- For the Pork:
- 1/4cup kosher salt
- 1/4cup packed light brown sugar
- 4cups water
- 1 1/2lbs pluma Ibérica de Bellota - pork end loin
- For the cherry and sherry salsa:
- 3tbsp butter
- 2shallots, peeled and finely chopped
- 8oz pitted Morello cherries, halved
- 1tsp fresh thyme
- 3tbsp sherry vinegar with Pedro Ximenez
- 1/2cup chicken stock
- 1/4cup light brown sugar
- 1/4cup dry red wine
- 1/4tsp salt
- Black pepper to taste
- Crusty bread for serving
In a medium sized bowl, stir together the brine ingredients until the salt and brown sugar are dissolved. Place the loin in the brine and refrigerate covered for 6-8 hours.
Remove the pork loin from the brine and pat dry with paper towels. Bring to room temperature and sprinkle evenly with sea salt. Heat the grill until very hot and there is a nice bed of coals. Grill the pluma 2-3 minutes on each side for medium-rare. (Watch out for grease fires, which are common with a cut like this.) When done to your liking, let the pluma rest for 10 minutes before slicing.
While the pork is resting, make the sauce. In a sauté pan over medium heat, melt the butter and sauté the shallots for 2-3 minutes, or until translucent. Add the cherries, brown sugar, red wine, sherry vinegar, salt, pepper and thyme to the pan. Simmer for about 5-10 minutes, or until the liquid is reduced by half and desired sauce-like consistency. Slice the pork loin and top with the cherry sauce before serving.
Serve with Spanish potatoes au gratin, crusty bread and Spanish red wine like a Rioja or Tempranillo.