Bacon-Wrapped Pork Loin with Confit Potato Salad & Brussels Sprouts Hash (Video)

Chef Sean O'Connor
Red Ox Inn, Edmonton
> An amazing meal with pork two ways as the main dish!

Ingredients

Bacon-Wrapped Pork Loin
2 Tbsp (30 mL) kosher salt 
3 Tbsp (45 mL) sugar
Few sprigs thyme
Few sprigs rosemary
1 Tbsp (15 mL) whole peppercorns
3 cups (750 mL) hot water
4 pieces pork loin
Canola oil
Salt & pepper, to taste
12 slices double-smoked bacon

Confit Potato Salad
4 Yukon Gold potatoes 
Olive oil, enough to cover
2 stalks of celery
1 small red onion
1/2 red bell pepper
8 pieces sundried tomato
4 Tbsp (60 mL) mayonnaise 
2 Tbsp (30 mL) dijon mustard
Sherry vinegar to taste

Brussels Sprouts Hash
10 brussel sprouts

2 pieces thick cut double smoked bacon
10 cloves roasted garlic
2 Tbsp (30 mL) capers
1 lemon
Canola oil
White wine

Preparation

Bacon-Wrapped Pork Loin
Make brine by combining sugar, salt, thyme, rosemary, peppercorns and hot water. Stir to dissolve and let chill in fridge. When chilled, place in pork loins and brine for 4-6 hours.
Remove from brine, dry off and sear the outside of each loin on high heat with a little bit of canola oil. Season the outside of the loin with salt and pepper.
Lay three slices of bacon on counter side-by-side. Place loin in centre of bacon and wrap loin with bacon.
Heat oven to 450°F (230°C). Sear one side of wrapped loin in a pan with a little bit of oil and then place in the oven for 4-6 minutes. Flip the pork over and cook for an additional 4-6 minutes. Let the pork rest before slicing.

Confit Potato Salad
Peel potatoes and place in pot with enough olive oil to cover. Simmer on very low heat until cooked. Take out oil and cool. Thinly slice celery, onion, pepper and tomato. Cut potato into medium sized cubes. Mix with sliced vegetables, mayo, mustard and season with vinegar, salt and pepper.

Brussels Sprouts Hash
Peel the leaves off of the brussel sprouts. Slice the bacon widthwise to make matchstick looking lardons. Render down the bacon in a pan over low heat. Combine garlic, capers, zest and juice of one lemon in a blender. With the blender on, add in a thin stream of canola oil to make a slightly thick dressing. Over medium heat, warm up bacon and brussel sprouts in a little bit of oil. Add a splash of wine to soften the sprouts. Add in a tablespoon of the dressing and toss to combine. Keep the sprout mixture warm.