all photographs appearing on this site, www.my-halflife.com have been taken by me, pradeep jeganathan. they can not be reproduced in any form, with out my written permission. please leave a comment on a post, if you wish to use a photograph, i will get back to you.
this can be a really simple dish, which can also be plated impressively.
ask at the meat counter for the pork loin to be sliced into 3/4 inch slices. once this is done, its as easy as falling of a chair really! either marinate the loin medallion in balsamic vinegar, salt and pepper or brine it over night in chicken/spare-rib stock, with your favorite fruit juice added in. (now, okay, you are thinking this is getting complicated, but you don't have to do this -- but it will make the pan roast more succulent and moist, is all. quite good with out!).
pan roast, middle heat on a heavy skillet (i used cast iron) for 7 mins, 3.5 on each side, and your done! i tried a new cream chille sauce with this, which came out well: heavy cream, tomato paste, and chille pices, mixed in to taste, with some salt, and a tiny bit of sugar. heat this up a little in the microwave, or small heavy bottomed sauce pan. this reminds me of my other variation on tomato sauce, which i called, tomato nosauce! (which I paired with grilled fish).
i scalled some pok choy, to go with this, because i can't do with out its crunch for more than two weeks, if i can help it.
Pradeep Jeganathan was born and raised in Colombo, Sri Lanka, where he lives and works. He began to cook when he discovered, as an undergraduate in the US, that MacDonald's was terrible. He continued, when he realized that girls like a guy who knows to cook. After he took up photography as a hobby, he got into shooting food. He has eaten a lot of cold meals since, but he hasn't stopped, because taking a photograph, helps him remember what he's eaten. (He eats a lot, and some times, he forgets). His food photos have been published in a variety of international and Sri Lankan print magazines and web sites and his food photo/recipe columns have appeared Zero77 & Spectrum ("Achcharu") and will soon appear in Ink. He's been a featured chef on ETV's The Home Gourmet, his cooking and food photos have been the subject of a feature article in Sri Lanka's Sunday Times; his food blog has also been featured in Femina.in -- the Indian women's magazine.