- 4
Ingredients
- 4 C. water
- 1/4 C. coarse salt
- 1/4 C. sugar
- 12 oz. pork loin, cut into four 3 oz fillets
- 4 medium sweet potatoes
- 1/4 C. pure maple syrup
- 2-4 T. cold unsalted butter, as desired plus 1 T.
- kosher salt and freshly ground pepper
- Five -Spice chili tea rub
- 8 C. kale
- 2 large garlic cloves, sliced thinly
- Chili oil
Preparation
Step 1
Combine brining ingredients and add additional sugar until the solution tastes like sweet salt water. Brine fillets for 2 hours. Remove from brine and pat dry and coat with 5-spice chili tea rub.
Wrap each potato in aluminum foil and bake until a knife can piece the potatoes easily, 30-40 minutes. As soon as potatoes are cool enough to handle, scoop out the flesh and transfer it to a bowl. Use a heavy whisk to whip potatoes. Add maple syrup and 2-4 T. butter. Whisk to blend and season with salt and pepper. Cover with foil to help keep potatoes warm and set aside, Don't turn off the oven.
Grill fillets 4 minutes on each side. Remove to plate and cover with foil. Let rest for 2-3 minutes.
Heat oil in a saute pan over medium high heat and saute garlic until fragrant, about 30-40 seconds. Add kale and saute until limp, about 3-4 minutes. Taste and season with salt and pepper.
To plate: Place a portion of kale on the center of the plate topped with a small mound of potatoes. Slice fillet and fan over sweet potatoes, drizzle with chili oil and serve.