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Receta Roasted Pork Loin With Cornbread Chestnut Stuffing

Name: Roasted Pork Loin With Cornbread Chestnut Stuffing
Ingredients: *PLANTAINS, SWEET POTATO AND ASPARAGUS, SWEET POTATO AND SUCCOTASH***, ASPARAGUS; 2 Tbsp. Extra virgin olive oil; 1 lrg Plantain; 1 x Sweet potato, peeled and diced; 1 bn Asparagus; Chayote squash, sliced; 4 x Tomotillos, minced; 1 Tbsp. Herb butter; Butter; 2 x Large eggs; 1 c. Cream; 1 c. Corn- raw, off the cob; 1 c. Butternut squash, diced; 1/2 Tbsp. Garlic; 1/2 Tbsp. Shallots; 2 Tbsp. Extra virgin olive oil; Salt and pepper to taste; *ROASTED CHESTNUT, FIG AND CORNBREAD, FIG AND CORNBREAD; 2 c. Cornbread; 2 x Large eggs; 1/2 c. Cream; 1/4 c. Figs rehydrated in 1/2 c. apple cider; 1 pch Thyme; 10 x Roasted and shelled chestnut minced in large pcs; 4 lb Cleaned pork loin, up to 5; Salt and Pepper to taste; Parsnips, cut in half; 2 Tbsp. Extra virgin olive oil

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Ingredientes

Â Â *PLANTAINS, SWEET POTATO AND ASPARAGUS, SWEET POTATO AND SUCCOTASH***, ASPARAGUS
2 Tbsp. Extra virgin olive oil
1 lrg Plantain
1 x Sweet potato, peeled and diced
1 bn Asparagus
Â Â Chayote squash, sliced
4 x Tomotillos, minced
1 Tbsp. Herb butter
Â Â Butter
2 x Large eggs
1 c. Cream
1 c. Corn- raw, off the cob
1 c. Butternut squash, diced
1/2 Tbsp. Garlic
1/2 Tbsp. Shallots
2 Tbsp. Extra virgin olive oil
Â Â Salt and pepper to taste
Â Â *ROASTED CHESTNUT, FIG AND CORNBREAD, FIG AND CORNBREAD
2 c. Cornbread
2 x Large eggs
1/2 c. Cream
1/4 c. Figs rehydrated in 1/2 c. apple cider
1 pch Thyme
10 x Roasted and shelled chestnut minced in large pcs
4 lb Cleaned pork loin, up to 5
Â Â Salt and Pepper to taste
Â Â Parsnips, cut in half
2 Tbsp. Extra virgin olive oil

Direcciones

Plantains:Saute/fry all ingredients in warm pan with extra virgin olive oil for 6 to 8 min till sweet potatoes are tender. Finish with salt, pepper and herb butter.
SAVORY CORN BUTTERNUT SQUASH BRULEE:Grease 4 ramekins with soft butter, mix the Large eggs and cream together and fill the molds half way up. Saute/fry the other 4 ingredients for 4 to 5 min and put into the mold bake in a water bath at 375 degrees (or possibly 20 min or possibly till stiff to the shake.)
ROASTED CHESTNUT, FIG AND CORNBREAD STUFFING :
Mix all ingredients together and bake for 25 min in a small roasting pan at 375 degrees.
PORK ROAST ON PARSNIP RACK:Salt and pepper pork. Sear in warm pan, place on top of parsnips that are cut in half and oiled, roast at 375 degrees for 35 to 40 min.