Recipe: Bourbon Brined Pork Loin with Dried Cherry Wild Rice and Chestnut Cream

BOURBON BRINED PORK LOIN WITH
DRIED CHERRY WILD RICE AND CHESTNUT CREAM

FOR THE PORK BRINE:
1 1/2 quarts water
1/2 quart bourbon
1/2 cup kosher salt
1/2 cup brown sugar
2 tbsp. whole black peppercorns
1 bunch fresh thyme
2 pounds boneless pork loin
FOR THE DRIED CHERRY WILD RICE:
2 oz. whole butter
2 each shallots, minced
1/2 cup dried cherries
2 cups wild rice
2 quarts chicken or beef stock, heated
to taste: kosher salt and black pepper
2 tbsp. parsley, minced
FOR THE CHESTNUT CREAM:
2 oz. whole butter
1/2 each onion, diced
4 each garlic cloves, peeled
1 pound chestnuts, peeled
6 cups chicken stock
2 cups heavy cream
1 oz. cognac (optional)

FOR THE PORK BRINE:
Heat all ingredients in a saucepan until salt and sugar have dissolved; cool completely. Add pork loin and refrigerate for 4 hours.

WHEN READY TO COOK:

TO PREPARE THE DRIED CHERRY WILD RICE:
Wash rice well, drain and blot dry.

In a small saucepan, heat butter and saute the shallots and cherries until soft.

Add rice and completely coat the grains with butter; season with salt and pepper. Add hot stock, bring to a boil and lower to simmer. Cover and cook for 45 minutes. Rice should be tender and "exploding" at the end of the grains.

Remove from heat and let steam in its own heat until ready for service. Fluff with a fork and add fresh parsley when serving.

TO PREPARE THE CHESTNUT CREAM:
In a saucepan, melt butter and saute the onions and garlic until soft.

Add chestnuts and cook an additional 5 minutes.

Cover with hot stock, bring to a boil and lower to simmer. Cook uncovered until liquid is reduced by half.

Remove 5 chestnuts and small dice for garnish.

In a blender, puree sauce mixture until smooth; slowly add cream, cognac and season with kosher salt. Strain sauce and garnish with diced chestnuts.

TO COOK THE PORK:
Preheat oven to 350 degrees F.

Remove pork from brine and roast in a 350 degree oven until the internal temperature reaches 145 degrees F. Remove from oven, cover with foil and let rest for 10 minutes.

Slice 1/2 inch thick medallions and serve with dried cherry wild rice and chestnut cream. Any fall vegetable, preferably green, would also compliment this meal adding color, texture and nutrition.

Adapted from source: Chef Ryan McNulty
The Restaurant School at Walnut Hill College