Скачать или смотреть Cajun Pork Diane - Chef Tyler

Yield: 5 Servings

Ingredients:
1-1/4 cups Yellow Cornmeal
1-3/4 cups Chicken Broth, Gluten Free
1-2/3 tbsp. Shredded Asiago Cheese
2-1/2 tsp. Olive Oil
2-1/2 tsp. Brown Sugar
1-1/4 tsp. Fresh Garlic, Chopped
1 pinch Cayenne Pepper
1-3/4 lbs. Raw Pork Loin, Sliced Thin
2 cups Fresh Yams, Julienned
3/4 cups Yellow Onion, Diced
1-1/4 cups White Wine
1-1/4 cups Chicken Broth, Gluten Free
1-2/3 tbsp. Spicy Brown Mustard
2 cups Fresh Red Swiss Chard, Julienned
2 cups Fresh Collard Greens, Julienned
5 tbsp. Fresh Tomatoes, Diced

Preparations:
1. In a pan, combine cornmeal and broth; simmer until liquid is absorbed, about 5 minutes.
2. Add Asiago cheese to flavor, press into a cookie sheet lined with parchment paper; cool.
3. Cut into squares, and cut again into a triangle; toast in a pan on medium heat until browned on both sides.
4. Heat oil in a sauté pan, over medium heat. Add brown sugar, garlic and cayenne.
5. Add raw sliced pork; sauté for 2 minutes.
6. Add the yams to the pan; sauté for another 2 minutes, add onion.
7. Deglaze the pan with white wine, chicken broth and mustard; reduce by half.
8. Add the chard and collard greens until slightly wilted.

Plate Assembly:
On a plate, place 1 cup of the mixture on top of 2 triangles of browned polenta; drizzle ¼ cup of the pan sauce over the plate.
Garnish each plate with 1 tbsp. diced tomatoes.

553 Calories/ 499mg Sodium/ 28% Calories from Fat
Gluten Free