Brining locks in tons of juiciness to ensure each bite is succulent and flavorful.
.Ingredients:
citrus sumac brined loin roast
1 Chairman’s Reserve® Pork sirloin roast (about 2 lb)
2 quarts water, divided
½ cup kosher salt plus 1 teaspoon salt
¼ cup sugar
2 lemons
2 teaspoons sumac
1 yellow large onion, rough chopped
1 large carrot, rough chopped
2 stalks celery, rough chopped
1 tablespoon peppercorns
1 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 teaspoon sumac
Za’atar roasted carrots
20 oz carrots
2 teaspoons olive oil
1 ½ teaspoons za’atar
¾ teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ teaspoon cumin
1 teaspoon lemon juice
2 teaspoons parsley, chopped
Greek hasselback potatoes
28 oz Yukon gold potatoes
1 tablespoon olive oil
2 teaspoons kosher salt
1 ½ teaspoons fresh ground black pepper
2 teaspoons fresh oregano, chopped
1 teaspoon fresh rosemary, chopped
2 teaspoons garlic, minced
2 teaspoons shallot, minced
1 tablespoon lemon juice
herbed Labneh with toasted pita
12 oz whole milk yogurt
1 teaspoon kosher salt
1 ½ teaspoons fresh dill, chopped
1 ½ teaspoons fresh oregano, chopped
1 ½ teaspoons fresh parsley, chopped
1 tablespoon olive oil
½ teaspoon smoked paprika
4 pieces pita
1 tablespoon olive oil
Directions:
citrus sumac brined loin roast
- Add 1 quart of the water to a medium pot with the salt, sugar, lemons, sumac, vegetables and peppercorns. Bring to a simmer stirring constantly, approximately 5 minutes.
- Remove the brine from the heat and add the second quart of ice water to the mixture. Cool in the refrigerator for 15 minutes. Immerse the pork loin in the brine and let sit overnight.
- At time of serving, remove the pork loin from the brine and season it with an additional teaspoon of salt and pepper. Heat a tablespoon of olive oil over high heat and sear the loin for approximately 5 minutes on all sides. Transfer the loin to an oven tray with a rack on it and roast for 45 to 55, or an internal temperature of 130°F has been achieved.
- Let the pork loin rest for at least 15 minutes before slicing for service. At time of service slice the roast thinly and garnish with additional sumac.
Za’atar roasted carrots
- Preheat an oven to 350°F, and line an oven tray with parchment paper.
- Wash and peel the carrots. Cut them in half lengthwise. Cut the carrots on the bias into ¾-inch pieces then add to a medium mixing bowl.
- Add the oil, za’atar, salt, pepper, cumin and lemon juice. Toss well to incorporate all ingredients.
- Transfer carrots to the oven tray and roast for approximately 45 to 55 minutes.
- Remove carrots from the oven tray and serve them directly with a garnish of chopped parsley.
Greek hasselback potatoes
- Preheat oven to 375°F and prepare an oven tray with parchment paper.
- Wash and halve the potatoes lengthwise. Slice the potatoes horizontally, avoiding slicing all the way through to achieve the hasselback style.
- Add the rest of the ingredients to a bowl and mix thoroughly. Transfer the potatoes to the oven tray, coat with mixture and roast for 40 minutes.
- Serve immediately.
herbed Labneh with toasted pita
- Arrange 3 layers of cheesecloth in a strainer large enough to hold the yogurt. Place the strainer in an appropriately sized bowl and place the yogurt in the strainer. Let the yogurt rest overnight in the refrigerator.
- Next day, remove the yogurt from the cheesecloth and place it in another bowl. Take care not to mix any of the strained whey with the yogurt.
- Stir in the chopped herbs and at time of service, garnish with fresh olive oil and a pinch of smoked paprika.
- For the pita, simply brush the pitas with olive oil and place them on an oven tray with a grate on it. Bake at 450°F for approximately 10 minutes. Remove from the oven and when cool enough to handle, cut the pitas into strips. Serve with herbed labneh.
