Scenes from our Fall Farm Dinner at Katharos Farm
Local cooks, distillers, artisans, wineries and musicians converge for a beautiful evening on the farm.
Grass-fed, free range, pork from Katharos Farm was the the entree at our Fall Farm Dinner. We used local Diskin Cider to marinate the pork, but you can use apple cider as well. Chef Stephen Miller of Whole Foods Creative Team grilled it over an open fire on the farm, but after roasting you can sear it in a hot skillet or throw on yoru grill to finish.
Ingredients
Pork Loins
- 1 (2-pound) pork tenderloin
- 12 ounces Diskin Tiki Tonik pineapple hard cider or apple cider
- ½ cup tamari or soy sauce
- ¼ cup white wine vinegar
- 2 bay leaves
- 1 teaspoon black peppercorns
- ½ teaspoon juniper berries (optional)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- pinch of anise seeds
- 2 garlic cloves, peeled and crushed
Fig Puree
- 5 oz dried Turkish figs
- 1 tablespoon sugar
- ¼ cup Balsamic vinegar
Instructions
Pork Loins
Place pork in a large zip-top plastic bag or deep bowl. Add remaining ingredients. Marinate pork for 1-2 hours.
Place pork and 2 cups marinade in a glass casserole dish, cover and slow roast at 225 degrees for 2-3 hours covered or until internal temperature reaches 145. Remove cover and broil on high for 2-3 minutes to brown outside, or sear pork in a hot skillet to brown. Let stand 10 minutes before slicing.
(Alternatively, vacuum seal marinated pork and submerge in water with a sous vide circulator. Cook for 3 hours at 139.5 degrees.Remove pork from vacuum seal bag and dry completely. Sear in hot skillet on all sides.)
Slice and serve with fig sauce. Serves 4-6
Fig Puree
Cut figs in half and let soak in water for 45 minutes – 1 hour.
Over medium heat, simmer figs and water until most water has evaporated and figs become soft.
Add sugar and balsamic vinegar and continue cooking until most of vinegar has evaporated.
Pour mixture in food processor and blend until figs are smooth.
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