Name: Pan-Seared Pork Sirloin with Corn and Green Onion Cakes
Yield: 4 servings
Ingredients: 1 and 1/2 pounds pork sirloin, thinly sliced; 2 tablespoons coconut oil or olive oil, plus 1 teaspoon; 1 teaspoon chili powder; 1 sea salt and black pepper, to taste; 1/4 cup good quality rum; 1 cup broth or water; 3/4 cup whole wheat or all purpose flour; 1/2 cup cornmeal; 1/2 teaspoon baking powder; 1 cup coconut milk or whole milk; 1 large egg; 2 corn kernels, divided; 3 tablespoons chopped green onions, white and green parts; 5 6 cups baby spinach

Serves: 4 servings

Ingredients: 14

A delectable dish featuring tender pork sirloin, served with savory corn and green onion cakes, and a delightful spinach and corn medley. Perfect for impressing guests or treating yourself to a gourmet meal.

Ingredients

1 ¹⁄₂	pounds pork sirloin, thinly sliced
2	tablespoons coconut oil or olive oil, plus 1 teaspoon
1	teaspoon chili powder
1	sea salt and black pepper, to taste
¹⁄₄	cup good quality rum
1	cup broth or water
³⁄₄	cup whole wheat or all-purpose flour
¹⁄₂	cup cornmeal
¹⁄₂	teaspoon baking powder
1	cup coconut milk or whole milk
1	large egg
2	corn kernels, divided
3	tablespoons chopped green onions, white and green parts
5	-6 cups baby spinach

Instructions

1.	Preheat the oven to 375 degrees Fahrenheit. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the pork sirloin with chili powder, sea salt, and black pepper. Sear the pork until both sides are nicely browned. Transfer the seared pork to a baking dish and deglaze the skillet with rum or broth. Braise the pork until the internal temperature reaches 145-160 degrees Fahrenheit. Remove the pork from the oven and let it rest.
2.	In a medium bowl, combine flour, cornmeal, baking powder, salt, and black pepper. Make a well in the center and add the egg, milk, and 1 tablespoon of oil. Mix the wet and dry ingredients until just combined. Gently fold in the green onions and 1 cup of corn kernels. Be careful not to overmix. Adjust the batter consistency by adding more milk or water if needed.
3.	Heat 1 teaspoon of oil in another large skillet over medium heat. Drop 1/4 cup of batter into the skillet to form cakes. Cook the cakes until golden brown and cooked through.
4.	Using the same skillet used for searing the pork, deglaze the pan with water or broth. Add the baby spinach and cook until wilted. Stir in the remaining corn kernels and season with salt and pepper.
5.	Allow the pork to rest for a few minutes before slicing. Serve the corn cakes on a plate, topped with the spinach and corn mixture, and sliced pork. For an extra touch, garnish with pickled onions or cheese.

Published on Jul 19, 2024 by Luminița