Spice Crust

  • 1/4 cup coriander seed
  • 1/4 cup fennel seed
  • 2 tablespoons cumin seed
  • 1 tablespoons whole 5 peppercorn blend
  • 6 whole cloves

Pork Flat Iron

Natural Jus

  • 1 medium yellow onion, rough chop
  • 1/2 carrot, rough chop
  • 1/2 celery stalk, rough chop
  • 2 teaspoons garlic, chopped
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 cup red wine
  • 2 cups chicken stock
  • tt salt & pepper
  • 6 whole cloves

Braised Endive

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 shallot, minced
  • 2 Belgian Endive, halved lengthwise
  • 1 tablespoon rice wine vinegar
  • 1/2 lemon, juiced
  • 1/2 orange, juiced
  • 1 tablespoon butter
  • tt salt & pepper



Pork Flat Iron

Meal Course:

Dinner, Lunch

Dish Type:



Pork Flat Iron

  1. Combine coriander, fennel, cumin, peppercorn and cloves; grind in a mortar and pestle. Transfer to a plate.
  2. Score top of pork in a crisscross pattern and season with salt. Press in spice crust.
  3. Heat oil in nonstick sauté pan over medium heat; add crusted pork. Cook for about 7 minutes and turn over. Lower heat and cook for another 5 minutes. Internal temperature should be 145ºF. – 150ºF. Remove from pan and keep warm.

Natural Jus

  1. In meat pan, add onions, carrots, celery, garlic and aromatics; cook vegetables until caramelized. Deglaze pan with red wine then add chicken stock and reduce by half. Strain jus into a clean sauce pan and bring to a boil. Skim off surface fat and reduce to a sauce consistency. Season jus with salt and pepper.

Braised Evdive

  1. Sauté shallot in olive oil until soft. Add endives, cut side down and sauté until lightly browned. Deglaze pan with red wine vinegar. Add lemon and orange juices. Braise endive until tender; about 10 minutes. Top with butter and season with salt and pepper.