Herb Crusted Roasted Pork With Green Beans in Pork Stock, Onions and Butter, and Bibb Lettuce Salad With Fine Herbes DressingPork Foodservice
1 cup salt
1/2 cup sugar
1/2 gallon water
1/2 gallon ice
3 pounds boneless pork loin roast (cleaned, brined overnight)
1/4 cup chervil (chopped)
1/4 cup rosemary (chopped)
1/4 cup thyme (chopped)
1/4 cup oregano (chopped)
1 pound haricots verts (blanched)
1/2 cup shallots (minced)
butter (As needed)
1 cup pork stock
1/2 cup parsley
1/4 cup tarragon
1/4 cup dill
2/3 cup buttermilk
1 tablespoon honey
1/3 cup verjus blanc (or apple cider vinegar)
1/4 cup shallots (chopped)
1/2 cup grapeseed oil
2 heads bibb lettuce (or Boston lettuce, cleaned)
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1For the Brine Combine the ingredients and cool fully before submerging the pork loin. Brine the pork overnight or up to 24 hours.
2For the Pork Pre heat your convection oven to 400°. Combine the chopped herbs and reserve half for basting the pork loin later. Season the pork loin with salt, pepper and half of the chopped herbs.
3Roast on a rack until internal temperature is 135°. Remove from the oven and finish basting with the last half of herbs and drippings from the roasted pork. Let rest for at least 20 minutes, or until the roast reaches 145°F before slicing
4For the Green Beans: Sweat the minced shallots in butter over medium heat. Add the blanched green beans and pork stock and raise the heat to medium high. Shake the pan to emulsify the butter and let the stock reduce until the beans are nicely glazed.
5For the Dressing: Blend ingredients until emulsified. Season lettuce with dressing.