James's Brined Pork Roasted Pepper & Avocado Salsa
Roasted Pepper and Avocado Salsa (recipe below)
2 to 4 petite pork tenderloins
1/2 cup brown sugar
1/4 cup kosher salt
1 cup boiling water
1 gallon cold water
1 teaspoon coriander seeds
1 teaspoon black peppercorns
Pinch crushed red pepper
6 garlic cloves, chopped
6 fresh thyme sprigs, chopped
6 fresh oregano sprigs, chopped
4 bay leaves, chopped
2 tablespoons olive oil
Prepare Roasted Pepper and Avocado Salsa; refrigerate until ready to serve. Trim
excess fat and the silverskin from the pork tenderloins; set aside while making
brine.
A heavy-duty plastic tube, stainless-steel bowl, or resealable plastic bag can
work as a brining container, as long as the pork is fully submerged. Weight with
a plate, if necessary, to keep the meat fully covered by the brine. To determine
how much brine you'll need, place the meat to be brined in your chosen
container. Add water to cover. Remove the meat and measure the water.
Dissolve brown sugar and salt in the boiling water. Add it to the cold water.
Heat a medium skillet over medium-high heat and add the coriander, peppercorns,
and crushed red pepper. Cook until they begin to release their aromas, about 5
minutes. Remove from heat and add to the water mixture. Add the garlic, thyme,
oregano, and bay leaves. Mix well. Add the pork tenderloins, cover and
refrigerate 6 to 12 hours.
To assemble, remove the pork from the brine. Rinse pork twice after removing it
from the brine solution; discard brine. If you are not ready to cook at the end
of the brining time, refrigerate until ready to use. Rub olive oil over the
entire roast before grilling.
Preheat barbecue grill. Place pork roasts onto hot grill; close the lid and
grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6
minutes. Turn off the heat (keep the lid closed) and continue to cook the pork
for another 5 minutes. After 5 minutes, insert an instant-read meat thermometer
into thickest part of the roast, temperature should read 145° to 150°F
(if not, close the lid and let the pork continue to roast). Once brined, the
pork cooks faster so be careful and use a thermometer inserted into the thickest
part of the meat. The meat will remain pink from the brine.
Remove from grill and transfer onto a cutting board; let pork roasts stand 15
minutes before carving (meat temperature will rise 5 to 10 degrees after
it is removed from the oven). Cut across the grain into ½-inch slices. Transfer
onto a serving platter and serve with a generous spoonful of Roasted Pepper and
Avocado Salsa.
Makes 8 to 10 servings.
Roasted Pepper and Avocado Salsa:
1 ripe, firm avocado, cut into 1/4-inch dice
1 large red bell pepper, roasted, peeled, seeded and diced
1 large yellow bell pepper, roasted, peeled, seeded and diced
2 Tbsp. minced red onion
1 Tbsp. chopped cilantro
1 garlic clove, minced
2 Tbsp. fresh lime juice
1 teaspoon rice vinegar
2 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Whisk together the lime juice, vinegar, olive oil, salt and pepper. Pour over
remaining ingredients and stir gently to combine. Refrigerate until ready to
use. Remove from refrigerate ½ hour before using.