Chef Jeffrey “JG” Gaetjen
Kinkead's
Washington Redskins

Pork loin
1 fresh center cut pork loin (about 3#)
2 Tbsp of Kosher salt
1/2 bunch fresh sage, picked and chopped
1/2 of a bunch of fresh rosemary, picked and chopped
1/2 of a bunch of fresh thyme, picked and chopped
3 Tbsp of cracked Black pepper

Have your butcher or local supermarket set you up with a center cut frenched rack of pork or center cut pork loin. The day before you cook the pork rub it with the fresh herbs salt and pepper.

Braised Belly Bacon
1-5# slab of fresh belly bacon or 1-4# piece of Apple wood smoked bacon
6 Tbsp of kosher salt mixed with 3 Tbsp of regular sugar
4 Tbsp of cracked black peppercorns
4 Tbsp of toasted crushed coriander seeds
2 ½ cups of olive oil, not extra virgin
4 Bulbs of garlic, cut in half

Three days before you serve this dish, rub the pork belly with all the spices, sugar and salt. The day before you serve this dish: Preheat a conventional oven to 250 degrees. Using a roasting pan just big enough to hold the pork belly. Place it in the pan and pour the olive oil and garlic over the belly bacon. Place it the oven and let it cook very slowly for about 2 ½ hours. To check if it is braised properly, take a small paring knife and insert it through the fatty part of the belly. If the knife goes through the meat with no resistance it is ready. Pull it out and let it rest in the olive and garlic for at least an hour. Take it out, drain it on paper towels, wrap and refrigerate until the next day. The next day cut the belly into 6 equally sized portions of 1" wide by 3" long. When the garlic is cool enough to handle squeeze it out of the skin and mix it with a little dijon mustard, a cup of chicken stock, a little apple cider vinegar and salt and pepper to taste. This can be used for the sauce for finishing.
*If you do not have any time to prepare the belly bacon, you can use smoked slab bacon and cut it into 1" thick pieces by 3 inch pieces like the fresh belly bacon.

Ingredients
6- 2 oz. links of Cooked Andouille Sausage
(You can get these at any local specialty supermarket)

Sweet potato purée
2 large sweet potatoes, about 1 lb
1 small butternut squash, about 1 lb
5 Tbsp butter
1 Tbsp dark brown sugar
Salt and pepper
3 Tbsp heavy cream

Preheat a conventional oven to 350 degrees, Wash the sweet potatoes and prick with a fork and place on a cookie sheet. Split the butternut squash and place it cut side up on the same sheet. Dot the butternut squash with 2 tablespoons of butter and the brown sugar. Bake until a knife is easily inserted into the potatoes and squash. This will take about 50-60 minutes. Remove from the oven, and when cool enough to handle, peel the sweet potatoes. Scrape out the insides of the squash and place in a ricer. Rice the potatoes and squash onto a cookie sheet and bake to dry out for 4 minutes. Transfer to a saucepan and add the remaining butter, the cream and salt and pepper to taste.

Ingredients to finish
4 Tbsp of vegetable oil
3 tart green apples, peeled, cored and sliced into wedges about an 3/4 of an inch thick
3 Tbsp of all purpose flour
1 cup of dry white wine
2 cups of meat stock, preferably veal
2 Tbsp of unsalted butter, 1 Tbsp of vegetable oil
1 Tbsp of regular sugar

Two hours before you serve this dish to your guests prepare the sweet potato puree and keep warm. Preheat a conventional oven to 350 degrees. Take a roasting pan just big enough to handle the pork loin. Add the oil to the roasting pan and sear the pork loin on all sides about 1 minute a side and roast it in the oven with the sausages until the internal temperature is 125 degrees. About 30 minutes. Pull the pork loin out and let it rest but wrap it with aluminum foil. While the pork is resting remove almost all the fat from the roasting pan and sprinkle with the flour. Place on medium heat on your stove and cook this four about 1 minute, stirring with a wooden spoon constantly scraping all the brown bits up. Add the wine to the pan and reduce this by half. Add the stock and bring to a boil, simmer for at least 10 minutes. Strain the sauce and mix in the garlic dijon paste from belly bacon. While the sauce is finishing take a 9 inch non stick sauté pan and add the butter and oil. Place the pan on a medium heat and add the apples. Cook for 2 minutes on one side flip them over and cook for another two minutes. Sprinkle with the sugar after four minutes and cook for another minute, be careful once you put the sugar in lower the heat. For the bacon use another non stick pan and sear and brown the bacon on all sides. Drain on paper towels. To serve: place a little sweet potato puree in the center. Cut a nice slice of pork following the bone and give one chop, place a piece of bacon and a sausage around the center. Put two slices of apples on top of the sweet potato puree and spoon the gravy over all the pork products and serve.