Galen Sampson has settled into a comfortable life with his wife on the edge of the Upper Beaverkill River in the Catskill mountains. As the Chef and General manager of the Beaverkill Valley Inn, Galen works hard to create new and interesting dishes and experiences of all kinds for his guests. Chef Sampson’s recipe is a good example of how he responds to expectations that an Inn on a famous trout stream should serve trout, without pulling fish from the Inn’s private stretch of river. This is a highly prized trout fishing paradise that requires all guests to agree to catch and release practices prior to stepping into the special mile of river.
- 6 lb pork loin (with a fat cap)
- 3 cups apple cider vinegar
- 2 cups apple cider
- 6 garlic cloves chopped
- 6 bay leaves
- 4 tablespoons sea salt
- 2 tablespoons black pepper corn
- 1 – 2 gallon zip lock bag
Cut pork loin into two pieces. Combine the above ingredients into the zip lock bag. Set in brine for 4-5 hours.
Preheat oven to 350°F.
Lay a large piece of heavy duty foil on a sheet pan then top with 2 large pieces of parchment.