This recipe was adapted from a recipe from the Blue Sky Cafe in Manzanita, Oregon. The original recipe appeared in the
Oregonian newspaper on Tuesday, January 6, 2004. The original recipe called for double-cut porkchops. Since this cut of pork is harder to find, I substituted pork loin.
Don't forget to check out my
Pork Loin with Pumpkin Sage Bread Pudding dinner menu which includes this Pork Loin with Pumpkin Sage Bread Pudding.
Pork Loin with Pumpkin Sage Bread Pudding
Yields: 4 to 6 servings
Prep time: 30 min
Cook time: 45 min
2 (2-pound) pork tenderloin roasts
3/4 cup coarse
3/4 cup granulated
1 cup boiling water
1 gallon cold water
Pumpkin Sage Bread Pudding (see recipe below)
Coarsely-ground black pepper
3 cups chicken broth
the tenderloin of fat and silverskin. Note: Silverskin is a silvery-white connective tissue. It doesn't dissolve when the
tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon.
Pat the roast dry with paper towels.
To make brine:
Check out my
guidelines for making brine.
To determine how much brine you'll need, place the meat to be brined in your chosen container. Add water to
cover. Remove the meat and measure the water. A heavy-duty plastic tube,
stainless-steel bowl, or resealable plastic bag can work as a brining container, as long
as the pork is fully submerged. Weight with a plate, if necessary, to keep the meat fullycovered by the brine.
Dissolve salt and sugar in the boiling water. Add it to the
cold water; add pepper and stir to combine. Chill brine completely in the refrigerator
before adding pork. Place your pork in the water and place in the refrigerator for 6 to 12
hours. Rinse pork twice after removing it from the brine solution; discard brine. If you
are not ready to cook at the end of the brining time, remove and rinse the meat
thoroughly. Refrigerate until ready to use.
Prepare Pumpkin Sage Bread Pudding (see recipe below).
Preheat oven to 375 degrees F. Bring roast to room temperature before cooking. Place the pork tenderloins
in a roasting pan and season with coarsely ground pepper. Roast for 30 to 45 minutes or until a
meat thermometer inserted into the thickest part of the pork registers 140 degrees
F. NOTE: Do not salt brined meat before cooking. Do not
overcook your brined pork. Once brined, the pork cooks faster so be careful and use a
thermometer inserted into the thickest part of the meat.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from the oven, cover loosely with aluminum foil, and
let rest in the pan for approximately 15 minutes or until the Pumpkin Sage Bread Pudding
is done. During this time, the pork continues to cook (meat temperature will rise 5 to 10
degrees after it is removed from the oven) and the juices redistribute.
Drain the pan juices into a saucepan. Using the chicken
broth, deglaze the roasting pan, scraping up all the bits of pork from the bottom. Add the
deglazing liquid to the saucepan. Bring the liquid to a boil and boil until liquid is
reduced by half. Add the cream and return to a boil and reduce by one-third to half, or
until thick and bubbly. NOTE: If the pan gravy is not quite thick
enough, stir 1 tablespoon of flour into 1/4 cup cold water; stir into the gravy. Bring to a boil and cook for 1
to 2 minutes to thicken. Keep warm until bread pudding is ready.
To serve, slice pork crosswise into
1/4-inch to 1/2-inch slices. Place a large scoop of Pumpkin Sage Bread Pudding in the
center of the plate. Place the sliced pork on top of the bread pudding. Drizzle pan gravy
over all and serve hot.
Makes 4 to 6 servings.
Pumpkin Sage Bread Pudding:
1 (8-ounce) crusty French banquette bread, cut into cubes
2 tablespoons butter
1/2 cup diced celery
1 tablespoon minced
1/2 cup (2 ounces) freshly grated parmesan cheese
3/4 cup canned pumpkin
1 to 1 1/2 cups milk (divided)
1 tablespoon salt
1/2 tablespoon ground black pepper
1/4 cup chopped fresh
Preheat oven to 375 degrees F. Butter a
9-inch by 9-inch baking pan. Place the bread cubes in a large bowl; set aside.
In a large frying pan over low heat, melt
the butter, Add the onion, celery, and garlic; sauté approximately 5 to 7 minutes or until
onions are translucent. Add mixture to the bread cubes along with the parmesan cheese.
In a medium bowl, whisk together the
pumpkin, eggs, 1 cup milk, salt, pepper, and sage. Pour mixture over bread cubes and toss
to combine. Let mixture sit for 30 to 45 minutes to allow bread to absorb the liquid. If
mixture seems dry after sitting, add remaining 1/2 cup milk and mix well. Pour mixture
into prepared baking pan; cover with buttered aluminum foil. Bake for approximately 1 hour
or until the pudding is set and still moist.
Remove from oven and let cool.