Chili Mint Moroccan Spiced Pork Loin With a Pepper, Lemon, & Ginger Compote

INGREDIENTS:

1 ½ lb. pork loin, trimmed and cut into 8 medallions

1 large red chili sliced thinly

1 T fresh mint, julienned

1 t Moroccan seasoning

5 T salted butter, divided

5 T light olive oil, divided

¼ C unsalted chicken stock

1 t kosher salt + ¼ t black pepper plus more for seasoning if needed

8 slices of a small French baguette

COMPOTE:

¾ large orange pepper cut into chunks

1 small lemon, cut into chunks and de-seeded

1 large clove garlic, halved

½ inch peeled knob of ginger cut into pieces

METHOD:

• Add all the compote ingredients to a small food processor. (Yes, the whole lemon, peel and all!) Blend until it becomes small pieces, almost like a relish. Set aside.
• In a small sauté pan heat 2 T butter + 2 T oil until shimmering. Add the bread and brown and crisp on each side. Remove, place on paper plate. Sprinkle with a bit of kosher salt.
• Cut trimmed pork into 2-inch width medallions. Pat dry. Sprinkle with the Moroccan seasoning, and about 1 t of the salt and the pepper. Press into meat.
• Heat a large sauté pan to very hot. Add the butter and oil. When shimmering, add the pork and sear on one side for about 2+ minutes until very caramelized and browned on the first side. Turn over and begin searing on the other side. After about 2 minutes add the chicken stock and deglaze the pan, letting it reduce for about a minute or less. Add the chopped mint and chili pepper slices, reserving just a bit for garnish. Lower heat to medium high and let the meat continue to cook until medium rare, about another minute or so. Can use a meat thermometer but I like to use the touch method. For guidance, visit Simply Recipes at this link. Depending on your pan and stove this may take about 3 more minutes.
• To serve, spoon a bit of the compote atop each medallion. Cover, and let heat through. Serve over the toasted bread. Sprinkle with a bit more kosher salt to serve and drizzle some of the pan sauces over the top.