Roasted pork loin with cornbread chestnut stuffing

Yield: 1 servings

Measure Ingredient
\N \N ***PLANTAINS; SWEET POTATO AND ASPARAGUS, SWEET POTATO AND
\N \N ; SUCCOTASH***, ASPARAGUS
2 tablespoons Olive oil
1 large Plantain
1 \N Sweet potato; peeled and diced
1 bunch Asparagus
\N \N Chayote squash; sliced
4 \N Tomotillos; chopped
1 tablespoon Herb butter
\N \N Butter
2 \N Eggs
1 cup Cream
1 cup Corn- raw; off the cob
1 cup Butternut squash; diced
½ tablespoon Garlic
½ tablespoon Shallots
2 tablespoons Olive oil
\N \N Salt and pepper to taste
\N \N ***ROASTED CHESTNUT; FIG AND CORNBREAD, FIG AND CORNBREAD
2 cups Cornbread
2 \N Eggs
½ cup Cream
¼ cup Figs rehydrated in 1/2 cup apple cider
1 pinch Thyme
10 \N Roasted and shelled chestnut chopped in
\N \N ; large pieces
4 pounds Cleaned pork loin; up to 5
\N \N Salt and Pepper to taste
\N \N Parsnips; cut in half
2 tablespoons Olive oil

SUCCOTASH

SAVORY CORN BUTTERNUT SQUASH

STUFFING***, STUFFING

PORK ROAST ON PARSNIP RACK

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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