French Cooking

Yep, PE took a cooking class in Paris. Well, I kept my wife company anyway. Here is the main dish - Sage and Walnut Stuffed Pork Loin

Start with pork loins, some nice prosciutto or other cured ham and caul fat (optional - you may not be able to get this in the US)

Lay out the caul fat and ham

Slice your pork loin lengthwise, stuff with sage leaves and chopped walnuts, wrap it in the caul fat and ham and tie it up.

Sear it in a pan

Finish it off in a 400 degree oven. We then made a sauce using the debris from the pan, carrots and cream.

Slice the loin. It was presented on a bed of ratatouille with the sauce around the side.