• >
  • Recipes
  • >
  • Pork Loin Cutlet with Sauteed Persimmons and Barley Risotto

Pork Loin Cutlet with Sauteed Persimmons and Barley Risotto

Recipe courtesy Roger Mooking
Show: Everyday Exotic Episode: Persimmon

Photo: Pork Loin Cutlet with Sauteed Persimmons and Barley Risotto

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

PORK LOIN CUTLET:
  • Salt and freshly ground black pepper
  • 1 tablespoon fennel seed, toasted and ground in a mortar and pestle
  • 2 tablespoons butter
    SAUTEED PERSIMMONS:
    • 1 tablespoon butter
    • 1 sprig fresh rosemary
    • 2 firm persimmons, tops removed and sliced into wedges 1/4-inch thick
    • 1 red finger chile, sliced thinly on a bias
    • 1/2 teaspoon sesame oil
    • Salt and freshly ground black pepper
      BARLEY RISOTTO:
      • 5 cups chicken stock, heated
      • 3 tablespoons soy sauce
      • 1/2 cup grated Parmesan
      • 1 tablespoon lemon zest, finely chopped
      • Salt and freshly ground black pepper
      recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      For the pork loin cutlet: Place the flour on a large plate. Heat the vegetable oil in a saute pan over medium to high heat. Sprinkle the pork with salt, pepper and fennel seeds.
      Coat the cutlets with flour, place two in the pan (or as many that can fit) and add the butter. Once the cutlets are golden brown on one side, approximately 2 minutes, turn over and sear on other side. Remove from the heat. Repeat with the remaining cutlets and set aside until assembly.

      For the sauteed persimmon: Heat the butter and rosemary in a saute pan over medium heat. Once the butter has melted, place the persimmons in the pan and saute until golden brown. Add the chile, sesame oil and season with salt and pepper. Toss, remove from the heat and set aside until assembly.

      For the barley risotto: Heat the olive oil in a large, high-sided saute pan over medium heat. Add the whites of the green onions and cook until tender and translucent. Add the barley and bay leaf and stir to coat the ingredients in the oil. Add the white wine and allow to reduce. Add half the chicken stock and soy sauce and stir. Once the barley has absorbed the liquid, add the remaining stock and stir. Once the liquid is absorbed and the barley is creamy and thick in texture, remove from the heat. Add the Parmesan, lemon zest, season with salt and pepper, stir and set aside. Garnish with the green onion slices before serving.

      To assemble: Spoon the barley risotto in the center of 4 serving plates. Place 1 large or 2 smaller pieces of pork loin cutlet over the barley risotto. Spoon sauteed persimmons over the pork loin cutlets and enjoy.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Road Trip with G. Garvin
      Road Trip with G. Garvin Host: G. Garvin

      Get Cooking Channel on your TV.

      Learn How