Recipe By: Nick, Chef Worthy
Episode #8 - Nick and Grace

Ingredients:

• 1 large pork center loin
• 1 bunch of sage
• 1 bunch of mint
• 2 bulbs of garlic
• 1 bunch of thyme
• 1 small bag of shallots
• 1lb. Yukon gold potatoes
• 1lb. beets
• 1lb. yams    
• 1lb. Brussel sprouts
• 4-6 slices of double smoke bacon / or / pancetta
• 1 cup cider vinegar
• 1/4 cup of course salt
• 6 cups of water
• pepper to taste
• 1 stick of butter / or / olive oil

Directions:

1. First step is brine the pork loin. In a large bowl pour 1/4 cup of course salt, 1 cup of cider vinegar, and 6 cups of cold water. Place pork loin in the bowl and make sure the loin is submerged, place cellophane on top of the bowl and refrigerate for no less than 3 hours.
2. Once the pork has been brined, it's time to season the pork. Finely dice sage, mint, and about 4-5 cloves or garlic, put mix into a cup with about 6 tablespoons of olive oil. Add salt and pepper to the pork loin, then baste with seasonings.
3. Let the pork sit for about 40 minutes to absorb all the flavor.
4. For the brussel sprouts, core and halve each brussel sprout, so that the leaves become easy to peel away.
5. Finely dice 2-3 shallots, and cube your sliced bacon or pancetta. In a hot skillet, add bacon/pancetta until golden and crispy. Reduce heat and sauté brussels sprouts until leafs are soft.
6.  Grab a large roasting pan. Peel beets, and yams, but not potatoes. Cube to a medium size, place in a bowl, and add 4 tablespoons of olive oil, salt and pepper to taste.
7. Mince about 5 cloves of garlic, rough chop 3 shallots (you're going for rustic), and add sprigs of fresh thyme. In a 375 degree pre-heated oven place the roasting pan in the middle rack. Cook for about 45 minutes, give the pan a good shuffle every 20 minutes or so.
8. To BBQ the pork loin, set at a high heat, cook loin for about 17-20 minutes until cooked through.