Pork Sirloin with rainbow chard

Pork Sirloin with rainbow chard | 1 Comment
From Navy Bean-Rosemary Soup , Aired on Wed 8/26
Chef Jeff Henderson, Pork
Instructions

Pork Sirloin with rainbow chard and pan-mushroom sauce and potatoes

WHAT TO GET

Pork sirloin

1 thick-cut pork sirloin

4 tablespoons rice oil

½ tablespoon salt

½ tablespoon pepper

1 teaspoon creole seasoning

1 teaspoon mushroom salt **or smoked salt**

Potatoes & onions

3 scallop russet potatoes, thinly sliced

½ onion, julienned

1 teaspoon salt

1 teaspoon pepper

1 teaspoon creole seasoning

2 tablespoons butter

5 roasted garlic cloves

Swiss chard

1 bunch rainbow swiss chard (destemmed, roughly chopped)

2 tablespoons butter

3 cloves roasted garlic

½ teaspoon salt

mushroom-pan sauce

1 ½ cups select mushrooms

5 cloves roasted garlic

1 tablespoon parsley leaves

⅓ cup chicken stock

2 tablespoons butter

1 teaspoon cajun seasoning

 

WHAT TO DO

Pork sirloin

1.    season pork with salt, pepper, creole and mushroom salt

2.   bring rice oil to medium-high heat in skillet and sear until golden on both sides

3.   transfer to baking dish, reserving pan drippings

4.   bake in oven until medium-well at 350 degrees for 12-15 minutes

Potatoes and onions

1.    bring oil to medium -high heat in skillet

2.   add onions, butter, and potatoes, stirring and flipping potato slices

3.   reduce heat to medium after onions brown

4.   allow potatoes to tenderize and remove from heat to plate after 10-15 minutes

swiss chard

1.    in medium heat skillet, melt butter and add garlic to pan

2.   add chard and salt, cook until chard cooks down and tenderizes

Mushroom-pan sauce

1.    In medium heat pan, add drippings from pork chop sear

2.   add mushrooms

3.   when mushrooms brown, add wine and chicken stock

4.   when sauce is simmering, add creole and add butter, allow to reduce for about 3 minutes

Presentation

1.    place pile of  potatoes and onions on plate

2.   place a smaller amount of chard on top

3.   lay pork chop on top

4.   spoon sauce onto entire plate

5.    garnish with parsley

Ingredients
  • 1 thick-cut pork sirloin
  • 4 tablespoons rice oil
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • 1 teaspoon creole seasoning
  • 1 teaspoon mushroom salt **or smoked salt**
  • 3 scallop russet potatoes, thinly sliced
  • ½ onion, julienned
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon creole seasoning
  • 2 tablespoons butter
  • 5 roasted garlic cloves
  • 1 bunch rainbow swiss chard (destemmed, roughly chopped)
  • 2 tablespoons butter
  • 3 cloves roasted garlic
  • ½ teaspoon salt
  • 1 ½ cups select mushrooms
  • 5 cloves roasted garlic
  • 1 tablespoon parsley leaves
  • ⅓ cup chicken stock
  • 2 tablespoons butter
  • 1 teaspoon cajun seasoning

Comments

I have tried this several times over the last 2 week. Each time I've tried a different green veg mix, i.e. fresh spinach and kale work great as well!

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