Monday, December 08, 2008

Chef Jeff's Pecan Crusted Pork Loin with Sweet Potato Mash and Maple Hoisin Sauce

Recipe By: Jeff Bacon CEC CCA AAC
Serving Size : 6 ounces

Amount -Measure-Ingredient -Preparation Method
-------- ------------ --------------------------------
2 pounds boneless pork top loin -- Sliced 1/4" thick
1 cup pecans -- shelled
1 cup panko -- Japanese bread crumbs
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons canola oil
2 tablespoons teriyaki baste and glaze
2 tablespoons maple syrup
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon shallot -- minced
1 teaspoon ginger root -- grated

Sweet Potato Mash
1 1/2 pounds sweet potato -- cooked
1 tablespoon butter
1 tablespoon maple syrup
1 tablespoon brown sugar
1/2 teaspoon ginger
1/2 teaspoon allspice
1 pinch salt


Pound pork loin slices slightly then season with salt and pepper

Place pecans in a food processor and pulse 2 or three times until
coarsely ground

Mix ground pecans and panko crumbs together

Heat canola oil in large skillet then fry pork cutlets on both sides
until golden brown

Remove cutlets to warming plate as finished and fry remaining
cutlets adding more oil as needed

When all cutlets are done wipe out pan and add sesame oil.
Heat slightly

Add shallots and grated ginger and sauté lightly until shallots soften

Add remaining ingredients to heat then toss cutlet in this glaze to coat.


Microwave potatoes until soft

Peel off skin then place potatoes in mixer bowl

Mix with paddle attachment until smooth and large lumps
are gone

Add remaining ingredients and mix until incorporated.

Spoon or pipe mash onto plate and arrange one or two
glazed cutlets around glaze

Garnish with toasted pecans if desired.;

"Seasonal Flavors with a Contemporary Twist"
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