Pistachio-Crusted Pork Loin

Pistachio-Crusted Pork Loin

Pistachio-Crusted Pork Loin Served with Coarse Ground Mustard Sauce, Warm Sweet Red Cabbage Slaw and Red Bliss Potatoes

1 cup of Breadcrumbs
2 cups Fine Ground Cracker Meal
½ cup Shelled Pistachios
2 whole Eggs
1 pint Whole Milk
8 (3 ounce) thinly sliced boneless pork loins
Salt and Black Pepper
¼ cup Course Ground Mustard
½ cup Blended Olive Oil
2 cups Shredded Red Cabbage
2 tablespoons Sugar
2 tablespoons Salad Oil
2 tablespoons of Apple Cider Vinegar
2 tablespoons of Raisins
¾ cup Course Ground Mustard (for separate item)
12 whole Red Bliss Potatoes (peeled and blanched in lightly salted water until fork tender)

In a food processor, grind the breadcrumbs, cracker meal and pistachios into a smooth breading. In a mixing bowl, combine the eggs and milk to make an egg wash. Pound the pork loins with a meat mallet until as thin as possible. Season the pork with salt and pepper and brush with coarse ground mustard on both sides. Dip the mustard-coated cutlets in the egg wash and then into a pistachio crusting. Coat thoroughly on both sides and set aside.

In a large sauté pan place about half of the olive oil over a medium heat. When hot, place the breaded cutlets into the oil and cook about two minutes on each side until golden brown. Repeat this process to finish cooking all the pork.

To prepare the red cabbage slaw take a large mixing bowl and add the shredded red cabbage, sugar, salad oil, cider vinegar, and raisins, mixing thoroughly. To warm the red cabbage slaw, heat a dry sauté pan over medium heat and pour in the slaw. Stir until warm and limp.

In a small saucepan, heart the mustard sauce until warm. The red bliss potatoes should be hot. Now it is time to “Plate Up.” In the center of the plate, place about two ounces of the coarse ground mustard sauce. Next, off the center of the plate, place the warm red cabbage slaw. On the top of the sauce place two slices of the pistachio-crusted pork loin and finish with a few red bliss potatoes.

Measuring spoons and cups, cutting board, chef’s knife, food processor, brush, two mixing bowls, whisk, two sauté pans, tongs, metal spatula and ladle.