| Rosemary Spiked Pork Porterhouse With Northern Apple Glaze Serving Size: 4 Ingredients 1, 12-14 ounce pork porterhouse steak (cut into approximately 4 steaks) 8 sprigs fresh rosemary 3 red Washington apples, cored and diced ½ cup brown sugar 2 tablespoons butter, unsalted 1 gallon pork brine (see below) ½ cup apple juice 1 teaspoon cinnamon, ground 2 tablespoons olive oil Kosher salt and cracked black pepper, to taste Directions - Heat brine to 100 degrees, add steaks, and refrigerate immediately for 1 hour, uncovered. Remove from brine, and spike 2 sprigs of rosemary in each steak. Season steaks with olive oil: salt and pepper lightly. Place on hot grill and sear each steak 1 minute on each side, or enough to mark each side.
- Remove steaks and place on a large baking sheet for 5 minutes, to rest at room temperature. Put steaks in oven at 375degrees for 10 minutes, or back on the grill to desired temperature.
- Glaze: In a hot sauté pan, with olive oil, add apples and sauté for 3 minutes. Add brown sugar to pan, stirring constantly for one minute. Add apple juice, and simmer until apples are soft. Add butter to apple mixture, and turn off heat. Whisk in the butter and season with salt.
- Remove steaks from oven or grill, remove rosemary spikes, and serve immediately with sauce on top.
Salt Brine for Poultry or Pork (makes 1 gallon): You can brine any poultry or pork product. Poultry tends to need 3 times the amount of time in the brine as pork does. Do not brine pork over 2 hours: it absorbs salt very quickly. Remember, after the pork has been properly brined, it does not need to be cooked medium well or better. The salt has already cured all the harmful bacteria and allows you to have a nice moist pork product. Ingredients 1 gallon water
¼ cup red chili flake
½ cup Kosher salt
Bay leaf
Garlic cloves
Add all ingredients together, and bring to a boil until salt dissolves. Cool down liquid to 38 degrees or better. Add your poultry or pork, and place in the cooler. Leave in 1 to 2 hours for pork products. Leave in 4-6 hours for poultry, depending on the size of the bird. This process not only enhances flavor, it also extends the raw life of the product. |
