Sake-Brined Pork with Plums

recipe
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.

Yield:

8 servings (serving size: 3 ounces pork and 1 tablespoon sauce)

Recipe from

Nutritional Information

Calories 234
Caloriesfromfat 25 %
Fat 6.5 g
Satfat 2.2 g
Monofat 3 g
Polyfat 0.7 g
Protein 23.8 g
Carbohydrate 13.6 g
Fiber 0.8 g
Cholesterol 75 mg
Iron 1.5 mg
Sodium 377 mg
Calcium 13 mg

Ingredients

Brine:
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
Glaze:
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

Preparation

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.

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.

Preheat oven to 400°.

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.

Note:

Kathryn Conrad,

August 2007
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