Make the
pork: Combine the water and salt in a large
bowl. Stir until the salt dissolves. Add the pork and
refrigerate for 1 1/2 hours.
Combine the garlic,
sage and thyme in a small bowl. Add the wine and stir to mix.
Whisk in the olive oil. Remove the pork from the salt water
and pat dry with a paper towel. Place in a shallow dish. Pour
the herb mixture over the pork, add the lemon slices and toss
to coat evenly. Cover with plastic wrap and refrigerate for at
least 2 hours and up to 24 hours.
Preheat the oven to
400°F.
Heat a large ovenproof
skillet over high heat. Add the pork and cook for 4 to 6
minutes, turning as needed, until evenly browned. Bake for 15
minutes. Turn and cook for 10 to 15 minutes, until the
internal temperature reaches 148°F for medium. Cook for 10
additional minutes until the internal temperature reaches
155°F for well done. Transfer to a cutting board to let the
pork rest.
Make the
vegetables: While the pork is cooking, preheat a
gas or charcoal grill to medium-high heat.
Combine 2 tablespoons
of the olive oil, garlic, thyme and a pinch of salt and pepper
in a large bowl. Add the onion and mushrooms and toss to coat
evenly. Grill for 3 to 5 minutes per side, until tender.
Transfer to a cutting board and chop into large pieces. Return
to the bowl and add the remaining 2 tablespoons olive oil, the
wine, balsamic vinegar and chives. Mix well. Set
aside.
Return the pan to high
heat and add the wine to deglaze the pan, scraping the sides
and bottom with a wooden spoon to remove any stuck bits of
meat. Add the onion mixture, fava beans, and apple and cook
for 1 to 2 minutes until the beans are tender. Season to taste
with salt and pepper.
Cut the pork loin into
thin slices and divide among four plates. Top with the onion
mixture and serve Enjoy with Simi
Alexander Valley Cabernet Sauvignon
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