PECAN CRUSTED RACK OF PORK WITH CRANBERRY
120 mins
TUSCAN PORK RIBEYE
Featuring
TUSCAN PORK RIBEYE
Ingredients:
- 1ea Premium Reserve® Rib eye
- 1 cup Broccoli Rabe (cooked and chopped)
- ¼ cup Roasted Red Peppers
- ½ cup Gorgonzola Bleu Cheese
- 1 tsp shallot (peeled and chopped)
- ½ tsp garlic (peeled & chopped)
- ½ sprig thyme (fresh, leaves only)
- 1 Tbsp unsalted butter
- Kosher Salt and Freshly Ground Pepper
Preparation:
- Cook broccoli rabe in a pot of boiling water for 4 minutes, remove and place in an ice bath to stop cooking process.
- Chop broccoli rabe in to half inch pieces and mix with ¼ cup of roasted red pepper.
- Season and grill pork rib eye to desired temperature (recommended 145°F).
- In a sauté pan, melt butter and sauté shallots and garlic until tender and browned. Add the broccoli rabe and Roasted red peppers and toss.
- Lay the broccoli rabe and pepper mix on the grilled rib eye and top with crumbled gorgonzola cheese and finish under the broiler or oven.
Suggested Sides:
Butternut Squash Parmesan RisottoGnocchi
Roasted Fingerling Potatoes
Course:
Dinner Entree LunchCooking Technique:
Sauté and Grill
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