Pork Loin

Ingredients Weight Measure
Pork loin, boneless, cut at angle in 2-oz. portions 1 lb. 8 oz.
Six-peppercorn melange, toasted, crushed as needed
Kosher salt to taste
Vegetable oil as needed

Vegetable Quinoa

Ingredients Weight Measure
Celery, diced 1/3 cup
Scallions, diced 1/3 cup
Carrots, diced 1/3 cup
Sesame oil as needed
Quinoa, cooked 1 cup
Soy sauce to taste

Toasted Peppercorns and Walnuts

Ingredients Weight Measure
Walnuts, toasted, roughly chopped 1/2 cup

Autumn Fruit Sambal

Ingredients Weight Measure
Cranberries, dried 1/2 cup
Orange liqueur or orange juice as needed
Red onion, minced 1/2 cup
Pears, peeled, cored, diced 2 ea.
Peaches, peeled, pitted, diced 2 ea.
Arrowroot 1 tsp.
Sake 1 oz.
TABASCO® brand Habanero Sauce 1 tsp.
Brown sugar 1 Tbsp.
Kosher salt to taste
Black pepper, ground to taste


  1. Season pork with toasted peppercorn melange and kosher salt, to taste. Sauté in vegetable oil until pork reaches an internal temperature of 150°F. Hold for service.
  2. For the Vegetable Quinoa, stir-fry vegetables in sesame oil until tender-crisp. Add quinoa and soy sauce.
  3. For the Toasted Peppercorns and Walnuts, toast in sauté pan on high heat for 3 to 5 minutes. Watch carefully to prevent burning.
  4. For the Autumn Fruit Sambal, soak cranberries in enough orange liqueur or orange juice to cover for 15 minutes. Drain the liquid from the cranberries. In a saucepan, add red onions to drained liquid and cook until liquid is evaporated and onions are soft. Mix in pears and peaches. Make a slurry of arrowroot and sake; stir into fruit mixture. Add TABASCO® Habanero Sauce and brown sugar and cook slowly until thickened, approximately 10 minutes. Cool and add Toasted Peppercorns and Walnuts, salt and pepper. Store, covered, in refrigerator. Reheat at time of service.
  5. To assemble, mound 1/2 cup Vegetable Quinoa in center of the plate. Place 3 slices of Pork Loin next to quinoa and arrange 1/4 of the Autumn Fruit Sambal around front of plate. Garnish finished plate with sprigs of fresh cilantro, if desired.

Yield: 4 servings