12 seven-ounce center cuts of fresh boneless pork loin
2 cups smooth apricot jam
1/2 cup balsamic vinegar
1/2 cup olive oil
1 heaping tablespoon brown sugar
4 tablespoons Worcestershire sauce
2 cups finely sliced onions
4 cloves garlic, minced
4 bay leaves
15 white peppercorns, cracked
1/2 teaspoon Madras curry powder
1 teaspoon fresh grated ginger
1/3 cup tomato sauce
1/3 cup brandy
2 tablespoons chopped lemongrass (available at oriental markets)
Place pork in stainless-steel or enamel bowl. Combine remaining ingredients well to make marinade. Pour on pork, cover, and chill in refrigerator for 1 day, turning pork occasionally. (To achieve more-intense flavor, marinate 1 1/2 days.)
Remove pork from marinade, and grill on both sides until browned. Finish in 375-dregree oven for 5 minutes. Do not overcook.
2 cups dried green lentils
2 quarts chicken stock or canned chicken broth
2 tablespoons butter
1/2 teaspoon minced garlic
1 tablespoon minced shallots
3 tablespoons each of diced green and red bell peppers
1 cup diced and sautéed bacon
2 tablespoons chopped fresh cilantro
Salt and freshly cracked pepper
Soak lentils covered in water overnight. Drain, rinse, and place in large sauteuse. Add stock, and cook until tender but firm to touch. Rinse, drain, and set aside.
Heat butter in large skillet. Add garlic, shallots, and bell peppers, and cook for 3 minutes. Add bacon and drained lentils. Sauté over low heat for 5 minutes. Season with cilantro, salt, and pepper. Keep warm.
Place compote in center of plate. Top with pork; and serve with natural juices.
The brunoise of northern root vegetables, with the addition of typically Mexican jicama, gives this soup some crunch and eye appeal. Serves 12.
Victor Victorious was originally featured in Domain, May/June 1989