This would be a great dish to serve to guests, it makes a nice presentation. The recipe is adapted from the Fresh Fish cookbook by Jennifer Trainer Thompson.
Shrimp-Crusted Pork Loin with Chipotle Vinaigrette
For the Pork:
- 4 (6-ounce) pork loin slices, 1/2 inch thick
- salt and freshly ground pepper
- 1 tablespoon of vegetable oil
- 2 tablespoons of butter
- 1 tablespoon of chopped garlic
- 1 tablespoon of fresh cilantro leaves, or parsley chopped
- 1/4 teaspoon red pepper flakes
- 1 pound of shrimp (21-25 count), peeled, deveined and patted dry, chopped
- 1/2 cup of panko breadcrumbs
For the Vinaigrette:
- 1/2 cup white wine vinegar
- 2 egg yolks
- 1 tablespoon of chipotle peppers in adobo sauce
- 1 tablespoon of shallot, chopped
- 1 cup of lightly packed cilantro or parsley leaves, and 1 tablespoon for garnish
- 1 cup olive oil
- Preheat oven to 350F. Pat dry the pork slices and season with salt and pepper. (flour lightly if desired) Preheat a heavy skillet, coat the pan with oil and sear the pork on each side for 4 to 4 minutes. Transfer to a baking sheet.
- In the same pan over reduced heat, add the butter, garlic, 1 tablespoon of cilantro, and the pepper flakes. Saute until the garlic is translucent. Add the shrimp and cook until the shrimp turns pink but not fully cooked. Add the breadcrumbs and stir. Remove the pan from the heat and divide the shrimp mixture among the pork slices by placing a spoonful on top of each. Bake for 10 to 15 minutes or until the pork reads 165F.
- To make the vinaigrette: Put the vinegar, egg yolks, chipotle peppers, shallot, and cilantro in a food processor or blender and pulse several times to combine. Drizzle the oil and pulse a few more times.
- Drizzle the pork with the vinaigrette and sprinkle with cilantro leaves.