Blitz's Pork Loin and Truffles
Serve your pet the meal of a lifetime with chef Harry Schwartz's homemade dog food recipe from "The Culinary Canine."
- Servings: 1
Photography: Rob Tannenbaum
Source: The Martha Stewart Show
- 3 (2-ounce) pork loin medallions
- 1 teaspoon canola oil
- 6 baby carrots
- 2 cups low- or no-sodium vegetable stock
- 1/4 cup cooked oatmeal (cooked in water only)
Preheat a grill pan over medium-high heat. Brush pork medallions with canola oil and place on grill pan; cook, turning, until medium-well. Remove from grill and let cool.
Meanwhile, place carrots and vegetable stock in a medium saucepan; bring to a boil over medium-high heat and immediately reduce to a simmer. Simmer until tender. Transfer carrots to the jar of a blender or bowl of a small food processor; blend, adding just enough cooking liquid to make smooth.
Spread carrot puree on a serving plate. Cut pork into small pieces and place on carrot puree. Roll oatmeal into small trufflelike balls and place on plate around pork. Serve.