Pork Loin Cutlet with Sauteed Persimmons and Barley Risotto

  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

Pork Loin Cutlet:

1 cup flour

2 tablespoons vegetable oil

One 2-pound pork loin, sliced 1/4-inch thick and pounded between plastic wrap 

One 2-pound pork loin, sliced 1/4-inch thick and pounded between plastic wrap

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

1 tablespoon fennel seed, toasted and ground in a mortar and pestle

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 

Salt and freshly ground black pepper

Barley Risotto:

1 tablespoon olive oil

1 bunch green onions, whites minced, greens thinly sliced and reserved for garnish 

1 bunch green onions, whites minced, greens thinly sliced and reserved for garnish

1 1/2 cups pearl barley

1 bay leaf

1/2 cup white wine

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

Directions

  1. 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.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.

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