Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Cold Pork Loin with Prunes and Armagnac

Name: Cold Pork Loin with Prunes and Armagnac
Cuisine: American
Ingredients: 5 fl oz (150 mL) Cool Cucumber Rice Salad, without cucumbers; 2 oz (60 g) Watercress; 5 fl oz (150 mL) Cool Cucumber Rice Salad, without cucumbers; ½ cup (120 mL) Carottes Rapées; 3 fl oz (90 mL) Gelée from Cold Pork Loin with Prunes and Armagnac

Served with Rice Timbale and Carottes Rapées

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

as needed Pan coating spray
5 fl oz (150 mL) Cool Cucumber Rice Salad, without cucumbers<

Europe
Americas
United States
Main course
Winter

Method

Procedure

Plating

Spray the inside of a 5-fl oz (150-mL) timbale form with pan coating. Pack the rice salad into the timbale and turn it out positioned back left on a cool 12-in. (30-cm) plate.
Place a bouquet of watercress next to the timbale.
Overlap the pork loin slices leaning against the timbale and