Recipe - Roasted Pork Loin With Cornbread Chestnut Stuffing

***PLANTAINS; SWEET POTATO
AND ASPARAGUS, SWEET POTATO
AND
; SUCCOTASH***, ASPARAGUS

SUCCOTASH
2 tablespoon Olive oil
1 lg Plantain
1 Sweet potato; peeled and
minced
1 bn Asparagus
Chayote squash; cut or sliced up
4 Tomotillos; chopped
1 tablespoon Herb butter

SAVORY CORN BUTTERNUT SQUASH
Butter
2 Eggs
1 cup Cream
1 cup Corn raw; off the cob
1 cup Butternut squash; minced
One half tablespoon Garlic
One half tablespoon Shallots
2 tablespoon Olive oil
Salt and pepper to taste
***ROASTED CHESTNUT; FIG AND
CORNBREAD, FIG AND
CORNBREAD

STUFFING***, STUFFING
2 cup Cornbread
2 Eggs
One half cup Cream
One fourth cup Figs rehydrated in One half cup
apple cider
1 pn Thyme
10 Roasted and shelled chestnut
chopped in
; large pieces

PORK ROAST ON PARSNIP RACK
4 pound Cleaned pork loin; up to 5
Salt and Pepper to taste
Parsnips; cut in half
2 tablespoon Olive oil

Plantains:

Saute all ingredients in hot pan with olive oil for 6 to 8 minutes until
sweet potatoes are tender. Finish with salt, pepper and herb butter.

SAVORY CORN BUTTERNUT SQUASH BRULEE:

Grease 4 ramekins with soft butter, mix the eggs and cream together and
fill the molds half way up. Saute the other 4 ingredients for 4 to 5
minutes and put into the mold bake in a water bath at 375 degrees (or 20
minutes or until stiff to the shake.)

ROASTED CHESTNUT, FIG AND CORNBREAD STUFFING :

Mix all ingredients together and bake for 25 minutes in a small roasting
pan at 375 degrees.

PORK ROAST ON PARSNIP RACK:

Salt and pepper pork. Sear in hot pan, place on top of parsnips which are
cut in half and oiled, roast at 375 degrees for 35 to 40 minutes.

Converted by MC_Buster.

NOTES : Recipes Courtesy of Erica Miller, Tyler Florence, And Aaron Sanchez

Recipe by: IN FOOD TODAY SHOW #INL118

Converted by MM_Buster v2.0l.