Recipe for Roasted Pork Loin with Cornbread Chestnut Stuffing 
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Yield:
1 servings
Ingredients:
Amount Ingredient
PLANTAINS, SWEET POTATO AND ASPARAGUS, SWEET POTATO AND SUCCOTASH***, ASPARAGUS
----------------- SUCCOTASH ----------------
2 tbl Olive oil
1 lrg Plantain
1 x Sweet potato, peeled and diced
1 bn Asparagus
Chayote squash, sliced
4 x Tomotillos, chopped
1 tbl Herb butter
----------------- SAVORY CORN BUTTERNUT SQUASH ----------------
Butter
2 x Eggs
1 cup Cream
1 cup Corn- raw, off the cob
1 cup Butternut squash, diced
1/2 tbl Garlic
1/2 tbl Shallots
2 tbl Olive oil
Salt and pepper to taste
*ROASTED CHESTNUT, FIG AND CORNBREAD, FIG AND CORNBREAD
----------------- STUFFING***, STUFFING ----------------
2 cup Cornbread
2 x Eggs
1/2 cup Cream
1/4 cup Figs rehydrated in 1/2 cup apple cider
1 pch Thyme
10 x Roasted and shelled chestnut chopped in large pieces
----------------- PORK ROAST ON PARSNIP RACK ----------------
4 lb Cleaned pork loin, up to 5
Salt and Pepper to taste
Parsnips, cut in half
Instructions:
Instructions: Plantains:
Saute all ingredients in hot pan with olive oil for 6 to 8 minutes until sweet potatoes are tender. Finish with salt, pepper and herb butter.

SAVORY CORN BUTTERNUT SQUASH BRULEE:
Grease 4 ramekins with soft butter, mix the eggs and cream together and fill the molds half way up. Saute the other 4 ingredients for 4 to 5 minutes and put into the mold bake in a water bath at 375 degrees (or 20 minutes or until stiff to the shake.)

ROASTED CHESTNUT, FIG AND CORNBREAD STUFFING :

Mix all ingredients together and bake for 25 minutes in a small roasting pan at 375 degrees.

PORK ROAST ON PARSNIP RACK:
Salt and pepper pork. Sear in hot pan, place on top of parsnips which are cut in half and oiled, roast at 375 degrees for 35 to 40 minutes.

NOTES : Recipes

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