SEARED LIME PORK LOIN IN TOMATO BASIL BROTH BY PAUL MOORE Recipe
INGREDIENTS:
Pork Loin
- 1 1 1tablespoon TABLESPOON_USVolumeLime Juice
- 4 4 4ounces OUNCE_USVolumecut of Pork Lion
- 1/4 .25 .25cup CUP_USVolumecooking white wine
- Salt and pepper to flavor
- 1/2 .5 .5cup CUP_USVolumechicken stock
- 1 1 1tablespoon TABLESPOON_USVolumeolive oil
- 1/2 .5 .5teaspoon TEASPOON_USVolumeoregano
Pumpkin Pear Salsa
- 2 2 2tablespoons TABLESPOON_USVolumedice tomato from Wolfgang Puck® Organic Tomato Basil Soup
- 1 1/2 1.5 1.5tablespoons TABLESPOON_USVolumeroasted pumpkin, chopped
- 1 1/2 1.5 1.5tablespoons TABLESPOON_USVolumeroasted pears, chopped
- Salt and pepper to flavor
Tomato Basil Broth
- 1/2 .5 .5cup CUP_USVolumeWolfgang Puck® Organic Tomato Basil Soup, strained
- Salt and pepper to flavor
- 1/4 .25 .25cup CUP_USVolumecooking white wine
Garnish (optional)
- 1/8 .125 .125cup CUP_USVolumeflour
- 1 1 1basil leaf
Instructions for Seared Lime Pork Loin in Tomato Basil Broth by Paul Moore Recipe
- 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.
- 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.
- 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.
- For Garnish (optional): Batter basil leaf in seasoned flour and fry for 30 seconds. Separate the basil from fried coated batter.
