Saturday, October 17, 2015

Pork Stuffed with Gorgonzola and Pattypan Squash

Friday 2 October

The last time we broke down a pork loin into serving portions, we cut some extra-thick medallions for stuffing.  
Today we cut pockets into a couple and stuffed them with a combination of gorgonzola cheese and breadcrumbs, then pan-fried them and deglazed the pan with wine for a sauce. 

While they rested, we pan-seared some quartered pattypan squash, creating a fresh counterpoint to the cheese-oozing, luxuriant trafe.

No comments: