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Cranberry-Wasabi Horseradish Relish
Roasted Pork Loin with Cranberry-Wasabi Horseradish
Relish
Craneberry-Wasabi Pork Pot Stickers
‘Cubano’
Sandwich
WINE NOTES
Peter Lehman Shiraz: Shiraz is the syrah
grape of southern France grown in Australia and is called ‘shiraz’ to
reflect that difference. The climate, hemisphere and growing conditions
make a different wine. Not as ‘meaty’ as syrah, shiraz is full of black
fruits like cherries and berries with pepper and sweet spice. This wine is
great with roasted meats and slow foods.
Thaihito: Especially great with the
Cubano
Sandwich. The mojito is the famous cocktail of cuba -- like a
rum julep. At Blue Ginger we change the recipe by using Thai basil instead
of mint. Thai basil has an herbaceous quality but has a refreshing hint of
mint.
Makes 1 cocktail
Place all in a glass and
muddle (crush with a pestle) to mix everything together. Add ice, shake,
then top with soda water and garnish with lime.
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Roasted Pork Loin with Cranberry-Wasabi Horseradish Relish
Serves 4
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2 pound piece of naturally
fed pork loin, trimmed and brined overnight in the fridge with water
that tastes like sweet sea water
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2 large sweet potatoes,
wrapped in foil and baked through in the oven
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2 tablespoons extra virgin
olive oil
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3 tablespoons chopped chives
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1 cup Cranberry-Wasabi
Horseradish Relish
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Grapeseed or canola oil for
cooking
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Kosher salt and freshly
ground black pepper
Pre-heat oven to 450 degrees.
Rinse the pork loin well with water, pat dry and slice into 4 equal
filets. Season very lightly with salt and pepper. (If you do not have
overnight, cut the loin in 4 equal filets and brine 4 hours.) In a heavy
skillet coated lightly with oil, add the filets and brown on one side,
flip and transfer to the oven. Roast for 6 to 8 minutes until
medium-well. Let rest for 5 minutes before slicing. Meanwhile, scoop out
hot potatoes and, using a fork, mix with the extra virgin olive oil and
chives. Season with kosher salt and freshly ground black pepper to
taste. To serve, place a small mound of potatoes on a plate and top with
slices of pork. Garnish with a generous amount of Cranberry-Wasabi
Horseradish Relish.
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