Preparation:
Originally, this sauce was done with medalion of wild boar and was adopted for scallopine of pork loin.Mix herbs with bread crumbs and salt and pepper to taste. Dredge pork in flour, Dip in egg wash Shake off excess egg, Lay onto breadcrumbs, Cover with breadcrumbs and pat down. Shake off excess crumbs, Lay aside. Clean and core Pineapple, Cut into segments. Process in processor until roughly chopped. Transfer to bowl. Combine Pineapple and Cilantro. Saute pork in hot vegtable oil or clarified butter 1 1/2 minutes each side. Tray the pork with the Salsa centered. |
