Pork Loin Cutlet With Sauteed Persimmons And Barley Risotto
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Flour2 tbsps
Vegetable Oil1
Salt1 tbsp
Butter1 sprig
Rosemary (fresh)1 tsp
Sesame Oil1 tbsp
Olive Oil1.5 cups
Pearl Barley1
Bay Leaf1 cup
White Wine5 cups
Chicken Stock (heated)3 tbsps
Soy Sauce1 cup
Grated Parmesan1 tbsp
Lemon Zest (finely chopped)Directions:
1
For the pork loin cutlet: Place the flour on a large plate
2
Heat the vegetable oil in a saute pan over medium to high heat
3
Sprinkle the pork with salt, pepper and fennel seeds
4
Coat the cutlets with flour, place two in the pan (or as many that can fit) and add the butter
5
Once the cutlets are golden brown on one side, approximately 2 minutes, turn over and sear on other side
6
Remove from the heat
7
Repeat with the remaining cutlets and set aside until assembly
8
For the sauteed persimmon: Heat the butter and rosemary in a saute pan over medium heat
9
Once the butter has melted, place the persimmons in the pan and saute until golden brown
10
Add the chile, sesame oil and season with salt and pepper
11
Toss, remove from the heat and set aside until assembly
12
For the barley risotto: Heat the olive oil in a large, high-sided saute pan over medium heat
13
Add the whites of the green onions and cook until tender and translucent
14
Add the barley and bay leaf and stir to coat the ingredients in the oil
15
Add the white wine and allow to reduce
16
Add half the chicken stock and soy sauce and stir
17
Once the barley has absorbed the liquid, add the remaining stock and stir
18
Once the liquid is absorbed and the barley is creamy and thick in texture, remove from the heat
19
Add the Parmesan, lemon zest, season with salt and pepper, stir and set aside
20
Garnish with the green onion slices before serving
21
To assemble: Spoon the barley risotto in the center of 4 serving plates
22
Place 1 large or 2 smaller pieces of pork loin cutlet over the barley risotto
23
Spoon sauteed persimmons over the pork loin cutlets and enjoy