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Composition Tomato Basil Insalata over Sliced Broiled Pork Loin and Mashed Potatoes.:
- Take of tomatoes, diced small
- Get onion, chopped finely
- Make ready for handful basil, finely chopped
- Make ready garlic, finely minced
- Give - crushed red pepper flakes
- Prepare - salt (for insalata)
- Take - half-inch slices pork loin, seasoned
- Make ready - potatoes, washed and cut into sixths
- Prepare butter
- Get of salt (for potatoes)
- Prepare of ground black pepper
- Provide for milk
Tomato Basil Insalata over Sliced Broiled Pork Loin and Mashed Potatoes. step by step:
- Boil in a large pan enough water to cover the potatoes, and then add the potatoes.
- Drain the potatoes, and set aside for a moment.
- Add the first six ingredients into a medium mixing bowl, lightly toss to mix, and set aside.
- Season the pork loin, and, by that, I mean salt and pepper (and granulated garlic, if you are like me) them to your liking, and place them into a single layer in a very large flat pan.
- Broil the pork a few minutes on each side, about 6 or 7 minutes per side, I'd say, until the loin is just barely cooked through. You need to keep an eye on it every other minute or so. Set it aside.
- Now add the butter and salt and milk to the potatoes, and mash to a nice consistency. I like little lumps in my mashed potatoes, but to each his or her own.
- OK, plating! One to two half cup plops of mashed potatoes on a plate, depending on whether you have a hunger like a beast, incline slice one of the loins and use your knife to gently lift the whole sliced loin onto the potatoes, add a little liquid from the pan over the loin and potatoes, and then generously adorn the loin with the insalata.
- OK, eating! Get a little bit of the potatoes and the pork and the insalata in every bite. I think it works with either white or red wine.
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