Saturday, August 26, 2006

5:4 challenge #6 Ro-vegged Walnut crusted Pork (p1)

Well its dish #6 for the 5:4. This time around we asked the SB forum to pick our ingredients, just for added fun. This is what was chosen: Tomatoes, Pork tenderloin, Eggplant, Spaghetti Squash and any kind of Nuts....basically a pretty big challenge! Below is what I came up with. (Oh and if you check what the others came up with on the 5:4 blog you'll note that this time around there were only 3 of us 4 participating, as one is off to School. She may not be able to participate too much but we hope she can every now and again. We wish her GREAT SUCCESS!!!!)
Oh, and a warm "Thank you" to those who provided suggestions for this 5:4!

Ro-vegged Walnut crusted Pork (p1)

Pork tenderloin
1 med and 1 small Eggplant
2 cans diced tomatoes, drained and rinsed
Walnuts, ground/chopped to make 1.5 cups
salt and pepper to taste
2 cups of parm cheese
2 to 3 TAB chopped garlic from a jar
3 tsp Italian herbs for the veggies
2 to 3 TAB Italian herbs for the meat
2 eggs and 3 to 4 TAB water
Olive oil
1 large spaghetti squash
(this makes a bunch so cut back if you aren't feeding many or don't want left overs)

To make:
Cut the spaghetti squash in half, and scrap out the seeds (be careful not to over scrap or you'll pull out the good strands). Stab it a few times with a fork or knife and place on a cookie sheet. Bake at 350 degrees for about an hour (til its really tender!)

Peel and dice the eggplant into small cubes. In a skillet add Olive oil, a few TAB of chopped garlic and add the eggplant (The eggplant will soak up the oil but keep stirring it around so it doesn't get too brown to fast. As it cooks it will release some of the oil back out). Add salt and a few TAB spoons of Italian herbs. Saute til reduced a bit and nice and tender. Add more salt to taste, if needed.

Drain and rinse the tomatoes. When eggplant is finished do the same with the tomatoes (garlic, salt and Italian seasoning).

Saute tomatoes a few minutes to marinate the flavors a bit. Remove from heat and mix the tomatoes in with the eggplant. Set aside.

Chop/grind nuts til its slightly chunky but with a bit of a powder too. Add a cup of parm cheese, salt, pepper and 3 TAB Italian seasoning. Blend and spread out on a plate.

Beat egg and water together in a bowl that allows the loin to be dipped into.

After cleaning the meat and scraping off any casing or clear skin (see photo above) cut the loin in half (NOT lengthwise). Dip in beaten egg and water mixture and roll into the nut mixture. In the same skillet the veggies were in add a few TAB of oil, heat and add the coated pork. Cook on med heat (slow cook it to keep it juicy). When its really golden brown and cooked til no longer pink in the middle. Drain on paper towel and allow meat to rest for a few moments and then slice.

When squash is done take and scrap a fork across it and dump into a skillet with some olive oil, 1/2 cup parm cheese and salt. Place on a plate.
Top with sauteed veggies and then top that with the walnut pork rounds. ENJOY!

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