Tuesday, April 10, 2012
Dusted Pork Chops
1 acorn squash
2 Tbsp maple syrup
1/2 cup almond milk
1/2 cup finely ground organic cornmeal (avoid those GMOs :)
1 lb organic pork tenderloin/ medallions, trimmed of fat
1 Tbsp coconut or EVOO
2 Tbsp balsamic vinegar
1/4 lb unsweetened raisins (about 1/4 cup)
1. Preheat oven to 375. Cover baking sheet with foil and set aside
2. Cut squash in half, scrape out and discard seeds and stringy fibers. Place squash halves cut side up on prepared sheet.
3. Pour 2 tsp maple syrup onto each half. Bake for 40 min, until edges are brown and center begins to wrinkle.
4. Add milk to bowl. Place cornmeal in separate boil. Dip each pork medallion into the milk, then the cornmeal, evenly coating on all sides. Place aside on plate.
5. Heat oil in large nonstick pan over med. Add medallions and cook for 4 mins or until pink juices are released. Flip each piece and cook another 4 min or until juices run clear and both sides are golden brown. Remove pork from pan.
6. Add vinegar, raisins and 2 2 Tbsp water to pan and place back on heat. Simmer about 10 min on low, stirring occasionally to de-glaze pan. Raisins will soak up cooking liquid and double in size.
7. When squash halves are done, carefully remove them from oven. Let cook for 10 min. Pour any pooled maple syrup from centers and reserve in a bowl. Cut each half in half again.
8. To serve, drizzle reserved syrup over squash and serve alongside pork and approximately 1/3 c balsamic drenched raisins.