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Ingredients

1 Pork loin, 1 lb., trimmed
Chef Larry's Asian Spice as needed (recipe follows)
Olive oil as needed
Chef Larry's Gingered Apple Chutney as needed (recipe follows)
Chef Larry's Peanut Vinaigrette as needed (recipe follows)
Chef Larry's Asian Barbecue Sauce as needed( recipe follows)
4 oz. Spring baby lettuces
1/2 cup Cucumber, peeled, seeded, julienne cut
1/2 cup Green apple, peeled, julienne cut
1/4 cup Green bell pepper, seeded, julienne cut
Chives, minced to garnish

Method
Prepare Chef Larry's Asian Spice, Asian Barbecue Sauce, Gingered Apple Chutney and Peanut Vinaigrette per recipes, reserve. Preheat oven to 350 degrees F. Preheat a large saute pan or skillet. Season pork loin generously with Chef Larry's Asian Spice. Add a small amount of olive to pan and add seasoned pork loin. Sear for 3-4 minutes on each side. Remove seared pork loin and transfer to baking dish. Place in preheated oven and roast until internal temperature reaches 155-160 degrees F. (approximately 30 - 45 minutes). Remove and cool.

Combine lettuces, cucumber, apple and green pepper. Lightly dress with Peanut Vinaigrette and toss. Place dress greens "off-set" in the center of serving plates. Slice cooled pork loin and shingle on plate resting partly on lettuces. Place a generous amount of Chef Larry's Gingered Apple Chutney next to sliced pork loin and drizzle with Chef Larry's Asian Barbecue Sauce. Garnish with minced chives and serve.

Makes 4 Servings

Chef Larry's Asian Spice
Ingredients

2/3 tsp. Cayenne pepper
1 tsp. Ground cloves
1 tsp. Curry powder
1 tsp. Ground ginger
1 tsp. Ground cinnamon
1/2 cup Paprika
2 tsp. Granulated garlic
1/4 cup Salt
1 tsp. Black pepper

Method
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Makes 1 cup

Chef Larry's Gingered Apple Chutney
Ingredients

1/2 tsp. Butter
1 1/2 cups Tart apple, peeled, cut into small dice
1 cup Dark raisins
1 tsp. Fresh ginger, minced
1 cup Orange juice
1/2 tsp. Lemon zest, julienne cut
1/2 cup Onion, small dice
1/4 tsp. Garlic, minced
1/4 cup Sugar
1/2 tsp. Curry powder
1 1/2 tsp. Red wine vinegar
Salt to season
Fresh ground black pepper to season

Method Melt butter in a saucpan. Add apple, raisins, lemon zest, onion, garlic and curry powder in a saucepan. Saute for 4 minutes. Add sugar, red wine vinegar and orange juice. Bring to a simmer and cook for 10 - 12 minutes. Reduce heat and simmer over low heat until mixture thickens (approximately 15 minutes). Season with salt and pepper. Cool chutney, stir in chopped cilantro and reserve. Use a condiment for grilled meat and poultry.

Makes 4-6 Servings

Chef Larry's Peanut Vinaigrette
Ingredients

1 T. Peanut butter, creamy
1 Garlic clove, minced
1/4 tsp. Shallot, minced
2 T. Rice wine vinegar
2 T. Red wine vinegar
1/2 tsp. Chives, minced
1/2 tsp. Parsley, finely chopped
2/3 cup Salad oil
2 tsp. Honey or sugar
1 tsp. Sugar
Salt to taste
Fresh ground black pepper to taste

Method
Whisk peanut butter, garlic, shallot, chives, parsley, chives, honey, vinegars and sugar together in a mixing bowl. Add salad oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed.

Makes 6-8 Servings

Chef Larry's Asian Barbecue Sauce
Ingredients

1/4 cup Soy sauce
1 cup Tomato ketchup
1/2 cup Brown sugar
3/4 cup Pineapple juice
1/4 cup Sake (Rice wine)
1 tsp. Fresh ginger, peeled and grated
1 Scallion, minced
1/2 tsp. Garlic, chopped
Fresh ground black pepperto taste

Method
Place soy sauce, brown sugar, pineapple juice, ginger and garlic in saucepan and bring to a simmer over medium heat. Reduce heat and stir in tomato ketchup, scallions and sherry continue to simmer over low heat for 25 minutes. Stirring constantly to avoid scorching. Season with pepper and remove from heat. Cool sauce and store under refrigeration until needed. refrigeration.

Makes 1 pint