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Apple and Cornbread Pork Loin with Plum Sauce, Pumpkin Mashed Potato and Mustard Sautéed Watercress
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You will need 1½ pounds pork loin, 2 diced Granny Smith apples, 3 ounces of crumbled cornbread, 1 cup of pork stock, 2 ounces of melted butter, 2 teaspoons of granulated garlic, and salt and pepper to taste.
You will need 3 fresh plums, 1½ tablespoons of red wine vinegar, 2 teaspoons of brown sugar, 2 teaspoons of diced onion, ¾ teaspoons of crushed red pepper, 1 teaspoon of crushed fresh garlic and ½ teaspoon of crushed fresh ginger.
For the potatoes, you will need 8 ounces of red potatoes, 8 ounces of diced pumpkin, 1 tablespoon of olive oil, 3 tablespoons of brown sugar, 2 tablespoons of butter, 4 ounces of heavy cream, 1 teaspoon of nutmeg and 1 teaspoon of ground cinnamon.
You will need 1½ pound of watercress, 2 tablespoons of olive oil, 1 teaspoon of grey poupon mustard, 2 ounces of water, and salt and pepper to taste.
Heat the butter, add the apples and sauté for 3 minutes, then let the mixture cool. In a mixing bowl, add the cornbread, sautéed apples, pork stock and seasonings and mix well. Cut the pork loin from the top part of the piece going down the back, all the way around to make a long and thin base. Stuff the loin with the apple and cornbread mix, place it on a baking sheet and bake for about 25 to 35 minutes in a 350 degree oven.
Mix all the ingredients for the sauce and blend until incorporated, then set it aside.
Mix the diced pumpkin with the oil, sugar, nutmeg and cinnamon, and bake for 20 minutes at 350 degree. Boil the potatoes for 20 minutes or until tender. In a mixing bowl, add the potatoes, roasted pumpkin and heavy cream, and adjust the seasoning if needed.
Heat up the oil over medium-high heat in a large sauté pan, add the watercress and sauté for 2 minutes. Add the mustard, salt and pepper, then cook for 2 more minutes. Add the water and cook for additional 2 minutes.
Pull the pork loin from the oven and check for a 150 degree internal temperature. Let it rest for 5 minutes, then slice. Place the watercress in the middle of the plate, add the mashed potatoes and top with the pork loin. Pour the sauce over the pork.
This dish pairs well with: Pinot Noir, Chardonnay, Shiraz, Zinfandel