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Honey & Mint Pork in Lemon Broth with Kale Cakes


honeyandmintporkloin

This is the dish you bust out when you want to impress your someone. It’s perfect for intimate dinner parties and small holiday affairs.
Healthy and vibrant, yet rich and satisfying.

 

Yields 3 portions

Honey & Mint Pork in Lemon Broth with Kale Cakes

30 minPrep Time

25 minCook Time

55 minTotal Time

Save RecipeSave Recipe

Ingredients

    Pork:
  • 2lb pork loin
  • 3 tbsp fresh minced mint
  • 2 tbsp minced garlic
  • 1 small onion small diced
  • 3 tbsp raw honey
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp braggs 24 seasoning sprinkle
  • ¼ cup chicken broth
  • 1 lemon
  • Hash Cakes:
  • 1-2 small blue sweet potatoes
  • ½ bunch baby lancinato kale
  • 1 tsp minced garlic
  • 2 egg whites (save the yolks!)
  • Salt + pepper
  • Chili flakes (optional)

Instructions

    Pork:
  • Trim loin of fat. Focus on and large pieces of fat, especially ones that hang off, or are thicker than ¼ inch.
  • Take a thin paring knife and slide between meat and fat, careful not to pierce the meat.
  • Slice loin in to 1.5 inch thick medallions.
  • In a bowl toss with all ingredients (except broth & lemon).
  • Let marinate for an hour (or over overnight).
  • When ready to cook; heat cast iron skillet on high, coat skillet with coconut oil.
  • Arrange pork in skillet spread out & scrape out all yummy herbs & sauce from marinating bowl in to skillet too.
  • Sear medallions until browned on all sides, 2-3 minutes per side.
  • Add broth and squeeze lemons in to skillet too- lower heat and cover for 8-10 minutes, internal temperature should read 160F.
  • Serve with broth & onions.
  • Hash Cakes:
  • (have these already in the oven before you begin prepping pork, they hold well, and re-heat well so you can make ahead too!)
  • Preheat oven to 400F.
  • Spray sheet pan with coconut oil.
  • Wash sweet potato & dry.
  • Grate sweet potato in to a bowl, with skin on.
  • Shred kale thinly and add to the sweet potato mix with garlic and egg whites (make sure to save egg yolks without breaking them).
  • Mix well with clean or gloved hands.
  • Shape in to 4oz cakes, a large ice cream scooper comes in handy, and place mounds on a sheet pan.
  • Flatten gently with fingers.
  • Bake for 20-30 minutes until crispy.
  • If they are done, but not crispy enough, hit it with the broiler for no more than 5 minutes.
  • Make sure the rest of the meal is ready before you poach the egg yolks.
  • When ready to serve, poach yolks.
  • Bring 3 cups water to a simmer with 1 tsp salt & 1 tsp apple cider vinegar.
  • With a spoon gently place yolks one at a time in simmering water, remove almost immediately, less than a minute.
  • Use slotted spoon to remove yolks.
  • Plate your hash cake topped with poached yolk, arrange pork and add lemony broth to your dish.
  • Serve. Impress. Conquer!
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http://www.thecastawaykitchen.com/honey-mint-pork-in-lemon-broth-with-kale-cakes/

 


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