Rosemary Brined Pork, Spinach Apple Salad, Citrus Vinaigrette
When negligence meets flavor.
I brined a pork loin with a sugar/salt/rosemary/lime mixture and forgot about it after a week or so. When I got back to it, it had almost a prosciutto like consistency… I ate it raw and I’m still alive and typing to this day. Did I mention that I didn’t get sick at all?
Pork:
1 C Sugar
1 C Salt
3 C Water
2 Limes
3 Sprigs Rosemary
2 Pork Loin
Salad:
1 C Spinach Chiffonade
1/4 Apple, Sliced
Vinaigrette:
1 TBSP Orange Juice
1 TBSP Lime
2 TBSP Olive Oil
1. Brine pork for 3 days. Once done, thinly slice and quickly sear both sides.
2. Make Vinaigrette by mixing olive oil, lime juice and orange juice.
3. Mix Spinach, Apple and Vinaigrette for salad. Garnish as necessary.
