Roasted Pork Loin with Fava Beans, Carrots, and Pesto - Featured Recipe - CookingDistrict.com
Featured Recipes

Roasted Pork Loin with Fava Beans, Carrots, and Pesto

SIMI Winery Executive Chef Kolin Vazzoler grew up in North Vancouver, British Columbia, where his Italian grandfather made wine and grappa in the cellar and the family devoted much time to their garden where vegetables thrived year-round in the mild, maritime climate. So after stints at acclaimed restaurants in Vancouver, and 8 years as executive sous chef at Restaurant Gary Danko in San Francisco, it makes sense that he would return to his roots and create exquisite seasonal cuisine designed to pair well with SIMI's acclaimed wines. He pairs this dish with SIMI Sonoma County Pinot Noir & Landslide Cabernet Sauvignon.
Categories: Entrees, Pork
Portions:
6
Step 1
1 • boneless pork loin roast • (approx. 3 pounds
Pre heat oven to 250F. Cut pork loin lengthwise in two. Truss into a tube shape. Season with salt.

Sear quickly in oil in a pan to get some color on outside. Place on a rack on sheet pan and place in oven Roast till internal temperature of loins are 135F(57C) and remove and rest at least 10mins.

Remove string and cut into 1 oz medallions.
Step 2
2 cups • Fava beans • blanched and shelled
• Fava tendrils
3 bunch • Baby carrots • cut green top off reserve
3 lb • Regular carrots
1 1/4 cup • Water
1 cup • Cider vinegar
1/4 cup • Sugar
2 • Garlic cloves • crushed
1 1/2 tsp • Fennel seeds
1 1/2 tsp • Salt
2 • Bay leaves
3 tbsp • Ginger • chopped
1/4 lb • Butter • cubed
Clean baby carrots and scrub to get all dirt off. Rinse and dry. Toss with olive oil and salt. Roast till tender.

Take 1 pound of regular carrots. Peel and slice into thin rounds. Bring a pot with slightly salted water to a boil. Drop carrots in and simmer for one minute. Pour into a colander and rinse under cold water.Drain thoroughly. In same pot, heat water, cider vinegar, sugar, garlic, fennel seed, salt. Once it begins to boil, reduce heat and simmer till tender. Remove from heat and let carrots cool in liquid.

Take remaining 2 pounds of carrots, peel and chop into large pieces. Bring a pot with salted water to a boil. Add carrots and ginger. Cook till tender. Drain and reserve a little of the liquid. Blend in vitaprep with a little of liquid till smooth and blend in butter and season as needed.
Step 3
1/2 cup • Marcona almonds
1 cup • Parmesan cheese - grated
2 • Garlic cloves • minced
1 bunch • Carrot tops • leaves only
• Juice of 1 lemon
1 tbsp • Honey
1 cup • Olive oil
Salt to taste
FOR PESTO

Put the ingredients in a food processor and blend thoroughly. Blend it more than you would other pestos, you don’t want any big carrot leaves as they will get stuck in your throat. When everything is well broken up, add a little more olive oil to loosen it up.
Step 4
TO PLATE:

Drag a spoonful of carrot ginger puree on plate. Mix pickled carrots and fava beans and reheat in a little olive oil and season. Place three piles of carrot and fava mixture. Place one roasted carrot on each pile. Lay one medallion of pork on each pile as well. Drizzle pesto over pork and garnish with fava tendrils.
Notes

Comments

No documents found

Sign In to post a comment.