Molasses-Glazed Pork over Crispy Semolina Cake with Sautéed Apple Cabbage

Instructions

1. 1

   1. Pat the pork loin medallions dry with paper towels. Season them with 4 g (3/4 tsp) salt, 2 g (1/2 tsp) black pepper, 1 g (1/2 tsp) garlic powder, and 2 g (3/4 tsp) smoked paprika. Set aside while you prepare the other components.

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   2. In a medium saucepan over medium heat, bring the chicken broth and milk to a very hot temperature without boiling. Gradually whisk in the fine cornmeal to prevent lumps. Cook for 5 to 7 minutes, stirring, until thick. Stir in 20 g (1 1/2 tbsp) butter, the grated sharp cheddar, and half of the chopped chives. Season with 2 g (1/4 tsp) salt and a pinch of black pepper.

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   3. Spread the cooked cornmeal into a lightly greased dish or plate in an even layer about 2 cm (3/4 inch) thick. Let it rest for 10 minutes so it can firm up.

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   4. Meanwhile, in a bowl, combine the molasses, 30 ml (2 tbsp) apple cider vinegar, Dijon mustard, ancho chili powder, the remaining garlic powder, and 1 g (1/4 tsp) smoked paprika. Set the glaze aside.

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   5. Heat a large cast-iron or nonstick skillet over medium-high heat. Add 15 ml (1 tbsp) vegetable oil. Sear the pork medallions for 2 to 3 minutes per side. Lower to medium heat and cook for 3 to 5 minutes more, turning once, until the center reaches 145°F and 63°C. Transfer the pork to a plate and loosely cover to keep warm.

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   6. In the same skillet over medium heat, add 15 ml (1 tbsp) vegetable oil and 15 g (1 tbsp) butter. Add the yellow onion and cook for 2 minutes. Stir in the green cabbage, red apple, fresh thyme, 2 g (1/4 tsp) salt, the remaining black pepper, and 15 ml (1 tbsp) apple cider vinegar. Sauté for 6 to 8 minutes until the cabbage is tender but still slightly crisp. Transfer to a plate.

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   7. Cut the firm cornmeal slab into 4 portions. Quickly wipe out the skillet if needed and heat the remaining vegetable oil with the rest of the butter over medium heat. Brown the cornmeal portions for 3 to 4 minutes per side until a crisp golden crust forms.

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   8. Return the pork medallions to a clean skillet or small pan over medium-low heat. Pour in the reserved glaze and cook for 1 to 2 minutes, spooning it over the meat, until glossy and slightly thickened. If the glaze reduces too much, add 1 to 2 tbsp water.

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   9. Serve by placing one crispy cornmeal cake on each plate, with the sautéed apple cabbage beside or partly on top, and finish with two glazed pork medallions per serving. Sprinkle the remaining chives over the top.

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    10. If you want to keep the cornmeal cakes or pork warm before serving, place them in a preheated oven at 200°F and 95°C for up to 10 minutes.