Brined Pork Fillets… a dedication to my Big Brother!

Hiya loyal Egg fans! Tonight’s blog entry is dedicated to none other than my big brother Markian!  He’s been been a bit touchy lately about the amount of grilling we’ve been doing and I thought it only fitting to give him his own dedicated recipe of brined pork fillet  with a unique dry rub.  One day he may actually come out to Singapore to taste some of this food…but until then, I can only dedicate a blog entry in his honour!

Smachnoho Marchyk!

So, tonight…simple salad, baked potatoes and two pieces of pork fillets picked up from the local grocer (both combined were less than 6 bucks!)

Ingredients:

1.  3⁄4 Cup lightly packed light brown sugar

2.  1⁄2 Cup kosher salt

3.  10 cloves of fresh garlic, minced

4.  4 bay leaves, crushed

5.  3 TBS whole black peppercorns, crushed

6.  2 boneless pork fillets (not quite a loin but not quite a chop!), 1 1⁄2 inches thick

Preparation Directions:

1. In bowl, dissolve sugar and salt in 2 cups hot water.

2. Add garlic, bay leaves, peppercorns, and 4 more cups cold water, cool mixture to room temperature.

3. Pour mixture into a resealable zip top bag

4. Add pork fillets, seal the bag, pressing out as much air as possible, refrigerate until fully seasoned (for about 2-3 hours)

5. Remove fillets from brine, rinse and dry thoroughly with kitchen roll

6. Season with favorite dry rub (we still use the Righteous Urban BBQ recipe for our favorite rub!)

Cooking Directions :

1. Grill over direct heat about 12-15 minutes turning once at 450°F

2. Let the pork rest for about 5-7 minutes before serving

Great meal, easily done and one more blog entry to drive my brother nuts!

Bon apetite!

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