Grilled Pork with Guajillo-Huckleberry Sauce and Farro Pilaf
A recipe created by Chef Scott Neuman of ¡Oba! Restaurante y Refresqueria de Lujo
Pair with Red Hills Estate Pinot Noir
Serves 8
Though this recipe seems like there are a lot of steps, virtually everything can be prepared ahead of time and finished just when you are ready to serve your guests. You can skip the brining process on the pork, but you'll be surprised how much flavor the brine imbues the pork with. The sauce can be made in advance, and any unused sauce can be frozen for the next time!
3 lbs. Pork Tenderloin or Pork Loin, trimmed of fat and silverskin
1 qt. Apple Cider Brine (recipe follows)
1 qt. Guajillo-Huckleberry Sauce (recipe follows)
2 lbs. Cooked Farro (spelt) (recipe follows)
8 oz. wt. Roasted Peppers, peeled, seeded and julienne sliced
1 cup Chicken Stock
1 stick Butter
2 tsp. Garlic
3 Tbsp. Chopped Fresh Herbs ( a combination of basil, oregano, marjoram, chives, etc.)
Brine the pork overnight. Preheat your grill (cooking over wood gives the best flavor, but a gas grill can be used, or you could roast the pork in the oven). Cook the pork on the grill until it is medium-rare, about 130º. Remove the meat from the grill and allow to rest for 10 minutes. Meanwhile, warm the butter in a saucepan, add the garlic and cook for 1-2 minutes to soften. Add the farro and chicken stock and cook until most of the liquid is absorbed. Add the fresh herbs, and salt and pepper to taste.
Mound 3/4 cup of farro just off-center of your entrée plate. Slice the pork into medallions and fan the pork around the farro. Drizzle with the sauce and garnish with the roasted pepper strips and more huckleberries, serve and enjoy!
Apple Cider Pork Brine:
2 qts. Fresh apple cider
1/8 tsp. Grated Nutmeg
1 tsp. Ground Cloves
1 ea. Cinnamon Stick
1 1/2 tsp. Star Anise
1/4 tsp. Allspice
1/4 tsp. Mustard Seeds
2 Tbsp. Kosher Salt
1/4 cup Brown Sugar
In a saucepan, cook 2 cups of the cider with all of the spices over medium heat until a thick syrup remains. Combine the remaining cider, the cider reduction, kosher salt and brown sugar. Refrigerate until needed.
To Cook the Farro (If you can't find farro, you could use barley but it won't have nearly the flavor or character of the farro):
1 lb. Farro, rinsed in cold water
1 qt. Chicken Stock, vegetable stock, water or a combination
Heat the stock until boiling and add the farro. Cook until tender. Season to taste with salt. If not using immediately, pour out onto a sheet pan and cool in refrigerator. Once cool, it can be transferred to a plastic storage container.
Guajillo-Huckleberry Sauce: Makes 1 qt., enough for about 16 servings
1/2 cup Olive Oil
1/2 cup Chopped Shallots
1/3 cup Chopped Carrots
1/8 tsp. Ground Cloves
1 each Cinnamon Stick
2 each Dried Guajillo Chilies (in the Latin foods section)
3/4 cup Red Wine
1/3 cup Port
3/4 lbs. Blueberries (can be frozen when out of season)
1/4 lb. Huckleberries (can be frozen as well)
2 1/2 qts. Brown Chicken Stock (you can substitute a product such as More Than Gourmet's Glace de Poulet or Jus de Poulet, available in specialty or gourmet stores if you'd rather not make a brown chicken stock)
In a large saucepan, caramelize the shallots, carrots, guajillo chilies and spices in the olive oil. Deglaze the pan with the wine and port, and reduce the liquid until nearly dry. Add the berries and chicken stock. Continue to reduce until the sauce thickens. Pour the sauce through a strainer and refrigerate until needed.
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