What's Cooking: Lily's panko-crusted roast loin of pork

Spiro Karachopan, of Spiros Lounge in Rocky Point, shows News 12's Lily Stolzberg how to make panko-crusted roast loin of pork.

News 12 Staff

Dec 25, 2019, 9:00 AM

Updated 1,617 days ago

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Spiro Karachopan, of Spiros Lounge in Rocky Point, shows News 12's Lily Stolzberg how to make panko-crusted roast loin of pork.
Ingredients:
2 cups of panko bread crumbs
½ cup pecorino romano cheese
Italian parsley, salt and pepper to taste
6 lb pork loin
Sauce
6 dry figs
10 dry apricots
4 oz butter
4 oz Grand Marnier
2 cups vegetable stock
Directions:
Preheat oven to 375 degrees.
Rinse pork loin, but don't dry. In a shallow pan mix panko crumbs, cheese, parsley, salt and pepper and press the pork loin in until well coated. Bake in the oven for 1 hour and 20 minutes or until internal temperature reaches 140 degrees.
To make the sauce chop the dried figs and apricots well and sauté with butter and a pinch of flour for about 3 minutes then add Grand Marnier then vegetable stock. Continue to cook on high heat for 5 minutes.
When the loin is cooked cut into ½ inch slices and pour the sauce over the top and serve.
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