Niman Ranch Pork Three Ways
- 1lb pork loin
- 1lb pork tenderloin
- 1lb pork cheek (can substitute with pork shoulder if needed)
Pork Cheek Marinade
- 1/2 bottle red wine
- 1 quince, roughly chopped
- 1 Apple, roughly chopped
- 1 onion, roughly chopped
- 1 head garlic, cut in half
In a food safe container, combine the wine, chopped apple, and chopped quince. Add the cheek to the marinade, cover and leave overnight in the refrigerator. The next day, remove the cheek from the marinate. Heat a 4 qt sauce pot on the stove with neutral oil (enough to cover the bottom of the pot). Season the cheek with salt and pepper then sear the cheek on all sides in the hot pan. Reduce the heat to low and add the marinade to the pot with 1 qt water, chopped onion, and garlic. Cover the pot with foil or a lid and braise in the oven at 300 F for 2.5 hours. After 2.5 hours, remove from oven and remove the cheek from the pot. Reserve the braising liquid for plating.
For the pork loin and tenderloin, cut the pork loin into 4oz portions and the tenderloin into 2 oz portions then season with each portion with salt and pepper. Heat a large skillet on high with enough oil to cover the bottom of the pan. Once the oil is hot, sear each portion on both sides tell caramelized. Remove from pan and set aside.
For the Cipollini
- 1lb whole peeled Cipollini or pearl onions if not available
- 2 cups pork or chicken broth
- ¼ cup honey
First start by peeling the Cipollini, and leave them whole. Heat a large sauté pan with enough oil to cover the bottom of the pan and set to mid-high. Once the oil starts to smoke white, add the Cipollini and caramelize on both of the flat sides until each side is almost burnt, then deglaze with the broth and reduce heat to low. Let simmer tell onions are tender. Finish with the honey and salt to taste, continue simmering and basting until the liquid becomes a glaze and coats the onions. Set aside and keep warm for plating.
For the Celery Root Purée
- 2 large celery roots
- 3 cups whole milk
- 1cup pork or chicken broth
- 2 oz butter
- Salt and pepper
Start by peeling and rough cutting the celery root into mid-size cubes, save the celery tops for garnish. Next start a medium sauce pot on mid-high heat with enough oil to cover the bottom of the pan. Once the oil is hot add the celery root and season with salt and pepper. Sauté the celery root until it starts to caramelize then reduce heat to low and add the broth and milk, Simmer until celery root is tender. Transfer the creamy celery root to a food processor and blend with the butter until smooth. Set aside and keep warm.
Quince and Huckleberry Vinaigrette
- 1 quince
- 4 oz huckleberry
- 1 tsp champagne apple cider vinegar
- 1/2 cup extra virgin olive oil
Mix the huckleberry, vinegar, EVOO, and salt in a bowl. Then peel and finely dice the quince and add to the huckleberry, oil and vinegar, mix well.
Add puree across the plate and top with the three cuts of pork. Scatter the vinaigrette all over the plate for color and texture. Garnish with the Cipollini.