Chef Forum banner
1 - 1 of 1 Posts

· Registered
Joined
·
13 Posts
First marinade your loin. Some fat (an oil) , some sournes, maybe something sweet as well, some aromatics. Endless possibilities.
I seared than baked it with some onions, root parsley and aafew fried hungarian plums. Poured some apple juice for caramelization. Finaly served over a bed of salads and heirloom tomatoes drizzled with reduced balsamico sauce.
 

Attachments

1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top