Esta es una exhibición prevé de cómo se va ver la receta de 'Citrus Brined Pork Loin and Corn Souffle Stuffed Tomatoes' imprimido.

Receta Citrus Brined Pork Loin and Corn Souffle Stuffed Tomatoes
by Monte Mathews

Bon Appetit's Citrus-Brined Pork LoinJeff's Corn Souffle Stuffed Tomatoes

Peach MustardToday, I want to share two great dinner party recipes that we served this summer to

great applause. One is a pork loin from

Bon Appetit that originally called for using the backyard grill. It was a great success with a flavorful crust

and meat that was tender to the bone.

Later in the season, when we were in the midst of a monsoon, I took it

inside and roasted it to perfection in the oven. So I think we can get away with calling this

a year ‘round option for a great bone-in pork roast. And if you’re one of those grillers who will

stand outside in all but a blizzard, you can grill on. With it, comes a recipe for peach mustard, a cross between a chutney and a mustard sauce. But the third component of the menu makes this meal far more seasonal. It calls for using those still wonderful

field tomatoes that are everywhere around here now, along with the last of the

season’s corn. Put them together and this might be the perfect meal to serve

this very weekend.

A

great bone-in pork loin is one of the great dinner party bargains you can

buy. Pork has never achieved the status

of a great beef roast or steak for that matter. So its price has made it a favorite of thrifty

entertainers everywhere. Because today’s

Pork has had its fat content reduced to virtually nothing, the meat benefits

from brining, a technique in which both flavor and tenderness are added. In this case, if you are planning

to entertain on Saturday night, the full benefit of the brine needs 24 hours to

develop. In an absolute pinch, you can

cut this down to 12 hours. But unless

you plan to rise at dawn the day of your dinner party, set aside some time the

day before and brine away. The Peach

Mustard can made the day of or you can make it ahead and add the chives at the

last minute.

Next

up, the Corn Soufflé Stuffed Tomatoes. I

was so pleased when our friend Jeff sent along this great recipe. Jeff and his partner, Mark, are great friends

of ours in St. Barth. I say “in St.

Barth” because despite the fact that they live right over the Pennsylvania

state line in New Hope, we never see them anywhere but on the island! And we’ve been friends for years! Jeff wrote that he’d sent the recipe along after

reading that I’m not a great corn on the cob fan. Here, he wrote “This makes

use of the season’s two greatest vegetables.”

He says that he’s “had the recipe since the late 80s beut can’t remember

where it came from. Probably an old

Gourmet or Bon Appetit”. I did some

sleuthing at Epicurious.com, generally a repository of old Gourmet recipes and

those of Bon Appetit, and came up empty handed.

But wherever this came from originally, I cannot thank Jeff enough for

it because it not only tastes wonderful but it looks so beautiful especially

when you are serving ‘the other white meat’ which has no color at all. Here are the recipes:

Recipe for Citrus-Brined Pork Loin with Peach Mustard from Bon Appetit Serves 8. Takes at least 12 hours

marinating time, 1 hour coming to room temperatute, 45 to 60 minutes of cooking

time, 20 minutes to rest.

For the Citrus-Thyme

Brine:

1/2

medium onion, chopped

2

salt and sugar are dissolved. Remove from heat and add 2 cups cold water.

Transfer brine to a large heatproof bowl or jar. Squeeze orange and lemon juice

into brine and add citrus halves and thyme. Chill until cool.

Place pork in a large re-sealable

plastic bag and add brine. Seal bag, pressing out air, and chill at least 12

hours. (I could not find a plastic big enough but I forged on, putting the

roast and the brine in a large pyrex dish.

The pork was almost submerged and I flipped it several times to make

sure that every inch of the roast was brined.)

Do ahead: Brine can be

made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead;

keep chilled.

Remove pork from brine,

brushing off any spices. Let stand at room temperature 1 hour before grilling.

Toast coriander and

fennel seeds in a small skillet over medium heat, tossing occasionally, until

fragrant, about 2 minutes. Let cool, then finely grind in mortar and pestle or

spice mill; combine in a small bowl with brown sugar, salt, pepper, and

paprika.

Prepare grill for 2-zone

heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill,

leave 1 or 2 burners off) and oil grate. Pat pork dry and rub all over with dry

rub. Grill over direct heat, bone side up, until lightly charred, about 5

minutes. Turn pork and grill, bone side down, until lightly charred, about 5

minutes more.

Transfer pork to cooler

side of grill, bone side up; cover grill. Grill pork, turning occasionally,

until an instant-read thermometer inserted into the center of loin registers

145°, 45–60 minutes. (The internal temperature of grill should be 400°; add

more charcoal or adjust heat as needed.)

If you are using a regular oven, and if you are fortunate enough to have

a probe, use that and just close the door.

Otherwise, roast for 30 minutes and check temperature until you achieve

the desired 145 degree internal temperature.

Transfer pork to a

cutting board, tent loosely with foil, and let rest 20 minutes. Cut loin from

ribs, and slice loin; cut between ribs. Serve with Peach Mustard.

Do

ahead: Dry rub can be made 1 day ahead. Store airtight at room temperature.

Makes 1 ¼ cups. Choose a very ripe—even bruised peach for

this recipe.

1

large ripe peach

1

teaspoon apple cider vinegar

1/2

teaspoon kosher salt, plus more

1/3

cup whole grain mustard

1

tablespoon finely chopped fresh chives

Freshly

ground black pepper

Using the tip of a paring

knife, score an X in the bottom of peach. Cook in a small saucepan of boiling

water just until skin begins to peel back where cut, about 30 seconds. Transfer

to a bowl of ice water; let cool. Peel and coarsely chop.

Bring peach, sugar,

vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small

saucepan. Reduce heat and simmer, stirring occasionally, until peach is very

soft and mixture thickens slightly, 5–8 minutes. Pulse in a blender until

chunky (do not purée). Transfer to a medium bowl; let cool.

Mix in

Dijon and whole grain mustards and chives; season with salt and pepper.

Recipe for Corn Soufflé Stuffed Tomatoes Courtesy of Jeff W.

This corn in this recipe will fill

4-6 tomatoes depending on size. Up the

recipe with the number of tomatoes. If you are making the pork roast for 8, you

will want 8 stuffed tomatoes. Takes 20

minutes Prep Time and 45 minutes in the oven.

4-6

med. to large local fresh tomatoes

Corn

(4 ears) cut off the cob from fresh local (preferably white) corn

Minced

parsley (optional; I never use it for this)

Cut

tops off tomatoes and scoop out insides. (I found a melon baller was perfect

for this task.) Salt

and pepper the insides of each tomato, turn over and drain on paper towel for

20 mins.

Beat

eggs. Mix

in flour, sugar and baking powder

Blend

in half and half. Stir

in corn and melted butter

Season

with salt and pepper.

Pour

corn mixture into tomatoes. Bake for 45 mins in a 350 degree oven. Put any

extra soufflé in an oven proof dish and cook alongside the tomatoes.

Note: Keep the corn soufflé mixture just below the top

of the tomatoes. It puffs up and will spill over if filled to the brim.