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Receta Roasted Pork Loin With Cornbread Chestnut Stuffing
by Global Cookbook

Roasted Pork Loin With Cornbread Chestnut Stuffing
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Ingredientes

  •     *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

Direcciones

  1. 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.
  2. 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.)
  3. ROASTED CHESTNUT, FIG AND CORNBREAD STUFFING :
  4. Mix all ingredients together and bake for 25 min in a small roasting pan at 375 degrees.
  5. 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.