Hello Chaps,
Tonight, for an early and easy dinner, we decided to convert one of my favorties--curry crusted pork loin--into a quick sammich, and I figured in the best interest of my fellow foodies I might bring the camera into the kitchen.
The Victims:
Two fat pork loin steaks, primed for the pan. I seasoned them with kosher salt and cracked black pepper, smeared them with a paste of horseradish and mustard, and then dredged them in a mix of bread crumbs, yellow curry powder, cinnamon, cayenne, salt, and pepper.
While letting the steaks rest, I got the cast iron skillet preheated in a 350 oven, then onto the gas.
Once the crust was formed, into the oven to finish cooking. In the mean time, a crusty loaf of artisan bread demanded attention:
The pork resting after it's harrowing adventure in the oven:
First cuts. I can only blame the blurry picture on the shaking of my hands, as I became much more focused on eating than photography. Pork is a bit more done than I like, but a bit less done than the girlfriend likes. A compromise, I suppose.
An unflattering shot of the sandwich being built. There's little need for much besides the pork, so I stick with a bit of mayo on one slice of bread, and more of the horseradish and mustard blend on the other:
And finally, assembled and ready to eat. The salad is more of last nights dinner: cabbage, spinach, carrot, onion, cilantro, chopped nuts, and dry Ramen noodles with a dressing of sesame oil, rice wine vinegar, honey, soy sauce, a splash of lemon juice and zest.
Thanks for looking!
Tonight, for an early and easy dinner, we decided to convert one of my favorties--curry crusted pork loin--into a quick sammich, and I figured in the best interest of my fellow foodies I might bring the camera into the kitchen.
The Victims:
Two fat pork loin steaks, primed for the pan. I seasoned them with kosher salt and cracked black pepper, smeared them with a paste of horseradish and mustard, and then dredged them in a mix of bread crumbs, yellow curry powder, cinnamon, cayenne, salt, and pepper.
![pork01.jpg](https://proxy.imagearchive.com/27e/27e0d70be5bf1b112a166bce88a93137.jpg)
While letting the steaks rest, I got the cast iron skillet preheated in a 350 oven, then onto the gas.
![pork02.jpg](https://proxy.imagearchive.com/bef/befaf77013949344d443a7c5344b4b43.jpg)
![pork03.jpg](https://proxy.imagearchive.com/b7b/b7beaff419ca19585f9b50f986a52330.jpg)
Once the crust was formed, into the oven to finish cooking. In the mean time, a crusty loaf of artisan bread demanded attention:
![pork04.jpg](https://proxy.imagearchive.com/35c/35cbb6cef23857dde6497a1d7e862a5a.jpg)
The pork resting after it's harrowing adventure in the oven:
![pork08.jpg](https://proxy.imagearchive.com/4c1/4c1b2cddde2339b32a9abbf044fd019b.jpg)
First cuts. I can only blame the blurry picture on the shaking of my hands, as I became much more focused on eating than photography. Pork is a bit more done than I like, but a bit less done than the girlfriend likes. A compromise, I suppose.
![pork05.jpg](https://proxy.imagearchive.com/1c9/1c99f09b785acf9c27f64149e172cce1.jpg)
An unflattering shot of the sandwich being built. There's little need for much besides the pork, so I stick with a bit of mayo on one slice of bread, and more of the horseradish and mustard blend on the other:
![pork06.jpg](https://proxy.imagearchive.com/060/0609169fa0b600d6881a7db51f0c935c.jpg)
And finally, assembled and ready to eat. The salad is more of last nights dinner: cabbage, spinach, carrot, onion, cilantro, chopped nuts, and dry Ramen noodles with a dressing of sesame oil, rice wine vinegar, honey, soy sauce, a splash of lemon juice and zest.
![pork07.jpg](https://proxy.imagearchive.com/8e4/8e49b4215d4bd2ddbef4141b3554b77c.jpg)
Thanks for looking!