Roasted Pork Loin With Cornbread Chestnut Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains, Meats | Infood01 | 1 | Servings | |
INGREDIENTS
| ***PLANTAINS, SWEET POTATO | ||
| AND ASPARAGUS SWEET | ||
| POTATO | ||
| AND | ||
| SUCCOTASH*** ASPARAGUS | ||
| 2 | T | Olive oil |
| 1 | Plantain | |
| 1 | Sweet potato, peeled and | |
| diced | ||
| 1 | Asparagus | |
| Chayote squash, sliced | ||
| 4 | Tomotillos, chopped | |
| 1 | T | Herb butter |
| Butter | ||
| 2 | Eggs | |
| 1 | c | Cream |
| 1 | c | Corn- raw, off the cob |
| 1 | c | Butternut squash, diced |
| 1/2 | T | Garlic |
| 1/2 | T | Shallots |
| 2 | T | Olive oil |
| Salt and pepper to taste | ||
| ***ROASTED CHESTNUT, FIG AND | ||
| CORNBREAD FIG AND | ||
| CORNBREAD | ||
| 2 | c | Cornbread |
| 2 | Eggs | |
| 1/2 | c | Cream |
| 1/4 | c | Figs rehydrated in 1/2 cup |
| apple cider | ||
| 1 | pn | Thyme |
| 10 | Roasted and shelled chestnut | |
| chopped in | ||
| large pieces | ||
| 4 | lb | Cleaned pork loin, up to 5 |
| Salt and Pepper to taste | ||
| Parsnips, cut in half | ||
| 2 | T | Olive oil |
INSTRUCTIONS
Plantains Saute all ingredients in hot pan with olive oil for 6 to 8 minutes until sweet potatoes are tender. Finish with salt, pepper and herb butter. SAVORY CORN BUTTERNUT SQUASH BRULEE: Grease 4 ramekins with soft butter, mix the eggs and cream together and fill the molds half way up. Saute the other 4 ingredients for 4 to 5 minutes and put into the mold bake in a water bath at 375 degrees (or 20 minutes or until stiff to the shake.) ROASTED CHESTNUT, FIG AND CORNBREAD STUFFING : Mix all ingredients together and bake for 25 minutes in a small roasting pan at 375 degrees. PORK ROAST ON PARSNIP RACK: Salt and pepper pork. Sear in hot pan, place on top of parsnips which are cut in half and oiled, roast at 375 degrees for 35 to 40 minutes. Converted by MC_Buster. NOTES : Recipes Courtesy of Erica Miller, Tyler Florence, And Aaron Sanchez Recipe by: IN FOOD TODAY SHOW #INL118 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 8009
Calories From Fat: 3907
Total Fat: 440.3g
Cholesterol: 2960.6mg
Sodium: 6868.4mg
Potassium: 12915.9mg
Carbohydrates: 492.9g
Fiber: 37g
Sugar: 27.3g
Protein: 511.9g