Lightly breaded tenderized pork loin medallion over farmer sausage and savoy cabbage ragout, and cauliflower pure, milk braised pork shoulder roast, bacon wrapped pork tenderloin
For the loin medallion:
4 2-3 oz center cut pork loin pieces (boneless)
Salt and pepper to season
1 cup japanese panko or bread crumbs
1 egg, beaten
1/2 cup milk
1/2 cup flour
Method:
Using a meat hammer, pound and tenderize the pork loin medallions until they are even in thickness, about a 1/3 of an inch
Combine the beaten egg and milk
Bread the pork loin: first, dredge the pork in the flour, then through the egg wash and lastly into the panko
Sear in a well oiled pan until golden brown and cooked through, approximately 4 minutes a side
For the cabbage ragout:
1 link double smoked farmer sausage finely diced
1 onion finely diced
1 carrots finely diced
1 stalk celery finely diced
1/2 head fennel finely diced
1 head savoy cabbage finely sliced
salt and pepper to taste
4 tblsp extra virgin olive oil
3 tblsp chopped italian parsley
1 tblsp chopped rosemary sage and thyme
Method:
Saute the farmers sausage in olive oil to release fat and flavors over medium heat for 3-5 minutes
Add all fine diced vegetables and sweat for about 4 minutes
Add seasoning to taste
Stir in finely sliced cabbage and season again
Place a lid and allow steam to cook the cabbage down, approximately 4 minutes, serve.
For the cauliflower pure:
1 head cauliflower, chopped
2 cups whipping cream
1 cup chicken stock
1 tblsp dijon mustard
1 tblsp prepared horsed radish (or 1 tblsp grated fresh horseradish)
Salt to taste
Method:
Combine cauliflower, stock and cream in to a pot and slowly bring to a boil
Season with salt and cook until very soft
Transfer to a blender (reserve liquid and add in as much as necessary to pure smoothly) and pure until very smooth
Add dijon and horseradish to taste
For the milk braised pork shoulder:
1 small pork shoulder roast
salt and pepper to season
1 white onion sliced
2 tblsp dijon mustard
1 sprig each of rosemary, sage and thyme
2 cloves garlic, crushed
1 l homogenized milk
Method:
Combine all ingredients in a suitable braising vessel that has a tight fitting lid
Cover with lid and slow cook in a *300 oven for 3 hours, or until very tender
For the bacon wrapped tenderloin:
1 small pork tenderloin
4 strips of smoked bacon, room temperature
salt and pepper to taste
Method:
Season and wrap the pork tenderloin in the bacon, use butcher’s twine to secure
sear on all sides in a fry pan over medium high heat until bacon is a rich golden brown in colour, finish in a *375 oven until cooked to a medium doneness, approximately 10 minutes
To finish and plate:
Place about 2 tablespoons of cauliflower pure in the centre of a plate and top with a generous portion if the cabbage ragout. Place a cooked crisp and golden brown portion of pork loin medallion on top. Using a fork, pull apart some of the pork shoulder and place on top of the medallion. Slice the bacon wrapped tenderloin and place a couple of slices on top of the braised pork. Spoon some of the braising liquid over top and around the plate to finish.
