Milk Marinaded Pork Loins with Acorn Squash and Kale
2 pork loins
1 cup milk
1 cup bread crumbs
assorted herbs and spices
1 halved acorn squash
1 cup water
1 bunch kale
2 tbsp olive oil
2 cloves chopped garlic
I just made this tonight, but I've made it before and now it's one of our favorite meals. First you tenderize the pork loins, which are basically just like pork chops only without the bone, like little pork steaks.
Anyway you beat the hell out them with a meat tenderizer or the back of an ice cream scoop or a straight up hammer if you have to. Then soak them in a shallow bath of milk. After about half an hour flip them over and let the other side soak.
Get your skillet going, I use an iron skillet or a non stick ceramic (teflon is death!). Pour a good amount of Canola oil, or whatever oil but Canola is best. Let it get good and hot, so that when you sprinkle a drop of water in it, it sizzles. Get a plate and pour some bread crumbs on it, I get Progresso's Garlic and Herbs bread crumbs and shake some cayenne and whatever else I have into it as well.
Take the loins out of the milk bath one at a time, coat them in the bread crumbs, and lay them in the skillet of oil. Cook about 7 to 10 minutes and then flip over (careful not to splash oil, I use tongs). When both sides are nice and golden go ahead and take a fork and steak knife and cut one open to make sure it's just slightly pink and juicy, not raw and not dry.
The acorn squash is pretty simple and much better than apple sauce (as in the old fashioned pork chops and apple sauce). I just cut them in half, scoop out the seeds and place the halves face down in a baking pan with about an inch of water in the bottom. Throw them in the oven on 375 for a half hour to 45 min, until they're soft to the touch. Take them out, let them cool and then you should be able to easily scoop the flesh from the skin. Put it into a bowl and mash it up and taste it. Sometimes it's sweet enough on it's own, sometimes I add butter and brown sugar for that extra sweetness, it pairs so nicely with the fried up pork.
Of course I usually have kale as well to round out the meal, coarsely chopped, sauted in garlic and olive oil until the stems are tender, so simple and so good for you.
There you have it, the perfect "hog" meal!