Still our contest starring with the most prolific and assiduous participant. Presents us a second cooked in a particular and tasty, let us present and describe the steps to realize it: one of the second that I hate to eat is the pork loin, because unlike the beef is cooked very well, you can not Leave slightly raw, this coupled with the fact that by its nature this cut has very little fat, tends to make it dry and stringy. So I tried to make it inviting ammorbidendola with a sauce made from Genoese zucchini, then giving it a crisp touch with the "Atturrata crumb".
12 slices of pork loin
2 Genoese zucchini
2 tablespoons of Parmigiano Reggiano
400 ml coconut milk
100 grams of panko/fresh breadcrumbs
2 walnuts of butter
Salt and pepper to taste
First you have to prepare the sauce, wash the zucchini, dry, remove the ends and cut them to chunks. Insert them in a blender with coconut milk and parmesan cheese and reduce in cream. Pour the mixture into a saucepan and cook with a high flame without the lid until the sauce has shrunk and it will have the right consistency, stirring often with a wooden spoon. When the sauce is ready adjust of salt and pepper and put aside in the heat.
Prepare now the towered crumb, to make it would take the panko, a type of Japanese crumb that goes very fashionable lately and that serves to make the tempura breaded, but if you do not find it you can use the fresh grated crumb, which is usually found in Butcher. Heat a pan with a knob of butter, then pour the crumb and toast it for 5 minutes, turning it every now and then until it has acquired a nice hazelnut color.
Finally we can prepare the meat, salted and pepper the slices of pork loin and them on a hot frying pan with a knob of butter. Cook on both sides until the meat is well cooked and proceed to the composition of the dish.
Tips for mise en place:
Pour a tablespoon of sauce to the side of the plate, and with a movement of the spoon itself give a nuanced verse to the sauce. In the groove created spread a little crumb, then proceed to lay 3 slices of loin for diner, slightly crossed, and pour over them 2 tablespoons of sauce. Complete with abundant crumbs above.
We serve well warm and good appetite!!!!!