image-recipe-breaded-pork-loin-with-california-raisin-compote

Breaded Pork Loin with California Raisin Compote

Recipe By
ERIC NEO
EXECUTIVE CHEF, CROWNE PLAZA HOTEL SINGAPORE

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Instructions

  • 1. Breaded Pork Loin with California Raisin Compote

    Marinate pork loin chunks with thyme, salt, pepper and Lea & Perrins sauce.

    Mix all the ingredients for the California Raisin chutney in a pot, heat and reduce until raisins are plump and tasty. Cool immediately in ice water bath for 25 mins. Remove bay leaves and cinnamon stick and blend mixture coarsely.

    Take a piece of pork, slice open in the centre and stuff with California Raisin chutney before pressing it together. Dust the pork parcels with plain flour, egg wash and bread crumbs. Repeat.

    Heat oil over medium heat and deep-fry the stuffed pork loin parcels until golden brown.

  • 2. TO ASSEMBLE

    Place fried pork loin parcels on a serving dish. Top with pecan crust and garnish with a sprig of thyme.