Tony Romano’s BBQ Spiced Pork Porterhouse

Paired with Twomey 2017 Monument Tree Vineyard Pinot Noir

• 2 pork porterhouse, brined see recipe below
• bbq spice as needed see recipe below
• caramelized corn see recipe below

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• 4 medium sized Yukon gold potatoes, scrubbed
• very thinly sliced on a mandolin
• 1/4 cup shallots minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp clarified butter
• olive oil as needed
• kosher salt as needed
• black pepper, fresh ground as needed
• 1 tbsp unsalted butter, soft

1. Preheat the oven to 400˚F.
2. Remove the pork porterhouse from the brine. using paper towels pat dry the pork.
3. Heavily season the pork on all sides with the bbq spice.
4. Add 1 tablespoon olive oil and butter into a large cast iron skillet. Heat the oil and butter on high until smoking point.
5. Place the pork into the skillet. Sear until well caramelized on all sides.
6. Place the cast iron into the oven. Cook the pork until desired temperature (we recommend 145˚f internal temperature).
7. Remove the pork from the cast iron and set aside to rest.
8. Using a clean towel wipe out the cast iron, add the clarified butter, and place the cast iron back on high heat.
9. When the butter reaches smoking point add the potatoes. Occasionally stirring, cook the potatoes until golden brown.
10. Add the shallots and rosemary. Cook for 30 seconds.
11. Season the potatoes with salt and pepper.
12. Place the potatoes in the center of your serving platter.
13. Spoon the caramelized corn around the potatoes.
14. Place the pork porterhouses over the potatoes.

Pork Porterhouse Brine Recipe

• 2 pork porterhouse
• 1 quart water
• 1/4 cup yellow mustard seeds
• 1/4 cup kosher salt
• 1/4 cup granulated sugar
• 3 sprigs thyme, fresh
• 1/2 cup onion, rough chopped
• 1/2 cup celery, rough chopped
• 1/2 cup carrots, peeled, rough chopped

1. In a medium sauce pot add water, salt, sugar, mustard seeds, thyme, onion, celery, and carrots.
2. Place the pot on high heat until the liquid reaches a boil. When the liquid reaches a boil remove it from the heat.
3. Set aside until the brine is cooled to room temperature.
4. Place the pork porterhouses in a high sided container.
5. Pour the brine over the porterhouses. (make sure the porterhouses are fully covered with brine).
6. Place the pork tenderloins in the refrigerator for 8 to 12 hours.

BBQ Spice

• 2/3 cup kosher salt
• 2/3 cup white pepper, ground
• 1/4 cup cayenne pepper
• 1/2 cup cumin, ground
• 1/4 cup all spice ground
• 2/3 cup chili powder
• 1 cup paprika
• 1/4 cup garlic powder
• 1/8 cup dry mustard

1. Add all ingredients into a medium mixing bowl. Mix together well.

Caramelized Sweet Corn

• 3 cups fresh corn, cut off the cob
• 2 tbsp fresh thyme, leaves only
• 1 tbsp granulated sugar
• 1 tbsp olive oil
• 1 tbsp butter, unsalted
• kosher salt as needed
• black pepper, fresh ground as needed

1. Add the oil and butter to a large sauté pan. Heat the pan on high heat until the butter starts to brown.
2. Add the corn to the browned butter. Mix in the sugar and evenly spread the corn to cover the bottom of the sauté pan.
3. cook the corn until it is well caramelized. (occasionally mix the corn during the cooking process)
4. Add the fresh thyme.
5. Season with taste with salt and pepper.