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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:

Brine:

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. 

Cheddar Grits:

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.