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Maple-brined wooly pig with charred tomato and wilted lettuce

Sam Hazen
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Ingredients

  • 8 ounce brined pork sliced (see below)
  • 1/2 head -bibb lettuce-wilted (see below)
  • 1 ounce saba
  • 1 teaspoon whipped maple syrup (see below)
  • 1 ounce pork jus from braise
For maple-syrup brine:
  • 8 ounce brined pork sliced (see below)
  • 1/2 head -bibb lettuce-wilted (see below)
  • 1 ounce saba
  • 1 teaspoon whipped maple syrup (see below)
  • 1 ounce pork jus from braise
  • 8 ounce water
  • 8 ounce maple syrup
  • 2 tablespoon salt
  • 1 tablespoon sugar
  • 3 clove garlic
  • 6 sprig thyme
  • 1 sprig bay leaf
  • 1 tablespoon black peppercorn
For pork:
  • 8 ounce brined pork sliced (see below)
  • 1/2 head -bibb lettuce-wilted (see below)
  • 1 ounce saba
  • 1 teaspoon whipped maple syrup (see below)
  • 1 ounce pork jus from braise
  • 8 ounce water
  • 8 ounce maple syrup
  • 2 tablespoon salt
  • 1 tablespoon sugar
  • 3 clove garlic
  • 6 sprig thyme
  • 1 sprig bay leaf
  • 1 tablespoon black peppercorn
For charred grape tomatoes:
  • 8 ounce brined pork sliced (see below)
  • 1/2 head -bibb lettuce-wilted (see below)
  • 1 ounce saba
  • 1 teaspoon whipped maple syrup (see below)
  • 1 ounce pork jus from braise
  • 8 ounce water
  • 8 ounce maple syrup
  • 2 tablespoon salt
  • 1 tablespoon sugar
  • 3 clove garlic
  • 6 sprig thyme
  • 1 sprig bay leaf
  • 1 tablespoon black peppercorn
  • 1 cup grape tomatoes
  • 2 tablespoon olive oil
For wilted Bibb lettuce:
  • 8 ounce brined pork sliced (see below)
  • 1/2 head -bibb lettuce-wilted (see below)
  • 1 ounce saba
  • 1 teaspoon whipped maple syrup (see below)
  • 1 ounce pork jus from braise
  • 8 ounce water
  • 8 ounce maple syrup
  • 2 tablespoon salt
  • 1 tablespoon sugar
  • 3 clove garlic
  • 6 sprig thyme
  • 1 sprig bay leaf
  • 1 tablespoon black peppercorn
  • 1 cup grape tomatoes
  • 2 tablespoon olive oil
  • 1/2 head bibb lettuce outer leaves
  • 1 tablespoon rendered pork fat
  • 1 tablespoon minced shallot
For whipped maple syrup:
  • 8 ounce brined pork sliced (see below)
  • 1/2 head -bibb lettuce-wilted (see below)
  • 1 ounce saba
  • 1 teaspoon whipped maple syrup (see below)
  • 1 ounce pork jus from braise
  • 8 ounce water
  • 8 ounce maple syrup
  • 2 tablespoon salt
  • 1 tablespoon sugar
  • 3 clove garlic
  • 6 sprig thyme
  • 1 sprig bay leaf
  • 1 tablespoon black peppercorn
  • 1 cup grape tomatoes
  • 2 tablespoon olive oil
  • 1/2 head bibb lettuce outer leaves
  • 1 tablespoon rendered pork fat
  • 1 tablespoon minced shallot
  • 1 cup maple syrup

Preparation

Baking Directions:

To serve, place wilted lettuce in center of plate and then place sliced pork.

Scatter charred tomatoes around the plate, garnish with saba and pork jus.

Top pork with whipped maple syrup.

Sprinkle with sea salt and fresh ground pepper.

For maple-syrup brine: Mix all of the ingredients and pour over pork medallions.

Marinate pork for an hour and remove from brine.

For pork: Trim fat cap and brine for 24 hours.

Cut tenderloin into 6- to 7-ounce portions.

Save all fat to render.

Season with salt and pepper.

Heat saute pan to medium-high heat and add 1 to 2 tablespoons rendered pork.

Brown pork on all sides.

Finish in 350-degree F oven until internal temperature reaches 140 degrees.

Allow to rest.

Slice on bias ¼-inch to ½-inch thick.

For charred grape tomatoes: Toss tomatoes with olive oil, season with salt and pepper.

In a hot, dry saute pan, char tomatoes until wilted.

Wilted Bibb lettuce: Melt pork fat in a pan, add shallots and cook gently.

Add lettuce, cook until wilted.

Season and drain on paper towels.

For whipped maple syrup: Heat syrup to 240 degrees.

Turn off the heat and stir with wooden spoon until temperature cools to 180 degrees.

Allow to cool.

Recipe Tags

AmericanEasy
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