For the Pork Loin:
4 cups apple cider
2 tablespoons Dijon mustard
4 tablespoons kosher salt
4 boneless pork loin chops (each about 7 ounces and 1 inch thick)Kosher salt and freshly ground black pepper
2 tablespoons olive oil
For the Apples & Vegetables:
½ pound baby carrots, cut crosswise into 2-inch pieces
2 Ida red apples, cored and cut lengthwise into eighths
1 large fennel bulb, trimmed and cut lengthwise into eighths
2 sprigs fresh rosemary, cut into 1-inch pieces
2 tablespoons olive oil Kosher salt and freshly ground black pepper
In a large, non-reactive bowl, combine apple cider, mustard & salt. Add pork chops and submerge. Cover & refrigerate; let brine for 2 hours.
In a large bowl, toss the carrots, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Spread the vegetables and apples on a rimmed sheet pan. Roast at 400°F, turning the ingredients over halfway through, for about 15 minutes, or until all are nicely browned and tender.
Meanwhile, cook the pork. Remove from brine and season with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink. Allow to rest for 5 minutes.
For the Kale & Potato Hash:
8 cups kale leaves, stems removed and torn
2 tablespoons prepared horseradish
1 medium onion, minced
1/2 teaspoon ground pepper
1/4 teaspoon sea salt
2 cups Russet potatoes, cooked and cubed
3 tablespoons olive oil
Place kale in a large pot with water and heat to wilt about 3 minutes. Drain, cool slightly, and finely chop.
Meanwhile, mix horseradish, onion, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.
Divide carrot mixture & kale hash among 4 plates. Place pork chop alongside and serve.
Chris Franz, Executive Chef
300 River Place | Detroit | 48207 | 313-567-4400 x6226 | firstname.lastname@example.org | rattlesnakedetroit.com | |