Paneed Pork Loin, Root Vegetables, Cipollini And Field Peas

Recipe Ingredients

8		Cipollini onions - peeled
		Drizzle of olive oil
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Assorted root vegetables - peeled, chopped
		(such white potatoes, sweet potatoes,
		Parsnips, celery root, and carrots)
4 tablespoons	60ml	Butter
1/2 cup	118ml	Heavy cream
		Freshly-ground white pepper - to taste
6 oz	170g	Bacon slab - cut 1/8" cubes
2 teaspoons	10ml	Chopped garlic
2 cups	474ml	Fresh field peas - cooked till tender
		(or dried black eyed peas)
1 cup	237ml	Veal reduction
1 tablespoon	15ml	Finely-chopped fresh parsley leaves - plus extra
		For garnish
8		Pork loins - (3 oz ea)
		Bayou Blast - see * Note
2 cups	125g / 4.4oz	Flour
2		Eggs - beaten with
2 tablespoons	30ml	Milk
2 cups	292g / 10oz	Fine dried bread crumbs
1 cup	237ml	Vegetable oil

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees.

In a mixing bowl, toss the onions with olive oil, salt and pepper. Place on a baking sheet and roast until tender, about 15 to 20 minutes. Remove from the oven and cool.

Place the root vegetables in a saucepan and cover with water. Season with salt. Place the pan, over medium-high heat, and bring to a boil. Reduce the heat to medium and cook until tender, about 10 to 12 minutes. Remove from the heat and drain. Place the vegetables back in the pan, over the heat. Stir the vegetables for a couple of minutes to remove any excess water. Season with salt and white pepper. Add the butter and cream. Using a hand masher, mash the vegetables until smooth. Reseason with salt and pepper. Set aside and keep warm.

In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Add the roasted onions, garlic and peas. Season with salt and pepper. Saute for 2 minutes. Add the reduction and bring the mixture to a simmer. Reduce the heat to low, stir in the parsley and keep warm.

Place each pork loin, between two sheets of plastic wrap. Using a meat mallet, pound out the pork until 1/4-inch. Remove the pork from the plastic wrap and season both sides with Bayou Blast. Season the flour, egg wash and bread crumbs with the Creole seasoning. Dredge the pork in the seasoned flour. Dip each piece of pork in the egg wash, letting the excess drip off. Dredge the pork in the seasoned bread crumbs, coating completely.

In two large saute pans, heat 1/2 cup of the oil in each pan, over medium heat. When the oil is hot, add the pork and pan-fry until golden, about 3 minutes on each side. Remove and drain on paper towels. Season with Emeril's essence. Reheat the vegetables and relish.

To serve, spoon the mashed root vegetables in the center of each plate. Spoon the relish around the vegetables. Lay two pieces of pork directly on top of each pile of potatoes. Garish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B70 broadcast 10-09-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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