RECIPES OF SIGNATURE DISHES PREPARED
BY OUR AREA CHEFS.
CHEF Michael Altman
RESTAURANT Town Kitchen & Bar
FACTS For the past six years he has been Executive Chef of Town A graduate of the CIA in New York, he worked up the ranks with Charlie Palmer’s NY restaurants before heading to SoBe as Exec.Chef at Sugo’s.
Serves 6 – 8 persons
3 – 4lb pork loin cleaned
1 cup maple syrup
1/3 cup molasses
6 Granny Smith Apples
6 Tbl butter
Salt and pepper
Rosemary 1 large stem
Mix maple syrup and molasses together.
Chop rosemary leaves and add to mixture. Reserve.
Season pork loin generously with salt and pepper.
In large skillet add 2 Tbls of oil. Heat until oil begins to smoke.
Carefully add pork loin and sear on all sides until golden brown.
Bake in a pre-heated 400 degree oven until internal temperature of 145 degrees (medium) or 165 degrees (well done). During the last 10 minutes of cooking brush syrup mixture on all sides of pork loin. When the pork is finished cooking, brush the mixture on all sides again.
Peel apples and cut width wise approximately 1 inch. Using a corer take out the seeds and core of each apple slice to form an “O”. Put butter in a large skillet on medium-high heat. When the butter melts and begins to bubble add the apple rings. Cook on each side for approximately 4 minutes or until golden brown. Remove and place on paper towel to absorb excess butter.