Tomato Basil Insalata over Sliced Broiled Pork Loin and Mashed Potatoes.
- 4 large tomatoes, diced small
- 1 medium onion, chopped finely
- 1 handful basil, finely chopped
- 4 clove garlic, finely minced
- 1/2 tsp crushed red pepper flakes
- 1 tbsp salt (for insalata)
- 15 half-inch slices pork loin, seasoned
- 10 lb potatoes, washed and cut into sixths
- 1 stick butter
- 1 tbsp salt (for potatoes)
- 1 tsp ground black pepper
- 1 cup milk
- Boil in a large pan enough water to cover the potatoes, and then add the potatoes.
- Drain the potatoes, and set aside for a moment.
- Add the first six ingredients into a medium mixing bowl, lightly toss to mix, and set aside.
- Season the pork loin, and, by that, I mean salt and pepper (and granulated garlic, if you are like me) them to your liking, and place them into a single layer in a very large flat pan.
- Broil the pork a few minutes on each side, about 6 or 7 minutes per side, I'd say, until the loin is just barely cooked through.
- You need to keep an eye on it every other minute or so.
- Set it aside.
- Now add the butter and salt and milk to the potatoes, and mash to a nice consistency.
- I like little lumps in my mashed potatoes, but to each his or her own.
- OK, plating!
- One to two half cup plops of mashed potatoes on a plate, depending on whether you have a hunger like a beast, incline slice one of the loins and use your knife to gently lift the whole sliced loin onto the potatoes, add a little liquid from the pan over the loin and potatoes, and then generously adorn the loin with the insalata.
- OK, eating!
- Get a little bit of the potatoes and the pork and the insalata in every bite.
- I think it works with either white or red wine.
tomatoes, onion, handful basil, clove garlic, red pepper, salt, pork loin, potatoes, butter, salt, ground black pepper, milk
Taken from cookpad.com/us/recipes/348695-tomato-basil-insalata-over-sliced-broiled-pork-loin-and-mashed-potatoes (may not work)