Zazu maple cured pork loin
The following recipe was produced by John and Duskie, owners of Zazu Restaurant in Sonoma County. We served this dish at one of our Harvest Luncheons this fall, and it was enjoyed by all.
With the Fisher merlot and cabernet sauvignon, we served this with a hazelnut farro and a fig jus. Pork chops can be treated the same way. Just brine them for 1/2 a day instead of a few.
- 1 gallon cold water
- 1 1/2 cups brown sugar
- 1 cup kosher salt
- 1 cup maple syrup
- 1/4 cup molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice,
- 1/2 teaspoon freshly ground black pepper,
- 2 bay leaves
- 1 pork loin, on the rack, chine bone removed
To prepare the brine, in a large container, mix the water, brown sugar, salt, maple syrup, molasses, and spices. Place the loin in the brine and refrigerate for 2-3 days. Preheat the oven to 350 degrees. In a large oven proof pan on medium high heat, sear the meat side of the loin until browned, about 7 minutes. Place in oven until meat thermometer reads 130 degrees, (about 1/2 hour, depending on the size of the loin). (130 will be medium - the temperature will climb another 10 degrees after resting about 10 minutes, cook more if desired). Let rest up to 10 minutes and slice in between the bones.