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Tuesday, March 1, 2016

Corsican Pork Loin with Potato Gratin


This is the 'brainy gourmet' version of an old French coast Mediterranean recipe. You will need to buy a lean pork loin or boneless pork chops. You will also need to purchase (if you don't have on hand) these simple ingredients: butter, salt, black pepper, red pepper flakes, garlic, onion, brown sugar, coriander, olive oil, crushed pineapple, orange juice, beef stock and dry vermouth (or dry white wine).  

To start, blend together the sauce ingredients. In a sauce pan, combine, 1/2 stick of butter, 3 tbs of olive oil, chopped onion and garlic (as much as you like), 1/4 cup of brown sugar, 1/2 cup of fresh or drained crushed pineapple, 1/4 cup of orange juice (pulp in), the same of beef stock and 3 tbs of vermouth along with 1/4 tsp salt, black pepper and the same of red pepper flakes and coriander plus dried herbs: rosemary and mint. Let this bubble for 3 min on med. heat.

In a larger covered stove top stock pot, you can sear your pork with a little olive oil and coconut oil, or one or the other. Once it is nicely browned on both sides, pour over your sauce. Let this cook covered on med. heat for 6-8 min then reduce heat to low and simmer covered for 25- 30 min.

As a side, you can prepare skillet roasted asparagus along with potato gratin and Gruyere cheese. Both are delicious; however the asparagus is quick and simple to prepare. Just wash and toss into a shallow skillet with olive oil and a dash of salt, a drizzle of balsamic vinegar... roast away. My daughter prepared this over the weekend and it was scrumptious. You can top off with fresh sliced lemon.

The potato gratin requires a several small potatoes boiled and peeled layered in a non-stick coated casserole dish. Cover with 1/2 cup of heavy cream, a dollop of butter and the same of sour cream. Sprinkle a bit of salt here and there, some thyme and top with grated cheese. Bake on 375 for 25-30 min.

Serve your Corsican Pork on a low lipped plate and sit to enjoy a taste of Mediterranean life.

~Tutti a Tavola!

*note the cooking time on the pork and potatoes, you can synchronize and have both ready to serve.

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