Pork Loin with Hazelnut Brown Butter, Apples, and Watercress

By á-114543

Ingredients

• For the Cider Vinaigrette:
• 8 lbs. pork loin
• 2 lbs. hazelnuts
• 1 lb unsalted butter
• 1 bottle cider vinegar
• 2 tablespoons sherry vinegar
• 6 granny smith apples
• 6 gravestein apples
• 4 bundles of upland cress
• 2 red onions
• 3 bunches of sage
• 3 bunches of chives cut into 2-inch batons
• 3 tablespoons cider vinegar
• 1 tablespoon sherry vinegar
• 1/4 cup extra virgin olive oil
• salt
• black pepper

Details

Adapted from google.com

Preparation

Step 1

Trim the pork loin of all silver skin and chain. Cut into 3-ounce pieces, and then pound with a meat mallet until 1/4-inch thick.
Pan sear with butter until golden-brown; put on plate .
Add the butter, let brown, then add the sage and hazelnuts; hit it with cider vinegar. Dress the pork.
In a mixing bowl, add the cress, chive batons, and julienned red onions. Dress with dressing and serve on the pork plate.
Place all in a squirt bottle and shake.