March 6, 2013

The Maine Ingredient: Pork loin two ways, and each touches off flavor bomb

By Anne Mahle

(Continued from page 1)

3 blood oranges

2/3 cup walnuts, coarsely chopped

2 ounces Manchengo cheese, shaved

Wash lettuces in cold water and dry well. With a knife, trim the peel from the exterior of the oranges and then separate the segments from the membrane. Just before serving, place the lettuces in a large bowl and with your hands gently toss with SOME of the white wine and honey vinaigrette -- you won't need to use all of it. Add the oranges and the walnuts, and then sprinkle the cheese on top.

Servings: Four

WHITE WINE AND HONEY VINAIGRETTE

When making an emulsion – when fat is incorporated into other ingredients to make a whole rather than two separate layers – it's always important to add the oil with a delicate hand very slowly in the beginning so as to coax the rest of the ingredients to receive the newcomer.

1 tablespoon Dijon mustard

1/4 cup white wine vinaigrette

1 garlic clove

1 tablespoon honey

1/2 teaspoon kosher salt

Several grinds of fresh black pepper

Orange juice from the center of a supremed orange

1 cup plus 2 tablespoons canola oil

Combine all ingredients except the oil in a blender or food processor and whirl until combined well. Drop by drop, add the oil, and then increase to a drizzle and then to a stream. Will keep for several weeks in the refrigerator.

Makes: About 2 cups

Anne Mahle of Rockland is the author of "At Home, At Sea." She can be reached at: chefannie@mainewindjammer.com

 

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