adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pan seared pork loin with cos lettuce
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate dinner with a gourmet pan-seared pork loin served with crispy braised cos lettuce, inspired by MasterChef Australia Series 7.
Ingredients:
  • 4 x 250g pork loin chop
  • 36.40 gm olive oil
  • 4 endive (or 2 cos lettuce)
  • 100ml muscat
  • 20g finely grated parmesan
  • 20g flour
  • 70g butter
  • 1 lemon, zested and juiced
Instructions:
  • Preheat your oven to 180C.
  • Trim the pork chops, leaving a thin layer of fat and reserving the bone, trimmings, and coarsely chop the trimmings.
  • For the pork stock, finely chop the reserved bones. In a saucepan, heat 2 teaspoons of oil over high heat. Brown the bones for 5 minutes. Trim the root ends of the cos lettuce and add to the bones along with half of the muscat. Simmer for 1 minute. Pour in 400ml water and bring to a boil, then cover and simmer over high heat for 15 minutes. Season with salt and pepper. Keep warm.
  • To create the muscat jus, heat an additional 2 teaspoons of oil in a frying pan over high heat. Cook the trimmings for 5-8 mins until well browned. Pour in the rest of the muscat and simmer for 1 min. Stir in 200mls of warm pork stock and simmer for 10-15 mins until reduced by 2/3. Strain into a clean saucepan and set aside.
  • For the parmesan crumb, combine parmesan, flour, 20g butter, and a pinch of pepper in a small food processor until a dough forms. Roll the dough between 2 pieces of baking paper until 3 mm thick. Bake on a tray for 15 minutes until golden brown. Cool, crumble into a bowl, add lemon zest, and mix. Set aside.
  • Prepare the cos lettuce by removing 3 outer leaves from each, finely slicing them, and setting them aside. Cut the cos lettuce in half lengthways. In a small frying pan over medium heat, melt 30g butter. Place the cos lettuce in the pan cut side down and cook for 2 minutes. Add the rest of the strained warm pork stock, cover, and simmer gently for 5 minutes or until tender.
  • Season the pork loin generously with salt and pepper. Heat oil and butter in a frying pan over high heat. Sear the pork loin, fat side down, for 2 minutes or until the fat is golden and crispy. Flip the loin and continue to cook for an additional 2 minutes on each side, basting continuously with the oil and butter. Remove from heat and let it rest before serving.
  • Arrange the braised cos lettuce on serving plates, layer with sliced pork, and sprinkle with parmesan crumb and more lettuce. Warm the jus if needed, and drizzle around the plate before serving.

Similar Recipes