Sake-Brined Pork with Plums |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Sake plays two roles in this recipe: It flavors and tenderizes the pork in the brine and adds an earthy note to the tangy glaze. Ingredients:
3 cups water |
1/4 cup kosher salt |
2 tablespoons brown sugar |
1 tablespoon black peppercorns |
1 tablespoon coriander seeds |
1 plum, pitted and quartered |
4 garlic cloves, crushed |
2 1/2 cups sake |
1 (2-pound) pork tenderloin, trimmed |
1/2 cup sake |
1/2 cup apple juice |
2 tablespoons brown sugar |
1/8 teaspoon salt |
1 pound plums, pitted and chopped |
remaining ingredients |
cooking spray |
1/8 teaspoon freshly ground black pepper |
1 tablespoon hot water |
Directions:
1. To prepare brine, combine 3 cups water, 1/4 cup salt, 2 tablespoons sugar, peppercorns, coriander seeds, quartered plum, and garlic in a large Dutch oven; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Stir in 2 1/2 cups sake. Add pork to sake mixture; weight pork down with a small clean plate. Cover and refrigerate 8 hours or overnight.
2. To prepare glaze, combine 1/2 cup sake, juice, 2 tablespoons sugar, 1/8 teaspoon salt, and chopped plums in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until plums are very tender. Place mixture in a food processor, and process 1 minute or until smooth. Return to pan, and simmer until reduced to 1 cup (about 10 minutes). Remove and reserve 1/2 cup glaze.
3. Preheat oven to 400°.
4. Remove pork from brine; discard brine. Place pork on the rack of a broiler pan coated with cooking spray; pat pork dry with paper towel. Sprinkle pork with pepper. Baste with 1/4 cup glaze. Bake at 400° for 20 minutes. Remove from oven; baste with 1/4 cup glaze. Return to oven, and bake 20 minutes or until thermometer registers 155°. Remove from oven; let stand 10 minutes before thinly slicing. Combine reserved 1/2 cup glaze and 1 tablespoon hot water; stir well. Serve with pork.
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