Pork Sirloin with Corn and Green Onion Cakes Serves 4 1.5 pounds pork sirloin 2 tablespoons coconut oil or olive oil, plus 1 teaspoon 1 teaspoon chili powder sea salt and black pepper 1/4 cup good quality rum 1 cup broth or water 3/4 cups whole wheat or all purpose flour 1/2 cup cornmeal 1/2 teaspoon baking powder 1 cup coconut milk or whole milk 1 large egg 2 cups corn kernels, divided 3 tablespoons chopped green onions, white and green parts 5-6 cups baby spinach Preheat oven to 375 degrees. Heat 1 tablespoon of oil in a large skillet over medium high heat. Season the pork with the chili powder and 1/2 tsp sea salt. Cook until both sides are browned, then place in baking dish and add rum and broth or water and braise. Remove pork when internal temperature reads 145-160 degrees F. Meanwhile, in a medium bowl, add the flour, cornmeal, baking powder, 1 tsp of salt and 1/4 tsp of black pepper. Mix well and create a well in the center and add the egg, milk and 1 tablespoon of oil. Combining the wet and dry ingredients, add the green onions and corn. Be careful not to over-mix. If batter seems thick, add more milk or water to help thin it out. Heat 1 teaspoon of oil in another large skillet over medium heat. Drop 1/4 cup of batter into skillet and cook until golden brown and cooked through. In the skillet used for searing the pork, add some water or broth to deglaze the pan and add the spinach until wilted. Add the corn and season with salt and pepper. When the pork is cooked through, let it sit for a few minutes before slicing. Place corn cakes on plate and top with spinach and corn mixture and sliced pork. Feel free to add pickled onions or cheese
Posted on: Fri, 07 Jun 2013 13:16:53 +0000
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