Polenta Crusted Pork Loin with Cranberry Mostarda
Cooking Connection: Pork Dinner
For this week’s Cooking Connection we made Polenta Crusted Pork Loin with Cranberry Mostarda with Bellisio’s Catering.
Eric Denney, Executive Catering Chef, cooked with FOX 21’s William Seay.
-Add 1 tbsp. ginger to hot pan with oil
-Add 1 tbsp. of white wine
-Add 4 oz. cranberry juice
-Add 1.5 tsp. yellow mustard seeds
-Add dried cranberries
-Add Dijon mustard
-Add 2 tbsp. sugar
-Add fresh zest from orange
-Let simmer and then add cornstarch and water mixture
-Season pork loin with salt and pepper
-Add pork loin to medium-high pan. Cook until slight crust on outside of pork loin.
-Smear outside of pork with Dijon mustard
-Dust with corn meal
-Put into 375 degree oven for about 45 minutes
Green Bean Almondine
-Add sliced almonds to pan with oil
-Add blanched green beans to pan and saute
For more information on their catering services, head to bellisios.com/catering.