Pork Loin Parmigiana in Fresh Marinara Sauce
By Jocelyn Iyog
A flavorful recipe that is as good as an appetizer and as main course.
Fresh Marinara Sauce
Ingredients:
2 medium white onions, chopped
6 cloves garlic, chopped
3 pounds fresh plum tomatoes, blanched, peeled, and seeded
a small cluster of fresh basil
a small cluster of fresh parsley
1/4 cup extra virgin olive oil
1/2 cup dry white wine
salt to taste
Pour olive oil in a deep saucepan under medium heat. Sauté onions, half
of the garlic, until onions are translucent and garlic golden brown.
Note that white onions taste sweeter when cooked to its translucent
taste, almost losing its spice. Drop the tomatoes, salt and pepper to
taste, and simmer for 30 to 45 minutes, stirring continuously to prevent
it from burning at the bottom. When sauce is thick enough, pour in the
wine, and add the basil, parsley and the remaining half of the garlic.
Do not chop the basil and parsley to preserve their true flavor.
Instead, tear the leaves with your fingers just before adding them to
the dish. Cook for another three to five minutes, making sure that the
herbs do not take on a brownish green color. Set aside. Porkloin
Parmigiana
Ingredients:
250 grams porkloin, sliced to 60 grams and flattened
1/4 cup milk
1 piece egg
3/4 cups breadcrumbs
100 gram quick-melting cheese
dried basil or oregano
butter or olive oil for frying
salt and pepper to taste
Fresh Marinara Sauce Procedure:
Place each slice of porkloin between 2 pieces of plastic wrap. Using a
mallet or the side of a knife or a small heavy skillet, pound each slice
until flattened to 1/8" thick. Make sure that the thickness is even to
let the marinade seep through easily and for it to cook faster and more
evenly. Marinate in milk and black pepper overnight or at least for an
hour in the refrigerator. But if possible, marinate overnight to bring
out the essence of the marinade and to soften the meat. Next, mix
breadcrumbs, herbs (oregano or basil), salt, and pepper in a dry plate.
Then beat egg lightly in a bowl. Dip each cutlet in egg, then in the
breadcrumb mixture. Repeat on the other side and make sure that the both
surface are covered. In a large frying pan heated over medium flame,
melt butter or put in just enough oil to fry the cutlets until golden
brown on both sides. Arrange the cooked porkloin slices flat in the
frying pan and pour in Fresh Marinara Sauce evenly, then top with cheese
slices. Continue cooking in low heat until cheese is melted. You may
also bake the dish for about 20 to 30 minutes at 350°F oven or until
cheese takes on a golden brown color. Add more marinade than usual and
put in a blob of butter when baking to prevent the dish from drying up.
When done, sprinkle with fresh herbs and serve with your favorite pasta.
Penne is highly recommended.
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