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Seared Lime Pork Loin in Tomato Basil Broth by Paul Moore

Ingredients
Serves:
Pork Loin
1 tablespoon
lime juice
4 ounce s
cut of Pork Lion
1/4 cup
cooking white wine
Salt and pepper to flavor
1/2 cup
chicken stock
1 tablespoon
olive oil
1/2 teaspoon
oregano
Pumpkin Pear Salsa
2 tablespoon s
dice tomato from Wolfgang Puck® Organic Tomato Basil Soup
1 1/2 tablespoon s
roasted pumpkin, chopped
1 1/2 tablespoon s
roasted pears, chopped
Salt and pepper to flavor
Tomato Basil Broth
1/2 cup
Wolfgang Puck® Organic Tomato Basil Soup, strained
Salt and pepper to flavor
1/4 cup
quarter cup cooking white wine
Garnish (optional)
1/8 cup
flour
1
basil leaf
  1. For Pork Lion: Seasoned pork loin with salt, pepper, and oregano. Prepare olive oil in a heated skilllet at medium heat. Seared the pork lion on each side for 4 minutes. Gently add chicken stock and white wine, lime juice, salt, and pepper to skillet. Cover the skillet and allow to simmer at low heat for 10 minutes.
  2. For Pumpkin Pear Salsa: Strain can of soup in china cap strainer with cheese cloth until the juice separates from the dice tomato, basil, and onion. In another pan, saute both roasted pear and pumpkin for 2 minutes on medium heat. Combine all other ingredients (dice tomato, basil, onions) and cook for additional 2 minutes.
  3. For Tomato Basil Broth: In a separate pan, combine broth, wine, salt, and pepper and bring to a boil for 5 minutes on low heat.
  4. For Garnish (optional): Batter basil leaf in seasoned flour and fry for 30 seconds. Separate the basil from fried coated batter.
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About this Recipe

Low in fat, big on flavor, this award-winning Seared Lime Pork Loin in Tomato Basil Broth Recipe uses Wolfgang Puck® Organic Tomato Basil Bisque as the base for both a simmering broth and a fruity salsa.

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