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Buttermilk brined Pork Loin with pan-fried Corn BigOven - Save recipe or add to grocery list Yum
Course Main
Prep Time 5 Minutes
Cook Time 14 Minutes
Passive Time 4 Hours
Servings
Course Main
Prep Time 5 Minutes
Cook Time 14 Minutes
Passive Time 4 Hours
Servings
Instructions
  1. In a bowl combine the Buttermilk, Brown Sugar, 2 Tb of the Olive Oil, 3 Tb Salt, Garlic Cloves, Bay leaves, Hot Sauce, Black Pepper Corns, The peeled zest of half a lemon and the juice of half a lemon
  2. Using either a fork or a knife punch some holes into the pork loins then submerge them in the brine. Cover and allow to marinate at least 4 hours or over night.
  3. Heat a grill pan on medium-high and oil the grates on your grill pan. Heat a skillet on medium-high Place the pork loins onto the grill pan and cover for about 7 minutes Flip the loins over and allow to cook for another 7 minutes uncovered
  4. While the pork is cooking place 1 Tb of Olive Oil and 1 tsp of Salt in the skillet. Add the corn to the skillet and stir occasionally to allow the corn to brown
  5. While the corn is cooking combine in a bowl the juice of the other half of the lemon, 1 Tb of Olive Oil and the Parsley and Chives.
  6. Toss the cooked corn in the bowl with the lemon and herb sauce
  7. Serve the pork loin topped with the pan-fried corn.
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