Ideal for a chilly March night. Easy and economical too.
“Alberta pork is the least expensive of the meats and it is beautiful. With pork loin there is no wastage. Whatever leftovers you have can be repurposed into a sandwich or a salad.” –Doreen Prie, private chef, CBC Radio Active food columnist.
| 1 | pork loin, cleaned, butterflied |
| salt and pepper to taste | |
| 3 bunches | green onions, grilled |
| 1 T | fennel seeds, toasted and ground |
| 3 T | Dijon mustard |
| 100 gr | shredded smoked cheese (cheddar or mozzarella) |
| 2 T | grape seed oil |
Preheat oven to 400°F.
Place the butterflied pork loin on your cutting board and season with salt and pepper and the fennel. Spread the Dijon mustard on the inside of the pork loin. Add the cheese and green onions and roll into a roulade. Use butcher twine to keep the roulade together.
Heat up a large frying pan and add the grape seed oil. Fry the pork loin on all sides until nicely caramelized and place on a tray with parchment paper and cook in the oven for about 20 minutes (or longer depending on size). It should be medium to medium well, no more.
Potato Purée
| 5 | russet potatoes, peeled, washed and diced |
| 1 stick | butter |
| 7/8 c | whipping cream |
| salt to taste | |
| pinch nutmeg |
Place cream and butter in a pot and heat up. You want to add a hot liquid to your cooked potatoes. Cook the potatoes in salted water until soft. Once soft, drain them. Cover the potatoes with a kitchen towel, allow some space to steam the water out, for about 2-3 minutes. This method will make your mash less runny. Push the potatoes through a ricer and pour in the heated cream and butter liquid slowly. Don’t add all at once. You might not need the whole mix. Season with salt and add a pinch of nutmeg.
Seared Brassicas
| 750 g | winter greens (chard, black kale or broccolini) |
| 500 g | olive oil |
| 500 g | lemon juice, to taste |
| 500 g | sea salt to taste |
In a sauté pan, heat the oil over a med- high heat and sear the greens, adding lemon juice and salt to taste, and stirring constantly, until wilted. Serve immediately.
Serves 4-6 depending on size of loin.