#1019 Pepper-Crusted Pork Loin with Autumn Fruit Sambal

#1019
what you'll need
1 lb PrairieFresh® Pork loin, boneless, cut at angle in 2 oz. portions
Kosher salt to taste
6 Peppercorn melange, toasted, crushed as needed
Vegetable oil as needed
VEGETABLE STIR-FRIED QUINOA
1/3 cup Celery, diced
1/3 cup Scallions, dicd
1 cup Quinoa, cooked
1/3 cup Carrots, diced
Sesame oil as needed
Soy sauce To taste
CANDLENUT AND AUTUMN FRUIT SAMBAL
1/2 cup Dried cranberries
1/2 cup Red onion, minced
2 Peaches, peeled, pitted, diced
1 oz Sake
1/4 cup jalapeno peppers, seeded and finely minced
Orange liquerur or Orange juice as needed
2 Pears, peeled, cored, diced
1 tsp Arrowroot
2 to 3 jalapeno peppers, seeded and finely minced
1/2 cup Candlenuts, toasted, roughly chopped (substitute walnuts if necessary)
Ground black pepper to taste
To taste Soy sauce
how to prepare
Pepper-Crusted Pork Loin: Season pork with toasted peppercorn melange and kosher salt to taste. Saut in oil until pork reaches an internal temperature of 150F. Hold for service.

Vegetable Quinoa: Stir-fry vegetables in sesame oil until tender-crisp. Add quinoa and soy sauce.

Candelnut and Autumn Fruit Sambal: Soak cranberries in enough orange liqueur or orange juice to cover for 15 minutes. Drain the liquid from the cranberries. In a saucepan add red onion to drained liquid and cook until liquid is evaporated and onions are soft. Mix in pears and peaches. Make a slurry of arrowroot and sake; stir into fruit mixture. Add peppers and brown sugar and cook slowly until thickened, approximately 10 minutes. Cool and add candlenuts, salt and pepper. Store, covered in refrigerator. Reheat slightly at time of service.

Assembly: Mound 1/2 cup Vegetable Stir Fried Quinoa in center of the plate. Place 3 slices of pork next to quinoa and arrange 1/4 of the sambal around front of plate. Garnish finished plate with sprigs of fresh cilantro, if desired.

Toasted peppercorns and candlenuts: Toast in saut pan on high heat for 3 to 5 minutes. Watch carefully to prevent burning.
 

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