Daytime Kitchen: Sweet Tea Brined Pork Loin w/ Cheddar Grits
Chef Ted Polfelt Shares the Recipe
ROANOKE – Executive Chef Ted Polfelt joins us in the Frankie Rowland's Kitchen to make a sweet tea brined pork loin with cheddar grits.
Here's the recipe:
4 C sweet tea
1 T Worcestershire
2 oz. salt
1 sprig of Rosemary
2 C ice
MOP: Heat all ingredients but ice. When simmering remove from stove and add ice. When cool to the touch add pork loin for at least 6 hours or up to 12 hours.
2 C HC (Heavy Cream)
2 C Chicken stock
1 C stone ground grits
4 oz. Cheddar
TT salt and pepper
4 oz. bacon
MOP: begin by rendering bacon in pan. Add HC and stock. Add grits and simmer for 35-50 mins. Stirring often to prevent sticking. Add cheddar and season.
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