Wednesday, March 25, 2009
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.