{"id":1556,"date":"2012-12-05T10:12:34","date_gmt":"2012-12-05T17:12:34","guid":{"rendered":"https:\/\/somimag.com\/?post_type=article&p=1556"},"modified":"2013-02-01T11:37:45","modified_gmt":"2013-02-01T18:37:45","slug":"chefs-table","status":"publish","type":"post","link":"https:\/\/somimag.com\/chefs-table\/","title":{"rendered":"CHEF’S TABLE"},"content":{"rendered":"<\/a>

<\/strong><\/p>\n

ROASTED MAPLE GLAZED PORK LOIN WITH CARAMELIZED APPLE RINGS<\/strong><\/p>\n

CHEF<\/strong> Michael Altman \u00a0 \u00a0RESTAURANT<\/strong> Town kitchen + Bar<\/div>\n

FACTS\u00a0\u00a0<\/strong>For the past six years he has been Executive Chef of Town\u00a0 A graduate of the CIA in New York, he worked up the ranks with Charlie Palmer\u2019s NY restaurants before heading to SoBe as Exec.Chef at Sugo\u2019s.<\/em><\/p>\n

SOMI KITCHENS<\/strong>\u00a0Recipes from our Town Center Chefs<\/p>\n

INGREDIENTS\u00a0<\/strong>Serves 6 – 8 persons<\/p>\n

3 – 4lb pork loin cleaned \u2022\u00a01 cup maple syrup\u00a0\u2022\u00a01\/3 cup molasses\u00a0\u2022\u00a06 Granny Smith Apples\u00a0\u2022\u00a06 Tbl butter\u00a0\u2022\u00a0Salt and pepper\u00a0\u2022\u00a0Rosemary 1 large stem<\/p>\n

PORK LOIN:<\/strong>\u00a0Mix maple syrup and molasses together. Chop rosemary leaves and add to mixture. Reserve. \u00a0Season pork loin generously with salt and pepper. \u00a0In large skillet add 2 Tbls of oil. Heat until oil begins to smoke. \u00a0Carefully add pork loin and sear on all sides until golden brown. \u00a0Bake in a pre-heated 400 degree oven until internal temperature of 145 degrees (medium) or 165 degrees (well done). \u00a0During the last 10 minutes of cooking brush syrup mixture on all sides of pork loin. \u00a0When the pork is finished cooking, brush the mixture on all sides again.<\/p>\n

APPLE RINGS:
\n<\/strong>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 \u201cO\u201d.<\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

ROASTED MAPLE GLAZED PORK LOIN WITH CARAMELIZED APPLE RINGS CHEF Michael Altman \u00a0 \u00a0RESTAURANT Town kitchen + Bar FACTS\u00a0\u00a0For the past six years he has been Executive Chef of Town\u00a0 A graduate of the CIA in New York, he worked up the ranks with Charlie Palmer\u2019s NY restaurants before heading to SoBe as Exec.Chef at<\/p>\n

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