Pork Loin with Fried Polenta

Pork Loin sauteed with onions and peppers on top of fried Polenta with tomato and fresh Sweet Basil with summer time Greens and baby Carrots around.  Sauce drizzled around the plate.
Beautiful presentation and great flavors. Photo by Karen Sue Photography…

1 – 6-8 ounce Pork Loin

Salt and Pepper

1/2 oz. Olive Oil

1/4 Roasted Red Pepper julienne

1/4 Roasted Yellow Pepper julienne

1/8 Onion julienne

1 clove Garlic minced

2 oz. White Wine

2 oz. Veal Glace

1 oz. Sweet Butter Cold

1 Serving Summer Time Greens, find it here, https://homeontherange.blog/

3 Baby Carrots

1 round Fried Polenta, find it here, https://homeontherange.blog/home-on-the-range-3/

1 thick slice of Beef Steak Tomato or any other veritey

3-4 leaves of Sweet Basil

Season the Pork Loin with Salt and Pepper.  Heat the Olive Oil in a small skillet and place the pork Loin

into the hot Oil sear when you turn the Pork Loin over add the onion and saute until translucent.

Add Garlic and let it expand, it could take seconds. Add the White Wine and de-glace the pan.

Add the roasted Peppers and Veal Glace place in a preheated oven at 425 degrees for 6-8 minutes, remove the Pork.

Put on an oven pan and return the Pork Loin to the oven.

Return the skillet to the stove top on high to reduce the sauce so it coats the back of a spoon.

Add the cold raw sweet Butter and stir in. Season to taste with Salt and Pepper.

Platting, put the Fried Polenta down and the Summer Time Greens around.

On top of the Fried Polenta place the Tomato and then Sweet Basil on that.

Remove the Pork Loin and place on top of the Basil and top with the Onion and Peppers, a little sauce

and the rest of the Sauce around the plate, The 3 Baby Carrots around…

Wallah. Pair this with a nice Chardonnay or Sauvignon Blanc.

Cheers !!!

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Published by

Matthew Riley

I started working in restaurants when I was 12 years old. Graduated from the Culinary Institute of America when I was 19. Have been working in hotels and restaurants until I finally opened my own in Paso Robles at the airport. Matthew's at the Airport, the pilots voted my restaurant the best in the country at an airport, 7 years in a row !!! While in Paso Robles I was a Professor of Culinary Arts at Cuesta Collage. From there I helped open a restaurant in Ferndale Farmhouse on Main. It had a 5 star rating on Tripadviser.com . We were asked to make a 30 minute cooking show for P.B.S. called North Coast Cuisine. They liked it so much that they aired it again for their pledge drive. I feel it is time to share some of my knowledge with you. I take the approach that food is nutrition and should be prepared utilizing raw ingredients when ever it is possible. Taking care with the presentation that brings the wow factor. The flavors to dazzle the taste buds. Color and textures to delight the senesces. I want to show photos and videos to help walk you through the processes. I hope you enjoy as we grow forward with this site. Cooking is simple, fun and beautifully delicious. Cheers !!!

3 thoughts on “Pork Loin with Fried Polenta”

  1. I recall you suggesting a pork loin sandwich for lunch. Now I can … I’ll let you know how it turns out!!! Thank you for sharing.

    Like

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