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Serves 6
Method:
Mix apricots, cashews, mint and egg together. Using a boning knife cut
a hole lengthwise down the center of the loin. Stuff with apricot mixture.
Sear in hot sauté pan.
Roast in oven at 375°- baste with Kahlua twice - until pork loin
reaches 165°.
Remove and deglaze pan.
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Ingredients:
1 ea. 4 lb. to 6 lb. Pork Loin Center
1 cup Dried Apricots, julienne
3/4 cup Cashews, roasted
1 bunch Mint, minced
(approx. ¼ cup loose)
1 Egg
2 oz Kahlua
Salt & Pepper
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Ingredients:
2 to 3 large
Idaho Potatoes
1 small White Onion
2 Eggs
¼ cup Flour
Salt & Pepper to taste
½ cup Oil |
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Method:
Grate potatoes
and onions. In mixing bowl, dust potatoes and onion with flour. Add
eggs, salt & pepper. Mix together. If mixture is a little loose,
add a little more flour.
Add oil to large sauté pan over medium high heat.
Drop approx. 1/3-cup portion of potato mixture into oiled pan. Press
down with spatula. Sauté until golden brown each side. They can
be re-heated in the oven.
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