Pork Loin with Corn Cream
In a bowl, add the pork loin filets, the salt, the black pepper, the crushed garlic, the lime juice, mix all the ingredients very well by hand, cover the bowl with plastic wrap and let it all rest for 30 minutes.In a skillet over medium-low heat, add one drizzle of olive oil, the onion chopped into small cubes, the crushed garlic and the salt, stir well until slightly golden brown.Once you’ve done that, add the corn and the milk, and stir until the milk starts to boil.Transfer all this mixture to a blender, blend well until combined then pass this cream through a sieve.Transfer all this cream back to the skillet, add the nutmeg and the parmesan cheese, stir well again until combined, turn off the heat and set aside.Now, bread the pork loin filets: first, coat in the wheat flour, then dip in the beaten eggs and finally, coat in the Panko breadcrumbs.Now, fry them in hot oil until golden brown.Remove them from the hot oil and soak up the excess fat on a plate lined with paper towels.Serve the pork loin steaks with the corn cream.
Ingredientes
- 6 Pork Loin Filets
- 1 Teaspoon of Salt
- 1 Generous Pinch of Black Pepper
- 1 Tablespoon of Crushed Garlic
- ½ Lime
Corn Cream
- 1 Medium Onion
- 1 Tablespoon of Crushed Garlic
- ½ Teaspoon of Salt
- 2 Cans of Sweet Corn (200g Each)
- 500ml of Milk
- 1 Pinch of Nutmeg
- 50g of Grated Parmesan Cheese
For Breading
- Wheat flour
- Panko Breadcrumbs
- Beaten Eggs
Modo de Fazer
In a bowl, add the pork loin filets, the salt, the black pepper, the crushed garlic, the lime juice, mix all the ingredients very well by hand, cover the bowl with plastic wrap and let it all rest for 30 minutes.
In a skillet over medium-low heat, add one drizzle of olive oil, the onion chopped into small cubes, the crushed garlic and the salt, stir well until slightly golden brown.
Once you’ve done that, add the corn and the milk, and stir until the milk starts to boil.
Transfer all this mixture to a blender, blend well until combined then pass this cream through a sieve.
Transfer all this cream back to the skillet, add the nutmeg and the parmesan cheese, stir well again until combined, turn off the heat and set aside.
Now, bread the pork loin filets: first, coat in the wheat flour, then dip in the beaten eggs and finally, coat in the Panko breadcrumbs.
Now, fry them in hot oil until golden brown.
Remove them from the hot oil and soak up the excess fat on a plate lined with paper towels.
Serve the pork loin steaks with the corn cream.
