Pork Loin with Pomegranate & Walnut Sauce, Served with Radiccio

8 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
    • 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
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.
    • 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
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
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:
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.