Nordic Boneless Ribeye Chop Medallion

• 8 pork loin Boneless, Center-Cut
• 1 cup water
• 3/4 cup kosher salt coarse
• 3/4 cup sugar
• 1 tablespoon pepper
• 1 gallon water cold
• 2 fluidounces sherry vinegar
• 1 fluidounce water
• 2 teaspoons Dijon-style mustard
• 2 teaspoons honey
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons chives fresh, chopped
• 1 teaspoon kosher salt
• 1 teaspoon mustard seed
• 1 teaspoon black pepper freshly ground
• 1 pound green cabbage shredded
• 8 ounces red cabbage shredded
• 20 ounces whey reserved from making Skyr*
• 1 ounce sugar granulated

1. 1. In cup of boiling water, dissolve salt and sugar
2. 2. Add mixture to cold water and add pepper. Mix well to combine
3. 3. Chill brine completely before adding pork
4. 4. Place pork loin in brine and place in the refrigerator for approximately 4 hours (A heavy-duty plastic tub, stainless-steel bowl, or re-sealable plastic bag can work as a brining container, as long as the pork is fully submerged. Weight with a plate, if necessary, to keep the pork fully covered by the brine.) http://porkfoodservice.com/MenuingPork/299/MarinadesRubsBrinesAndGlazes.aspx
5. 1. In mixing bowl, add vinegar, water, mustard and honey
6. 2. Slowly whisk in oil until well blended
7. 3. Add chives, kosher salt, mustard seeds and freshly ground black pepper. Mix well to combine
8. 4. In mixing bowl add shredded cabbages and desired amount of vinaigrette. Mix well to combine. Can be held for service or made to order

pork loin, water, kosher salt, sugar, pepper, cold, sherry vinegar, water, mustard, honey, extravirgin olive oil, chives, kosher salt, black pepper, red cabbage, whey reserved, sugar

Taken from www.yummly.com/recipe/Nordic-Boneless-Ribeye-Chop-Medallion-2255291 (may not work)