 | Pork Loin with Pomegranate & Walnut Sauce, Served with Radiccio8 portions Susan Walter, Chef |
| Pomegranate & Walnut Sauce: | |
| • | 3 cups beef stock |
| • | 3 cups The Perfect Purée Pomegranate Concentrate, thawed |
| • | 1/2 cup red wine |
| • | 4 cloves garlic, cut in slivers |
| • | 2 shallots, coarsely chopped |
| • | 1 cup walnuts, finely chopped |
| • | 2 tbsp. fresh thyme |
| • | 1 1/2 tbsp. ground cumin |
| • | 1 1/2 tsp. salt |
| • | 1 tsp. black pepper |
| Pork: | |
| • | 1 tbsp. olive oil |
| • | salt and pepper |
| • | 8 boneless pork loin chops |
| Finishing Sauce: | |
| • | 1/4 cup The Perfect Purée Pomegranate Concentrate, thawed |
| • | 1 cup walnuts, finely chopped |
| • | 1 tbsp. butter |
| Method: | |
| 1. | To prepare the sauce & glaze: bring stock, Pomegranate concentrate, wine, garlic, shallots, thyme, cumin, salt and pepper to a boil. |
| 2. | Reduce heat and simmer until reduced by half, about 30 minutes. Yield will be about 3 cups. |
| 3. | Strain 1/2 into smaller saucepan & reserve for the sauce. |
| 4. | Reduce remaining 1/2 sauce to about 1 cup to make a glaze. |
| 5. | Season pork loin chops with salt and pepper. Brush glaze over pork loin chops. Oil grill. Grill chops about 5 minutes per side, making cross-hatch grill marks. |
| 6. | Finish Sauce: Add walnuts and 1/2 cup Pomegranate concentrate to reserved sauce in saucepan. Heat gently until warm. Whisk in butter. |
| Radiccio: | |
| • | 4 heads radicchio, about 9 oz. each |
| • | 1 1/2 cup The Perfect Purée Cherry, thawed |
| • | 1/2 cup balsamic vinegar |
| • | 3/4 cup beef stock |
| Method: | |
| 1. | Bring Cherry puree, beef stock and balsamic vinegar to a boil. Reduce heat and simmer until reduced by half stirring occasionally, about 15 minutes. |
| 2. | Cut each head of radicchio in half or quarters. |
| 3. | Brush lightly with oil. Grill until tender, about 8-12 minutes, turning frequently. Brush with cherry-balsamic vinegar reduction. |
| Crisp Polenta Rounds: | |
| • | 2 tbsp. olive oil |
| • | 1/2 small onion, finely chopped |
| • | 1/2 red bell pepper, finely chopped |
| • | 4 cups chicken broth or water |
| • | 1 cup medium polenta |
| • | 1 1/2 tsp. salt |
| • | 1/2 tsp. salt |
| • | 1/2 tsp. black pepper |
| • | 1/2 cup parmesan cheese, grated |
| • | 2 tbsp. The Perfect Purée Orange Zest, thawed |
| • | 1/4 cup fresh herbs, minced |
| Method: | |
| 1. | In a 4 qt. saucepan heat the olive oil over medium heat. Add the onion, bell pepper and garlic and saute until softened, about 5 minutes. Add the cold broth or water. Immediately whisk in the polenta stirring well to combine. |
| 2. | With a wooden spoon, continue to stir cooking the polenta until thickened, about 20-25 minutes. Add more water or liquid if it cooks too quickly. It needs to cook at least 20 minutes. When thickened season with salt, pepper, cheese, Orange Zest and fresh herbs. |
| 3. | Pour the plenta into 9×13″ cake pan lined with parchment paper. Place in the refrigerator to cool completely, about 1 hour. |
| 4. | When set, turn the polenta out onto a cutting board and cut into 3″ rounds. |
| 5. | Brush each side with olive oil and saute in a saute pan or grill. Keep warm until serving time in a 200 degree oven. |
| To Assemble: | |
| Method: | |
| 1. | Place crisp polenta rounds at 11 o’clock on the dinner plate, surround with about 1/4 cup sauce. |
| 2. | Spoon 1-2 tbsp. of the glaze on each pork chop and place adjacent to the Crisp Polenta Rounds, slightly overlapping sauce. |
| 3. | Place radicchio on the side. |