Natural pork loin cutlets have a slightly pronounced meat taste, so they perfectly absorb all the flavors of the brine, in which you will withstand them before grilling. The brine will also help preserve the juiciness of the meat, and the brown sugar contained in it contributes to the appearance of a delicious crust. Ready-made cutlets are served with salsa made from fresh zucchini, pineapple, jalapenos and mint seasoned with a small amount of chardonnay (can be replaced with white wine vinegar). Its summer-like refreshing, invigorating and exotic taste perfectly complements pork.
Time: 9 hours 35 minutes
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 natural pork cutlets 2.5 cm thick. On bones (220 – 280 gr. Each)
- Base brine recipe see below
- 2/3 Art. diced pineapple
- 2/3 Art. diced zucchini
- 1/4 Art. torn fresh mint leaves
- 2 tbsp. l extra virgin olive oil
- 1 tbsp. l chardonnay or white wine vinegar
- 1 tsp finely chopped shallots
- 1 tsp chopped jalapenos
- 1/4 tsp grated fresh ginger
- 0.5 tbsp. brown sugar
- 1/3 Art. coarse salt
- 1 tsp black pepper peas
- 3 cloves of garlic, crushed
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- 1 bay leaf
- Put the pork cutlets in a glass baking dish or bowl and pour in the cooled base brine. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- About an hour before serving, prepare salsa. Combine pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and a little salt and black pepper in a bowl. Leave to marinate for 1 hour. It is best to marinate for 1 hour, but you can also serve salsa right away.
- When the pork is ready to fry, heat the grill to a moderate to high heat. Remove the pork patties from the brine, pat dry with paper towels and let dry while the grill is warming.
- Sprinkle pork cutlets on all sides with salt and black pepper. Put them on a hot grill and fry until the internal temperature of the meat reaches 62 ° C, for 7-8 minutes on each side for a light roast. Let the patties rest for 5 minutes and then serve with pineapple salsa.
Mix brown sugar, salt, peas, garlic, thyme, rosemary, bay leaf and 8 tbsp in a large saucepan. (2 l.) Of water and heat only to dissolve salt and sugar. Cool the brine well before use.