to medium. Cover with foil and let rest for 2-3 minutes.
For the potatoes: Chop the scallions on the bias, but reserve 4 for garnish. Sauté in vegetable oil until caramelized and remove from pan. In the same pan, add more vegetable oil and potatoes until golden. Stir in the scallions without breaking up the potatoes. Add in the turmeric, cumin, chili powder, sea salt, and pepper.
For the apples: On a sheet pan, brush the apple rings with oil and roast in oven for 15- 20 minutes until lightly colored. While the apples are cooking, combine the honey, water, star anise, fennel seeds, and Pyrat rum. Reduce down by half and add the roasted apples at the end.
To plate: Arrange three apple rings on the bottom of the plate. After letting the pork loin rest, slice and lay on top of apples. Surround the pork with the potatoes and lay grilled scallions over the pork loin. Baste the pork with 1 tablespoon of reserved Pyrat rum reduction.