Pork Loin with California Wild Rice

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The nutty flavor of California Wild Rice enhances the flavor of the pork in this elegant dish


~Executive Chef Craig von Foerster~
Sierra Mar at Post Ranch
Big Sur, California


Makes 4 servings




Ingredients:
  • California Wild Rice Pilaf:
  • 1 cup California Wild Rice
  • 4 cups Low-sodium Chicken Broth
  • ½ small yellow onion, diced
  • 1 rib celery, diced
  • ½ small red bell pepper, diced
  • 2 Tbsp Canola oil
  • ½ cup pine nuts, toasted
  • Swiss Chard:
  • 1 bunch Swiss chard, de-stemmed and washed
  • 2 Tbsp Canola oil
  • ½ tsp garlic, chopped
  • ¼ tsp dry red chili flakes
  • Pork loin:
  • 3 Tbsp Canola oil
  • 4 each, 6 oz center cut pork loin
  • salt and pepper for seasoning pork
  • Brown Butter:
  • ¼ cup hazelnuts, toasted
  • ¼ cup high quality unsalted butter
  • 1 Tbsp shallots, diced
  • ¼ cup, maple syrup
  • 8 sage leaves
  • Butternut squash confit:
  • 1 small butternut squash
  • ¼ cup low sodium chicken broth
  • ¼ cup butter
  • 2 Tbsp brown sugar
  • salt and pepper to taste










Nutrition facts per serving: 
Calories 1286;
Calories from Fat 89g; Cholesterol 138mg;
Protein 50g; Carbs 83g; Fiber 9g; Iron 8mg;
Sodium 320mg; Calcium 180 mg;
Vitamin A 24534; Vitamin C 36mg.
Cooking Instructions:

Step 1: Place the wild rice in a fine strainer and rinse under cold water. Place in a small pot, cover with chicken broth and bring to a simmer. Reduce heat, cover and simmer for about 25-30 minutes. The grains of rice will just begin to open exposing a little of the white inner germ when done. Pull out a few grains of rice and eat to test texture. Add more liquid if needed to keep the rice completely covered with liquid. When done pour rice into a strainer to remove excess liquid. Place rice in a bowl and cover with plastic wrap, set aside. Heat the Canola oil in a skillet and add the diced vegetables and sauté until tender, about 3 minutes. Toast the pine nuts in a 350 degree oven for 8 minutes or until golden brown and fragrant. Toss the rice with the vegetables and pine nuts. Cover tightly with plastic wrap and keep in a warm place.

Step 2: Heat the Canola oil in a large skillet, add the garlic and sauté until the garlic is fragrant, but not browned, add the chard and toss with the garlic, season with salt and red chilies and continue to turn the chard in the skillet over medium heat until it’s wilted, transfer to a tea towel and keep warm

Step 3: Season the pork loins with salt and pepper, heat the oil in a heavy skillet, when the oil is very hot carefully add the pork loins one at a time placing them in the skillet with the pork loins falling away from your body to prevent splashing. Cook on high heat for about 4 minutes per side or until the loin has developed a brown crust to seal in the juices. Transfer the skillet to a 350 oven for 5 minutes or until cooked through about 145 degrees internal temperature.

Step 4: Brown butter sauces move quickly so it is important to have everything ready before starting. Melt the butter in a medium skillet. When the butter is ready it will begin to foam and have a nutty aroma and brown flecks will be visible at this point. Add the sage, shallots, toasted hazelnuts and maple syrup. Remove from heat

Step 5: Butternut squash confit. Peel the top cylindrically shaped section of the squash; slice into 1/2 inch thick slices and cut each slice into diamond shapes; reserve the scraps for soup. Place the squash diamonds in a casserole dish, cover with the broth, butter, sugar and season with salt and pepper. Cover the casserole with foil and bake for at 350 degrees for about 25 minutes or until easily pierced with a fork. Keep warm.

Step 6: Assemble the dish. Place a large spoonful of the wild rice pilaf on each plate, top with one of the pork loins. Arrange the butternut diamonds around the plate. Sauce the entire dish with the brown butter sauce.


This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Craig von Foerster, Sierra Mar at Post Ranch, Big Sur, California
Compliments of California Wild Rice Advisory Board
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