Maple-Honey Braised Pork Loin - FOX 8 WVUE New Orleans News, Weather, Sports, Social

Maple-Honey Braised Pork Loin

 Maple-Honey Braised Pork Loin with Sweet Potato Puree

Over griddled Biscuits and Cranberry Chutney

3 ounces Leftover Roasted Pork Loin, Sliced

2 ounces maple syrup

2 ounces Local honey (good with allergies)

2 ounces Sweet Potato Puree (recipe below)

1 Leftover Biscuit, open faced

2 ounces Extra Virgin Olive Oil

1 ounce Cranberry Chutney (recipe below)

Sweet Potato Puree-

4 ounces sweet potatoes (peeled and cut into medium diced pieces)

2 cups water

1 Tablespoon butter, soft

2 Tablespoons Heavy Cream

Salt and Pepper to Taste

In a small sauce pot place the sweet potatoes and water in a pot and bring to a boil. Boil for about 15 minutes until very soft and tender.  Drain and place the potatoes into a small bowl add in the butter and cream while the potatoes are hot to incorporate. You can use a blender or food processor. Season the mixture with a little salt and pepper to your liking.

Cranberry Chutney-

4 ounces Frozen Whole Cranberries

2 ounces Cranberry juice

2 ounces Fresh orange juice

¼ tsp. Ginger powder

1 zest of Lemon

3 Tablespoons Sugar

Salt and Pepper to taste

In a saucepot place in all the ingredients and place over medium heat. Let reduce until thick and most of the liquid is gone. Taste and adjust sugar if needed. This is also when you want to add a little salt and pepper to taste. Puree in a blender. Enjoy.

In a sauce pan place in the maple syrup and honey and bring to a medium heat. Place the sliced pork into the broth and let cook for about 10 minutes until hot and tender. In a skillet place the extra virgin olive oil and warm over the medium heat and slightly sear. Take off and place on a plate for assembly. Take the warm Sweet Potato puree and place over the griddled Biscuit and then place the pork over it. Place the cranberry chutney over the turkey and garnish with parsley. Enjoy.
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