Martin Bros. Recipes

Pork Loin with Mushroom Demi-Glace, Balsamic Shallot Quinoa & Nantucket Roasted Vegetables

Keywords: Pork

Added: October 07, 2016

5 oz Farmland Pork Loin Roast (910390), heated, sliced

2 oz Mushroom Demi-Glace (see recipe)

1/2 cup Balsamic Shallot Quinoa (see recipe)

1 cup Nantucket Roasted Vegetables (see recipe)

YIELD | 16
1 qt Water, 190°F
1-1/4 cup Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700)
1 lb Monterey Medium White Mushrooms (360930), sliced
As needed Roland Pomace Olive Oil (620390)
YIELD | 4-5
1 cup Water
1 cup Ventura Marie’s® White Balsamic Shallot Vinaigrette (632070)
1 cup Roland White Quinoa (601400)
YIELD | 4-5
1 cup Norpac Flav-R-Pac® Grande Classics® Nantucket Island Blend Vegetables (963020)
As needed Roland Pomace Olive Oil (620390)
As needed McCormick Grill Mates® Vegetable Seasoning (470201)
PREP | 1. For Mushroom Demi-Glace: Sauté mushrooms with olive oil in a sauté pan until tender but not overcooked; set aside. Add demi-glace sauce mix to hot water; whisk vigorously until sauce is thick and smooth. Combine mushrooms with prepared demi-glace.
2. For Balsamic Shallot Quinoa: Combine water and vinaigrette in a sauce pan. Bring to a boil. Add quinoa. Simmer 10-15 minutes. Fluff with a fork before serving.
3. For Nantucket Roasted Vegetables: Toss vegetables with olive oil and seasoning to lightly coat. Pour onto a baking sheet. Roast in a 375°F oven until done.
4. To serve: Plate Nantucket Roasted Vegetables, Balsamic Shallot Quinoa and Pork Loin. Top pork with Mushroom Demi-Glace.

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