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1
Combine all the ingredients for the brine in a large non-reactive pot.
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2
Bring to a simmer and remove from heat.
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3
Allow to steep for 30 minutes, then cool in an ice bath.
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4
Place the pork loin in a container large enough to submerge it and pour the cooled brine over the pork.
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5
Make sure the entire loin is submerged, use a heavy plate, if necessary.
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6
Cover the container and place in the refrigerator at least 24 hours and up to 48 hours to cure.
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7
Remove the pork from the brine, discard liquid.
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8
Dry the pork loin with a cloth and cut the loin into 8 (8-ounce) fillets.
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9
(You may alternately roast the entire loin whole, then slice medallions for presentation.)
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10
Cut the lettuce through the core into 16 wedges, reserve.
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11
Blanch the corn in salted water until tender, then cool and drain, reserve.
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12
Cook the apples over medium heat with a tablespoon of butter in a skillet until beginning to brown.
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13
Cool and reserve.
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14
In a large heavy bottomed skillet, large enough to hold all the pork loins (or 2 smaller pans), heat the vegetable oil over medium heat.
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15
Season the pork with salt.
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16
Saute the pork fillets about 7 minutes each side for medium.
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17
Meanwhile prepare the sauce.
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18
Have a pot of salted boiling water ready for the gnocchi.
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19
In a large skillet, melt the butter over medium high heat.
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20
Add the lettuce quarters in batches with a pinch of salt and brown on both sides.
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21
Remove from the pan.
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22
Repeat until all the lettuce is browned.
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23
Return all the lettuce quarters to the pan, and over medium high heat, deglaze the pan with the white wine and apple cider.
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24
Reduce to a glaze.
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25
Add the pork stock and corn kernels and bring to a simmer.
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26
Mount the sauce with the remaining butter, add the chopped thyme, adjust seasoning, and reserve warm.
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27
Cook the gnocchi until they float, then transfer them to the sauce to coat.
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28
Divide the lettuce, corn, gnocchi, and sauce among 8 large bowls.
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29
Top each with a pork fillet.
