Roasted Pork Loin with Cranberry-Wasabi Horseradish Relish

Serves 4 

• 2 pound piece of naturally fed pork loin, trimmed and brined overnight in the fridge with water that tastes like sweet sea water              

• 2 large sweet potatoes, wrapped in foil and baked through  in the oven

• 2 tablespoons extra virgin olive oil                                         

• 3 tablespoons chopped chives

• 1 cup Cranberry-Wasabi Horseradish Relish

• Grapeseed or canola oil for cooking 

• Kosher salt and freshly ground black pepper

Pre-heat oven to 450 degrees.  Rinse the pork loin well with water, pat dry and slice into 4 equal filets.  Season very lightly with salt and pepper.  (If you do not have overnight, cut the loin in 4 equal filets and brine 4 hours.)  In a heavy skillet coated lightly with oil, add the filets and brown on one side, flip and transfer to the oven.  Roast for 6 to 8 minutes until medium-well. Let rest for 5 minutes before slicing.   Meanwhile, scoop out hot potatoes and, using a fork, mix with the extra virgin olive oil and chives.  Season with kosher salt and freshly ground black pepper to taste.   To serve, place a small mound of potatoes on a plate and top with slices of pork. Garnish with a generous amount of Cranberry-Wasabi Horseradish Relish. 

©2006 Ming Tsai