QUEBEC PORK CUTLET WITH CORIANDER PESTO
Output: 20 to 25 units - Preparation time: 30 minutes - Cooking time: 10 to 12 minutes
Ingredients
- 5 Québec Pork cutlets, thinly sliced
- 10 slices bacon
- 500 ml (2 cups) fresh cilantro
- 125 ml (1/2 cup) pecans
- 2 garlic cloves, peeled
- 125 ml (1/2 cup) olive oil
- 125 ml (1/2 cup) grated Parmesan cheese
- salt and pepper to taste
Preparation
- In a bowl, using a hand blender, purée the coriander, pecans, garlic, olive oil and Parmesan. Season to taste with salt and pepper. The mixture should be thick and smooth. Set the resulting pesto aside.
- In a hot frying pan, cook the bacon until nicely colored. Set aside on absorbent paper.
- Lay out the cutlets on the work surface, cover each surface with the prepared pesto and place 2 slices of bacon on each.
- Roll each cutlet onto itself to form a small roll. Use string or toothpicks to hold the roll closed. Season the rolls with salt and pepper.
- In a hot frying pan, over medium heat, with a little fat (butter, oil or Mycryo Cocoa Butter), brown the pork rolls for 2 minutes on each side, then continue cooking for 6 minutes over low heat to finish cooking the meat.
- Slice the rolls into bite-sized pieces and serve warm, accompanied by a coriander Gin Fizz.
