[ yes i know i did a horrible job at cutting the pork- I only had a cuterly knife to use. hehe]roasted loin of pork, garlic confit, smoked applewood bacon, brown shallot demi-glacé sauce with thinly sliced criminis, apple chutney with thyme and butter, pan seared brussel sprouts with lardons and caramelized sweet onions... And freshly toasted country pugliese bread to sop up all the sauce.
ingredients:
white wine
2 head of garlic confit
2 shallots, thinly sliced
parsley, finely chopped
crimini mushrooms, thinly sliced
beef broth
pork loin (2 lbs)
2 thick bacon slices
sea salt
black pepper
butter
preheat oven to 350 degrees. season pork loin liberally with cracked sea salt and black pepper. heat olive oil and a pat of butter and sear over high heat for about 2 minutes on each side. meat should be nicely browned. smear garlic confit on the fat side of the loin and cover garlic with bacon slices. bacon should be wrapped over pork. roast in oven for 40 minutes.
add shallots into the pan used to sear the pork. saute then deglaze the pan with 1 cup of white wine, scraping up the browned bits on the bottom of the pan. cook over high heat for 5 minutes then add beef broth. in a separate pan melt butter and saute mushrooms over high heat then sprinkle in 1 tablespoon of flour and cook for a few minutes. add mushroom flour mixture to sauce and stir occasionally. salt and pepper to taste.
when pork comes out of the oven, cover with tin foil and let it rest for 5 minutes.
add parsley into sauce right before serving. slice pork into 1/2 inch slices and spoon sauce over pork.
apple chutney
ingredients:
1 fuji apple
sweet white onion
butter
thyme
salt
1 cup of applesauce
melt butter in a small pan and saute minced white onion and apples (cut brunoise style)
add in two springs of thyme and salt to taste
saute until onions transulscent and apples slightly softened. stir in one cup of applesauce.
set aside. (mold into quenelle and serve alongside pork)
