I whipped this recipe up in my head last night after visiting Chelsea Market earlier in the day, seeing all the fish they were selling breaded, seasoned and pretty.
I decided to use my special curry that Chef Angelo ground for me. Ironically, we visited Angelo today at his new restaurant, Social Eatz, and he asked if I had finished the curry he made for us. I said no, and continued to tell him that I had just used it in a recipe the night before. He asked to see a picture! (LOL, Angelo knows that I take pictures of the recipes I cook because he knows how I blog.)
Jeremy showed him the picture of the plated curry loin and his response was, “Wow, so avant-garde! And the pork is nicely cooked!” LOL
I asked how he knew that from looking at my iPhone picture, and he said by the color of the meat – it’s nice and pink. It’s true, I am so very careful about overcooking my pork. I take it out when the internal temperature reads 130 … just the way we like it!
By the way, this recipe is so, so yummy!
3/4 lb. pork loin, organic, vegetarian feed, humanely raised
1 egg, slightly beaten
1 cup bread crumbs
2 Tbsp freshly ground curry
1/4 tsp sea salt
1/4 tsp pepper
1/4 tsp organic garlic powder
1/2 tsp granulated onion
4 small organic red potatoes, quartered
5 mushrooms, thickly sliced
1 small onion, sliced
1/2 cup organic vegetable stock
Directions (20 minutes):
1. Rinse and pat dry pork loin. Slightly beat egg in bowl; add loin to coat with egg.
2. In a separate bowl, mix together the bread crumbs, curry, salt, pepper, garlic powder, and granulated onion.
3. Add egg-coated loin to bread crumb mixture, and coat well.
4. Place the loin in baking dish. Add the red potatoes, mushrooms and onion to the baking dish.
5. Pour the vegetable stock over the potatoes; drizzle with olive oil and season with salt and pepper.
6. Bake in a 350-degree oven, covered, for 35 minutes.
1 Tbsp organic Vegenaise
3 Tbsp organic almond milk
1 tsp freshly ground curry
1 1/2 Tbsp whole wheat pastry flour
Salt & pepper to taste
1. Once the pork loin is done, transfer about 1/4 cup of the vegetable juice from the baking dish to a small sauce pan.
2. Add the Vegenaise, almond milk, curry, and whole wheat pastry flour. Constantly stir over low heat for about 2 minutes to thicken. Salt and pepper to taste. (You may have to add more almond milk or flour depending on the consistency you would like your sauce to be.)
3. Serve sauce over sliced pork loin.