Almond milk is a great alternative to cow’s milk, even in cooking! Chef Jason Parsons shows us how to make a ragout using almond milk to pair with a delicious almond-crusted pork loin.
Almond-crusted pork loin with garden pea, ham, goat cheese and Almond Fresh ragout
Serves 2
Ingredients:
Pork:
- 2 five-ounce pork loins
- 2 eggs
- 1/2 cup flour
- 1/2 cup toasted sliced almonds (crumbled)
- 1/2 cup panko breadcrumbs
- 1 tsp ground sumac
- Salt and pepper to taste
- 2 tbsp grapeseed oil
Ragout:
- 1 cup garden peas
- 1/2 cup diced ham
- 1/2 cup sliced shallots
- 1/2 cup quartered, cooked fingerling potatoes
- 1/2 cup toasted whole almonds
- 1/2 cup goat cheese
- 1 cup Almond Fresh unsweetened milk
- 2 tbsp roughly chopped flat-leaf parsley
Method:
Pork:
Place the flour in a bowl. Whisk the eggs and put in a second bowl. In a third bowl, mix the crumbled, toasted sliced almonds, panko and sumac, and season with salt and pepper.
Roll the pork loins in the flour, then remove and dust off. Place them in the whisked eggs until completely coated. Then remove and place in the breadcrumb mix. Press the mix against the pork to form a crust and then remove onto a plate and chill.
In a fry pan heat 1 tablespoon of grapeseed oil. Fry the almond-crusted pork until golden brown on both sides. Then finish cooking in a 400 F oven until cooked through.
Ragout:
In a pan, heat the remaining tablespoon of grapeseed oil. Sauté the shallots on medium heat for one minute (just to soften). Then add the fingerling potatoes, ham and garden peas.
Warm through and then add the Almond Fresh unsweetened milk and again warm through.
Add the goat cheese, toasted whole almonds and the flat-leaf parsley. Allow the cheese to soften, which will thicken the milk to create a sauce around the vegetables.
Remove from the heat, season with salt and pepper and serve with the almond-crusted pork loin.
Courtesy Jason Parsons
Peller Estates
@chefparsons