| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
Yield 4 servings
|
Ingredients
Pork
- 1 lb. pork tenderloin
- 1 tablespoon olive oil
- 1/2 cup rice vinegar
- 1/4 cup white sugar plus 1 teaspoon
- 1 cup vegetable stock
- 1 tablespoon fresh ginger peeled and minced
- 2 garlic cloves minced
- 1/2 yellow onion diced
Salad
- ¼ cup orange juice
- 1 small shallot minced
- 1 tablespoon white vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon Mustard
- 2 ½ teaspoons Salt divided
- ½ teaspoon black pepper divided
- ⅓ cup plus 2 tablespoons olive oil divided
- 2 sweet potatoes peeled and diced
- 1 head broccoli cut into florets
- 2 bunches kale stemmed and chopped
- 1 medium Granny smith apple thinly sliced
- 1 ounce Parmesan cheese
MASTERS CLASS ONLY: Pumpkin Risotto
- 1 cup arborio rice
- 2 cups vegetable stock
- 2 tablespoons butter
- 2 garlic cloves minced
- 1 shallot minced
- 1 cup pumpkin puree
- 1 tablespoon dried sage
- ⅛ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 teaspoon Salt
- ½ cup Parmesan cheese
Ingredients
Pork
Salad
MASTERS CLASS ONLY: Pumpkin Risotto
|
|
Instructions
For the Pork
- Season the pork. Heat oil in a frypan over medium-high heat. Add pork and cook for 2-3 minutes on each side until golden. Remove from the pan and set aside.
- Add vinegar and 1/4 cup sugar to the pan, then cook for 2-3 minutes until the mixture starts to caramelize. Add stock, ginger, garlic, and fish sauce, then bring to the boil. Reduce heat to medium-high and simmer for 3-4 minutes until sticky and reduced. Return pork cutlets to the pan and cook, turning, for 1-2 minutes until well coated in the sauce.
For the Salad Dressing
- Whisk together orange juice, shallot, vinegar, maple syrup, mustard, salt, and pepper in a small bowl. Gradually whisk in ⅓ cup of the olive oil until liquid is smooth and combined. Set aside.
For the Salad
- Toss together squash, Brussels sprouts, and remaining salt, pepper, and olive oil in a bowl until everything is fully coated. Cook in an oiled nonstick pan until tender and browned, about 20 minutes, make sure vegetables are browned on all sides.
- Using your hands, massage kale and ¼ cup vinaigrette in a large bowl until kale softens, 1 minute. Add apple and roasted vegetables; toss to combine. Transfer to a platter. Sprinkle with Parmesan. Drizzle with remaining vinaigrette.
MASTERS CLASSES ONLY
- Heat the butter in a pot oven over medium heat. Add the shallot and garlic and sauté until soft, about 2-3 minutes.
- Add the rice and sauté for 2-3 minutes, or until rice becomes slightly opaque.
- Add the pumpkin puree, pepper, sage, nutmeg, and salt and stir in.
- Start adding the broth, half a cup at a time. Between each half cup, continue stirring until liquid is fully absorbed before adding the next half cup.
- Continue until broth is gone and texture of the risotto is creamy and a touch brothy.
- Remove from heat and stir in the Parmesan cheese. Adjust salt to taste and serve.
1027 Terra Nova Boulevard