
Pork tenderloin brined in water, salt, sucanat, cloves and peppercorns then pan fried. Banana slices pickled in vinegar, sucanat, cloves and salt then breaded and deep fried. The pork and banana are skewered on a vanilla bean and plated with a clove gastrique.
I liked the banana and clove as a flavor pairing and thought it worked really well with the pork. The dish needs a little refining but I was happy with the result. Thanks for the inspiration Martin!
3 comments:
Thanks for turning me on to TGRWT. I'll get something created by week's end.
No problem Rob, thanks for the visit. The place is pretty bare right now but I'm going to try to start getting more regular posts happening soon.
any chance there is a recipe you can send me for this dish?
thanks!
jonathan
jonathan.osler[at]gmail.com
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