Smoked Fusion Chop
Ingredients:
1 5-6 pound boneless pork loin
Marinade:
2 tbsp ground white pepper, chopped fresh parsley, and minced shallots
1 tbsp chopped fresh tarragon, Dijon-style mustard, minced garlic, and sesame
oil
1 tsp chilli powder and grated fresh ginger root
2 tbsp olive oil
Seed Crust (recipe follows)
Gingered Yellow and Red Tomato Sauce (recipe follows)
Preparation:
Clean, trim and portion pork loin into 12 6-ounce pieces.
Place pork chops in shallow pan. Combine marinade ingredients together and
pour evenly over pork chops.
Cover pan tightly and refrigerate 3-6 hours.
Using stove-top smoker, bring apple wood chips to medium smoke.
Place 6 pork chops on a foil-covered rack in smoker and cover.
Remove smoker from heat and allow pork to smoke for 10-12 minutes or to
desired taste.
Remove pork and set aside.
Repeat with remaining pork.
Preheat oven to 400 degrees F. Mark pork chops on both sides on an oiled grill.
Place on sheet pan in oven for 6 minutes; turn chops over and place a layer of
Seed Crust on each one.
Return chops to oven for 4 more minutes.
Seed Crust:
In food processor, combine 1 pound unsalted roasted cashews, 2 ounces toasted
sesame seeds, 6 ounces toasted bread crumbs, 3 tbsp fresh parsley sprigs, 2
tbsp fresh tarragon leaves, 1 tbsp black pepper, 1 tbsp paprika and 2 tsp each
powdered onion and garlic.
Combine well and set aside.
Gingered Yellow and Red Tomato Sauce:
In medium saucepan sauté 2 tbsp minced shallots with 2 tsp minced garlic in 2
tbsp olive oil for 30 seconds.
Deglaze pan with 1/4 cup Calvados, bring to a boil, reduce heat and simmer for
15 minutes.
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Add 1/2 cup each peeled and crushed red and yellow tomatoes, season with salt
and pepper to taste.
Simmer for 5 minutes.
Remove from heat.
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