Serves: 4-6
INGREDIENTS
4-6 slices pork loin, 1 cm thick, (I used free-farmed)
knob of butter
olive oil
To crumb
½ cup plain flour
2 eggs
1 clove garlic, crushed
2 teaspoons Dijon mustard
2¼ cups dried breadcrumbs, (I used panko)
¼ cup finely chopped flat-leaf parsley
sea salt and freshly ground pepper
Salad
1-2 oranges
2 large handfuls baby spinach
½ cup hazelnuts, roasted
2 tablespoons olive oil
1 clove garlic, crushed
METHOD
Pork: Cut each slice of pork in half and place between two pieces of plastic wrap. Gently pound to ½ cm thickness.
Put the flour in a shallow dish. Beat the eggs, garlic and mustard in another dish and combine the breadcrumbs and parsley in a third dish. Season all the dishes.
Dust the pork in flour then dip in egg, letting the excess drip back into the dish. Then coat with the breadcrumbs, pressing them on well. Place in a single layer on a plate, cover and refrigerate until ready to cook.
Salad: Peel the oranges with a knife, removing all the white pith. Cut between the membrane into fillets. Squeeze the juice from the membrane into a large bowl and whisk in the olive oil and garlic. Season. Add the spinach and hazelnuts and toss to combine.
To cook: Heat 2 tablespoons of olive oil and a knob of butter in a large sauté pan. Add the pork and cook for 2-3 minutes each side. Transfer to a baking tray and keep warm in a low oven. Repeat with the remaining pork adding more oil and butter if needed.
To serve: Place two pieces of pork on each plate and top with a pile of salad.
Panko crumbs: These flakey Japanese dried bread crumbs create a deliciously crunchy crust. They are readily available from good supermarkets and Asian stores.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.