Brined pork loin with spiced pear jam, slow roasted cabbage with pan sauce from the pork, baked potato, fennel salad with lemon orange Dijon champagne vinaigrette.
Brined pork loin with spiced pear jam, slow roasted cabbage with pan sauce from the pork, baked potato, fennel salad with lemon orange Dijon champagne vinaigrette.
Brined the pork loin for 4 hours, pan seared it on a cast iron and then put it in the oven for about 30 minutes.
Pan fried a few pieces of bacon and used the bacon fat to sear the cabbage. Threw that into the oven as well. Removed the bacon for later (on the potato) and added a knob of butter to coat the cabbage.
After the pork loin was done I deglazed the pan with white wine, grain mustard, garlic, shallots, butter and cream. Coated the cabbage with this sauce and added grated Parmesan.
For the pork I used a homemade pear jam made with added lemon juice and red pepper flakes.
Fennel salad used a dressing of orange juice, lemon juice, Dijon and grain mustard, champagne vinager, honey, and olive oil. Thinly sliced fennel with mint, micro greens, and Parmesan.
The pork turned out great as did the salad but the star of the show was the cabbage. It was a bit overly salty since I let the sauce cook slightly too long but overall was fantastic.
2 Comments
Looks delicious!
Brined the pork loin for 4 hours, pan seared it on a cast iron and then put it in the oven for about 30 minutes.
Pan fried a few pieces of bacon and used the bacon fat to sear the cabbage. Threw that into the oven as well. Removed the bacon for later (on the potato) and added a knob of butter to coat the cabbage.
After the pork loin was done I deglazed the pan with white wine, grain mustard, garlic, shallots, butter and cream. Coated the cabbage with this sauce and added grated Parmesan.
For the pork I used a homemade pear jam made with added lemon juice and red pepper flakes.
Fennel salad used a dressing of orange juice, lemon juice, Dijon and grain mustard, champagne vinager, honey, and olive oil. Thinly sliced fennel with mint, micro greens, and Parmesan.
The pork turned out great as did the salad but the star of the show was the cabbage. It was a bit overly salty since I let the sauce cook slightly too long but overall was fantastic.