Tournadoes of Pork au Rossini

Jack Schmidling Productions, Inc.
Marengo Illinois

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Tournadoes of Pork au Rossini

Maybe au Rossini is a bit of a stretch but we overbought pork loins for our Christmas party ham and had to do something creative with it.

We grilled 1/2" slices of the loin and dressed it with a sauce made from Hen of the Woods (Polyporus frondosus) mushrooms and fresh rosemary. The sauce was also dribbled over Marilyn's specialty, spatzle with parsley.

The crown jewel of the dinner was actually a spontaneous concoction. We were planning on just a simple dish of buttered parsnips but I stumbled on some pineapple chunks in the fridge.

I boiled the parsnips and pineapple in the pineapple juice and after the parsnips were cooked, reduced the juice and some butter to a syrup. The result was delicious and will be done again.

Bon appetit

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