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| Walnut Encrusted Pork Loin with Raspberry Sauce |
| Serves 4-6 |
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| Ingredients for Raspberry Sauce |
1/2 pint fresh Raspberries
2 tbsp Shallot, finely chopped
1/2 cup White Wine
1/3 cup Sugar
1/2 cup Water
1/8 tsp Salt
1/8 tsp Pepper
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| Method for Raspberry Sauce |
| Puree raspberries in food processor. Add all
ingredients and bring to a boil in small sauce pan.
Lower heat to a simmer and reduce to 1/2
volume, stirring often. Put through a fine mesh
sieve to remove seeds. Return mixture to sauce
pan. Make a slurry of 1 tbsp cornstarch and
2 tbsp water. Add to raspberry puree; bring
slowly to a boil stirring until mixture thickens.
Remove from heat and set aside.
Note: Raspberry Fruit Spread can be substituted
for fresh raspberries. Omit sugar as fruit spreads
are pre-sweetened. |
| Ingredients for Pork Loin |
1-1/2 lb Pork Loin
1 cup Walnuts, finely chopped
1/3 cup Japanese Panko Bread Crumbs
1/4 tsp Salt
1/8 tsp Pepper
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| Method for Pork Loin |
| Combine the walnuts, bread crumbs, salt and pepper.
Pound the pork loin with a food mallet. Coat
the pork with the walnut mixture. Heat large skillet
with a small amount of oil. Pan sauté pork
approximately five minutes on each side on medium
heat. Remove pork from pan and cut into triangles
2-1/2" at the base. |
| To Plate |
| Place a scoop of mashed potatoes in the middle of
the plate and lean pork loin around the potatoes.
Lace with Raspberry Sauce. Serve with your
favorite vegetable.
This dish works well for entertaining as it can be
prepared in advance. To serve, reheat the pork in a
350 degree oven for 15 minutes. Meanwhile
microwave the potatoes and assemble as above. |
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