Pork loin duo
serves two
Breaded pork loin medallions
4 pork loin slices
1 egg, whisked
½ cup (125 ml) Cappellari breadcrumbs hot pepper & Asiago
½ cup (125 ml) Cappellari breadcrumbs porcini mushroom
Olive oil, to drizzle
Bread 2 pork loin slices with the Cappellari breadcrumbs hot pepper & Asiago and 2 slices with the porcini mushroom by dipping in egg wash then the breading.
Preheat oven to 350° F (180° C), drizzle breaded pork loin slices with olive oil and bake 15-20 minutes on an oven tray lined with parchment paper. Turn once toward the end of the cooking time, season with salt and pepper.
Mash potatoes
2 medium russet potatoes
¼ cup (60 ml) 35% cream
1 tbsp (15 ml) butter
Potato seasoning or salt and pepper
Rinse, peel, dice and boil potatoes from cold salted water until soft. Strain and mash.
Mix in cream and butter, season with potato seasoning to taste.
Baby bok choy sauté
Baby bok choy
Garlic, chopped
Butter
Blanch in salted boiling water.
Shock in ice water for colour.
In a sauté pan heat butter on medium heat, sauté garlic until lightly toasted add baby bok choy and toss.
Grilled zucchini
Zucchini, sliced
Olive oil
Oregano
Salt, pepper
Preheat and oil a grill pan on medium-high heat using canola oil and a paper towel, grill zucchini.
Toss with olive oil and fresh herbs, here we used oregano, salt and pepper.
Grilled tomatoes
Roma tomatoes, halved
Olive oil
Oregano
Salt, pepper
Preheat and oil a grill pan on medium-high heat using canola oil and a paper towel, grill tomatoes.
Toss with olive oil and fresh herbs, here we used oregano, salt and pepper.
Plate and serve with lemon
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