28 May 2011

Pork Cutlets with Cherry, Pistachio & Thyme Pesto Stuffing

The star of this dish is the stuffing: a simple, coarse pesto with a base of pistachios and dried cherries. Its fragrant fruit and roasted nuts complement the meat without overwhelming it. For recipe, see below.

Serves 4
Prep 10 minutes
Cooking time 35 minutes

From the Barnyard:
3-4 medium pork loin cutlets (about 1.5 lbs)
You may use chicken breasts or veal instead of pork

From the Garden:
5 garlic cloves, peeled
2 sprigs fresh thyme leaves, stems removed

From the Pantry:
1/2 cup dried cherries
1/2 cup shelled pistachios
3 tbsp. fresh grated parmesan or romano cheese
2 tbsp. olive oil
pepper to taste

In a food processor, chop the garlic, cherries and pistachios until finely minced. Add 2 Tbsp olive oil and cheese and pulse until mixed. The filling should not be runny, but rather hold together almost like a bunch of loose dough. Flatten the pork with a meat mallet to about 1/4 inch thick and lay flat. Add a thin layer of the filling to each before rolling and tying with butcher's string. Lightly pepper the meat. Bake in an oiled baking dish uncovered in a 400 degree oven for about 30 minutes until lightly browned. Allow to cool, remove strings, slice against length of each in 1/2-inch thick slices and serve.

1 comment:

  1. I did this and here are my changes:
    I used dried mission figs dried cranberries
    I braised and seared the pork after it was tied up and cooked for 1 minutes at 500.

    An excellent meal. Thanks for the inspiration!


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