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Pepito-crusted Pork Scallopini with Pumpkin Polenta and Apple Compote

Chef Jeff Klemetsrud from Savories Bistro prepared the dish, using ingredients from Rising Sun Farm

Apple Compote
4 large apples, diced
1/2 C onion, diced
1 C brown sugar
1/2 C maple syrup
1/2 C cider vinegar
1/2 C craisins
1/4 C currants

Sauté apples in butter or oil until beginning to brown. Remove from pan. Sauté onions until translucent – add brown sugar, syrup & vinegar stirring to dissolve sugar. Return apples to pan and add dried fruits. Simmer until syrup thickens slightly. Cool.

Pepito-crusted Pork Scallopini
2 pork tenderloins cut into 3 oz. slices & lightly flattened 
flour seasoned with salt, pepper & dry thyme
egg wash (2 eggs beaten + 1/4 C water) 
1 C bread crumbs or panko crumbs 
1 T minced fresh thyme
2 T minced fresh chives 
2 C toasted pepito (pumpkin seeds) 
salt & pepper

While apple compote is cooling, dredge the pork cutlets in flour, then egg wash, then crumbs, thyme, and chives. Sauté in olive oil until crispy and browned on both sides. Keep warm in 300° oven while you make the polenta. (See Minnesota Cooks Website for Recipe)

Creamy Pumpkin Polenta
1 C milk 
2 C stock (chicken or vegetable)
1 C polenta cornmeal
2 C roasted pumpkin cubes
1 C toasted pepito seeds
1/2 C grated grana padano cheese
3 T whole butter
salt & pepper to taste

Bring liquid to boil – add cornmeal in steady stream stirring to blend well. Cook until creamy, fold in roasted pumpkin squash, pepitos & cheese, mix in butter season with salt and pepper to taste.