1 – 6-8 ounce Pork Loin
Salt and Pepper
1/2 oz. Olive Oil
1/4 Roasted Red Pepper julienne
1/4 Roasted Yellow Pepper julienne
1/8 Onion julienne
1 clove Garlic minced
2 oz. White Wine
2 oz. Veal Glace
1 oz. Sweet Butter Cold
1 Serving Summer Time Greens, find it here, https://homeontherange.blog/
3 Baby Carrots
1 round Fried Polenta, find it here, https://homeontherange.blog/home-on-the-range-3/
1 thick slice of Beef Steak Tomato or any other veritey
3-4 leaves of Sweet Basil
Season the Pork Loin with Salt and Pepper. Heat the Olive Oil in a small skillet and place the pork Loin
into the hot Oil sear when you turn the Pork Loin over add the onion and saute until translucent.
Add Garlic and let it expand, it could take seconds. Add the White Wine and de-glace the pan.
Add the roasted Peppers and Veal Glace place in a preheated oven at 425 degrees for 6-8 minutes, remove the Pork.
Put on an oven pan and return the Pork Loin to the oven.
Return the skillet to the stove top on high to reduce the sauce so it coats the back of a spoon.
Add the cold raw sweet Butter and stir in. Season to taste with Salt and Pepper.
Platting, put the Fried Polenta down and the Summer Time Greens around.
On top of the Fried Polenta place the Tomato and then Sweet Basil on that.
Remove the Pork Loin and place on top of the Basil and top with the Onion and Peppers, a little sauce
and the rest of the Sauce around the plate, The 3 Baby Carrots around…
Wallah. Pair this with a nice Chardonnay or Sauvignon Blanc.
3 Comments Add yours
I recall you suggesting a pork loin sandwich for lunch. Now I can … I’ll let you know how it turns out!!! Thank you for sharing.
yes let me know, for a sandwich I slice it thin.
Betty I just figured out how to respond to comments. How did the pork loin turn out for you?