Pork and Pickles

Paired with Three Sticks 2018 Russian River Valley Pinot Noir

  • 4 pickle brined pork loin steak see recipe below
  • celery almonds see recipe below

  • 1 cup dill pickles, sliced thin
  • 2 cups fennel, shaved thin
  • olive oil as needed
  • 1 tbsp lemon zest, finely grated
  • 2 little gem lettuce, cut in half length wise
  • kosher salt as needed
  • black pepper, fresh ground as needed
  1. Position a rack in the center of the oven and heat to 350°F.
  2. Remove the pork loin from the brine. Pat dry with paper towels.
  3. Season with salt and black pepper.
  4. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the pork and cook, turning occasionally, until golden brown on all sides.
  5. Place the pan in the oven and roast the pork loin to 125°F internal temperature. (occasionally turning the pork during cooking)
  6. Transfer the pork loin to your cutting board. Let the pork rest for 5 to 10 minutes.
  7. Place the skillet back on medium-high heat.
  8. Place the little gem lettuce into the skilled, quickly char the lettuce on all sides.
  9. Place the charred lettuce in the middle of your plate.
  10. In a small mixing bowl mix the lemon zest, almonds, and pickles with a drizzle of olive oil. Season the fennel salad with salt and pepper.
  11. Place the pork loin on top of the little gem lettuce.
  12. Place a hand full of fennel salad on top of the pork loin.
  13. Enjoy.

Dill Pickle Brined Pork

  • 4 6-ounce pork loin steak
  • 4 cups dill pickle juice
  • 1 tbsp sherry vinegar
  • 2 tbsp granulated sugar
  • 2 tsp kosher salt
  • 4 garlic cloves, smashed
  1. Mix the pickle juice, sherry vinegar, sugar, salt, and garlic together well.
  2. Fully submerge the pork into the pickle brine. Refrigerate for at least 8 hours.

Celery Toasted Almonds

  • 1 cup raw almonds
  • 1/2 tsp olive oil
  • 1/4 tsp kosher salt
  • 1/2 tsp celery seed, ground
  1. Preheat the oven to 325˚F.
  2. Mix all ingredients together in a mixing bowl.
  3. Place the almonds onto a cookie sheet. Bake in the oven until golden brown.
  4. Let the almonds cool to room temperature.
  5. Using a chef knife rough chop the almonds.