Berkshire Pork Loin

Berkshire Pork Loin

Warm Dandelion and Frisee Greens, Pork Cracklin’s, and Caramelized Onion Veloute

 

Pork chops are the easiest to cook and to overcook.  Careful preparation will result in moist and tender meat.

 

Pork Loin

4 Thick cut, about 7 ounces.  Lightly pound meat and score with sharp knife.  Season well with fennel spice, approximately one teaspoon of spice rub per pork loin.  Rub with olive oil.  Place in cold, thick bottom pan and slowly bring up to temperature, do not move until dark golden sear develops, flip over when firm and sear other side, turn off heat.  Deglaze pan with thick pat of butter per pork chop and squeeze of lemon.  Let rest 10 minutes before serving.

 

Fennel Spice

2 T cup fennel seeds, toasted

1 T mustard seeds

1 T coriander

1 T white peppercorn

1 T kosher salt

Grind spices in spice grinder.  Use approximately one teaspoon per pork loin.

 

Warm Dandelion and Frisee Greens

1 oz Frisee lettuce

1 oz dandelion greens (may substitute swiss chard or kale)

1 oz radicchio

Wash lettuces and hand tear, reserve in bowl.

1 oz olive oil

½ oz sherry vinegar

Salt and pepper

When pork loin has been removed from sauté pan, remove pan from heat. 

Add oil and vinegar, season and add green to quickly wilt from the residual heat of the pan.  Stir well.

 

Pork Cracklin’s

2 oz pork belly, seasoned well

(may substitute large dice cut of bacon)

Cook in generous amount of oil until crispy and dry on paper towels

 

Caramelized Onion Veloute, yields 1 quart

1 each Spanish Onions

1 each Red Onions

1 each Vidalia Onions

1 bunch Scallions

6 each Large Shallots

1 bunch Chives

3 ounces White Wine

16 ounces Chicken Stock

2 oz goat chese

16 ounces Heavy Whipping Cream

Cut all the onions and also the shallots into julienne.  Preheat a soup pot with about 2  ounces of oil and then add julienne vegetables.  Season with salt to help pull out the moisture and cook till caramelized.  Add chopped chives and scallions and sweat briefly then deglaze with wine and reduce to dry.  Add chicken stock or broth and cook for about 15 minutes over medium heat.  Add cream and cook till thick, puree in blender and strain and then adjust the seasoning. 

 

 

Presentation:

Center pork loin on plate and top with warm salad mixture.  Heat 2 oz of veloute per person and finish saucing the plate. Garnish with crispy pork nuggets.  Enjoy!

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