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



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



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



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



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



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.