Recipe - Roasted Pork Loin With Almond Pesto And 5 Spice Root Vegetab

1 One fourth cup Slivered or whole almonds;
toasted
(save One fourth cup for garnish)
3 Serrano chiles
Juice of one lime
6 Garlic cloves
1 tablespoon Minced ginger
2 cup Picked Thai basil leaves
1 cup Picked mint leaves
Three fourths cup Peanut oil
3 pound Pork loin (to 4 lbs); cut
into at least
Four 2" pieces; and pounded
flat
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Sliced green scallions; for
garnish
Canola oil; for cooking
=== 5 SPICE ROOT VEGETABLE
RAGOUT ===
1 tablespoon Butter
1 cup Diced red onions
1 tablespoon Five spice powder
1 cup Diced carrots
1 cup Diced celery
1 cup Diced celery root
1 cup Diced parsnip
2 cup Chicken stock
1 tablespoon Cornstarch slurry ; (1/2
tbspn cornstarch
Mixed with cold water)
Salt; to taste
Freshlyground black pepper;
to taste
=== PASTRY CUPS ===
2 cup Allpurpose flour
4 ounce Butter (1 stick); cut into
small piece
And frozen; (JB trick)
1 teaspoon Salt
1 pn Five spice powder
2 Eggs; lightly beaten with
1 tablespoon Ice water

In a food processor, place almonds, chilies, lime juice, garlic and ginger
and mix well. Add the basil and mint leaves. Slowly drizzle in the oil to
achieve a thick puree. Check for seasoning. Season the pork and spread the
pesto on each pork escalope. Save a little pesto for garnishing. Roll the
pork escalopes and tie each one with string.

In a hot saute pan coated with oil, sear the pork roulades on all sides.
Place pork in a 350 degree oven for about 20 minutes. An internal
temperature of 155 to 160 degrees is ideal. I love my pork pink. Let loin
rest for at least 5 minutes before slicing.

Add a little oil to thin out the remaining pesto.

For the 5 Spice Root Vegetable Ragout: In a 2quart saucepan on medium
heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then
add carrots, celery, celery root and parsnips. Saute for 10 minutes then
add chicken stock. Reduce stock by 30 percent until the vegetables are soft
but not mushy. Stir in the cornstarch slurry to thicken. Check for
seasoning.

For the Pastry Cups (can substitute frozen puff pastry): In a food
processor with the blade, add flour, butter, salt and 5spice. Pulse until
butter ends up in very small, tiny pieces. Add the egg mixture and pulse
until a ball is formed. If ball is too dry, add a little water or, if too
wet, add a little flour. In either case, pulse to incorporate. Wrap ball in
plastic and refrigerate for 1 hour.

Roll out dough to 1/4inch thick and dock dough (make small holes). Cut out
circles or squares and place on an upsidedown muffin pan. Place a sheet of
parchment on top then weigh down with a sheet tray. Bake at 425 degrees for
18 to 20 minutes or until golden brown.

For Plating: Zigzag pesto oil on white plate. Place one pastry cup in the
center of a plate and generously over fill with vegetable ragout. Slice
thick slices of pork and surround cup. Garnish with toasted almonds and
cut or sliced up scallions.

This recipe yields 4