Pan-Seared Cajun Pork Loin Andouille Hash
Chef Demetrio Marquez | Reinhart New Orleans
- 8 oz boneless pork loin, cut into 4 two-oz medallions
- 2 oz Cajun seasoning, unsalted
- 3 oz olive oil
- 3 sprigs fresh rosemary, chopped
- 3 sprigs fresh thyme, chopped
- 2 Tbsp fresh garlic, chopped
- ½ lb peeled Yukon gold potatoes, cut ½-inch cubes
- 3 oz slab bacon, diced
- 3 oz yellow onions, diced
- ½ C andouille sausage, diced
- 1 ea fresh jalapeños, diced
- 2 oz butter
- Pre-marinate pork loin medallions in a small shallow dish with 1 oz olive oil, Cajun seasoning, garlic, fresh herbs, salt and pepper. Rub well and then wrap in set in cooler. In a medium–high temp cast iron skillet, add 2 ozs olive oil and bacon, onions, then stir and cook for 7 minutes.
- Then in pan, add potatoes, herbs and brown potatoes until almost done. Then add sausage, garlic, jalapeños and stir occasionally to prevent from sticking to pan.
- Once potato hash is done, take out of cast iron skillet and set aside. Wipe out skillet, then bring back to medium–high temperature and add marinated oil first, then add pork medallions. Sear well on both sides, or until done, then remove from skillet. Set to the side.
- Place hash in center of wooden plank, shingle with pork medallions, then topped with blackberry butter, garnish with herbs.