Pork loin canario with pickled red onions

  • Carnes
  • 60+
  • Hard

Ingredients (10 pax )

Yield: 40 portions

  • 1 ea. Pork loin cleaned 4-6 pound
  • 12 oz. Cooked Brined Pork Sliced thin, 1 slice (recipe follows)
  • 36 oz. Samfaina 
  • ¼ cup Honey Mustard Vinaigrette
  • ½ cup Pickled Red Onions (recipe follows) 

Red Pickled Onions

  • 2 ½ cups Red onions julienned
  • 1 cup Red wine vinegar
  • 1 cup Champagne vinegar
  • 1 cup Sugar
  • 2 cups Water
  • 4 ea. Dry chiles
  • 6 ea. Star anisse
  • 2 pinch Salt
  • 2 tsp. Coriander
  • 6 ea. Bay leaves

Brine

  • 1 ½ cups Salt
  • 2/3 cups Honey
  • ¼ cups Sugar
  • ½ Tbsp. Peppercorns
  • 2-3 ea. Bay leaves
  • 4 ea. Dry chilis
  • ½ Tbsp. Coriander
  • ½ Tbsp. Chili flakes
  • 3 qts. Water

Rub

  • ½ bu. Thyme, chopped
  • ½ bu. Rosemary, chopped
  • ¼ bu. Parsley, chopped
  • 6 ea. Bay leaves, chopped
  • 10 ea. Garlic cloves, chopped
  • 1 oz. Extra Virgin Olive Oil from Spain
  • ½ tsp. Pimenton 

 

 
 

Pork loin canario with pickled red onions recipe

Preparation: 

For the Pickled Red Onions:

  • Bring everything to boil and pour over the onions.

For the Brine:

  1. Boil everything, dissolve and pour over 8 quarts ice. Once cool enough, add the pork loin and brine overnight.
  2. Remove the pork from the brine. Pat the pork dry.
  3. Combine the ingredients for the rub and rub the pork.
  4. Preheat a 350 °F oven. Place the pork on a roasting pan and cook for 25 minutes. Let rest.
  5. Slice pork loin and serve over samfaina with pickled onions and drizzle with honey mustard vinaigrette. 

Pork loin on wooden cutting board on top of wooden table.

Source: Daniel Olivella, as presented at the 2019 Healthy Kitchens, Healthy Lives® conference. Published with permission of the author. All rights reserved.

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