What you will need:
Pork Loin:
1 pound pork loin, all fat trimmed, cut into 1″ slices
1-2 tbsp minced fresh garlic
2 tbsp sliced fresh yellow onion
1 splash of olive oil
Salt to taste
Sauce:
1 handful fresh basil leaves
1 tbsp minced fresh garlic
2-3 tbsp olive oil
Salt to taste
Vegetables:
1 cauliflower, chopped
1 large bunch of green beans, broken in half
1 large portabella mushroom, sliced
1 large bunch of sugar snap peas, angle sliced 1/4 – 1/2″ thick
Marinate he pork loin overnight in the garlic, onion, salt and olive oil. Cook the pork loin in a skillet on medium heat so as not to burn the pork before it cooks through. Be sure to thoroughly remove any onion and garlic from the meat before putting it in the pan. Cover the pan loosely with foil and check meat after about 3 – 4 minutes. When medium dark brown, turn the meat and cook unit just about to cook through. Remove it form the heat and let it rest for 5 minutes. Deglaze the pan with white wine and conserve the liquid.
In a pan on medium heat, cook the marinade until the onion and garlic are browned. In a very hot pan, add some olive oil and the vegetables. You can cook the cauliflower separately if yo wish to retain its color. Stir in the browned marinade. Add a splash of water, cover loosely with foil, and cook for 1 minute. Then remove from the heat.
For the sauce, blend the basil, garlic, olive oil, and salt into a thick paste. Cook over medium heat until heated through.
To assemble the dish, first place the vegetables on the plate. Place the sliced pork on top and add a scoop of the basil sauce. Garnish with thinly sliced wedges of tomato for color contrast. Serve hot.
