- Cut them in half.
- Sear the flat side hard in olive oil.
- Add Craisins (and maybe pine nuts)
- Add a few Tbs of water, toss, cover.
- Cook for a minute or two or until Al Dente. (Yes, I can use that term for non-pasta things!)
That means an opportunity to create something I’ve never made before. And, it came out wonderful!
That’s when my son and I make things with mushrooms and artichokes. Both of which I love and have gotten him to grow to love at age 5. Usually it’s mushroom risotto. But this time we switched it up. You should see a five year old eat mushrooms like this.
So, I couldn’t really slice this part of the loin into boneless chops. So, I butterflied it, pounded it and rolled it back up stuffed with caramelized onions and apples. A little 25 year old balsamic as the sauce makes it better than restaurant quality for me.