This company worthy dish from Chef Skylar Bush takes advantage of the fall bounty. Carrots, parsnips and grass fed pork from TN Grass Fed Farm. The dish takes advantage of the pork drippings where the carrots and potatoes are seared in. Then it all roasts and is served with creamy sweet parsnips and zesty herby skhug.
1. To prepare brine, place all ingredients in a large saucepan. Bring to a boil and stir to dissolve salt and sugar. Remove from heat, add 2 cups ice. Add pork to saucepan (or place pork and brine in a plastic container) and refrigerate 4-24 hours.
2. To prepare pork, preheat oven to 375F. Remove pork from the brine and pat dry with a towel. Season generously with cajun seasoinings, salt, pepper, sumac and fresh minced garlic. Heat a cast iron or heavy oven-proof skillet over medium heat. Add butter and pork and sear until browned on all sides Remove from pan, place on a roasting pan in oven. Place carrots, potatoes and honey in remaining drippings in skillet, sear 3 minutes. Place in oven in skillet with pork. Roast pork until internal temperature of 140F, about 15-20 minutes. Remove from oven and let sit 10 minutes. Remove potatoes and carrots from oven.
3. To prepare Parsnip Puree, place parsnips in a medium sauce pan and cover with water. Bring to a boil and cook until fork tender, about 15 minutes. Strain parsnips and place into a food processor. (You can use a potato masher or ricer if you don’t have a processor.) Add remaining ingredients and purée until smooth. Adjust seasonings and serve under slices of pork with potatoes, carrots and skhug on top.
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