INGREDIENTS [Pork]

1 Vande Rose Bone On Pork Loin, chine bone removed

2 cups chicken stock

METHOD

Preheat oven to 375ºF. Pat dry pork loin and season with salt and pepper. In a heavy bottom sauté pan, sear pork loin on all sides until golden brown. Remove pork from pan and deglaze with chicken stock. Reduce liquid by half, strain and set aside.

Place pork, bone side down, in a roasting pan. Cook pork loin in a 375ºF oven for approximately 30 minutes to an internal   temperature of 150ºF. Let the loin rest for about 10 minutes, to allow an internal temperature of 160ºF.

INGREDIENTS [Polenta Cakes]

 2 cups Anson Mills Polenta Integrale

4 cups whole milk

4 cups chicken stock

3 cups pork confit

Seasoned Flour

METHOD 

In a medium saucepot bring milk and chicken stock to a boil.  Add polenta. Stir until well combined; continue stirring until mix reaches a boil. Decrease heat to low and constantly stir polenta for about one hour. Polenta is done when it becomes very thick and has a slight bite.

Spray a 9x9-baking dish with cooking spray. Spread an even ½ to ¾ inch layer of polenta. Spread warm pork confit on top of the polenta. Finish cake by adding one more layer of polenta. Cover with plastic wrap and cool in a refrigerator for at least 2 hours.

When cool cut into even squares and dust top and bottom with flour. Sear each side until golden brown and hot in the center.

INGREDIENTS [Brussels sprouts]

4 cups Brussels sprouts, chopped

2 cups Shitake mushrooms, sliced

1 shallot, thinly sliced

4 T unsalted butter

¼ -½ cup chicken stock

METHOD

In large sauté pan melt butter over medium heat add shitake mushrooms. Cook mushrooms until they are golden brown, season with salt, add shallots and cook for one minute more. Add Brussels sprouts, sauté for two minutes, and add in a ¼ cup of chicken stock. Cook for another two minutes or so. Adjust seasoning if necessary.

ASSEMBLY

Remove pork loin from bone and slice. Take reserved pan reduction liquid, bring up to a simmer and add a touch of butter (you may need to adjust consistency with a little chicken stock), drizzle over pork. Serve pork with hot polenta cakes on top of Brussels and shitake mushrooms.