Pork Loin with Duck Fat Sauce on a Bed of Dandelion Greens, Violets, and Fruit

by Frou Frou Feliz

Pork loin gently cooked makes a nice light meal that accentuating the Spring flavors of fresh dandelion greens and violet blooms.



Ingredients:
2 pork loins
2 tablespoons duck fat
1 cup dandelion greens
1/2 cup violet blossoms (use baby herb or mesculin mix if you don't have violets or dandelion greens
1 green tart apple, sliced thin
3 mandarines, peeled and sectioned
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1/2 teaspoon fresh thyme
sea salt and pepper to taste

In heavy bottom pan, add duck fat. Turn flame to medium. When heated, add pork loins and cover. Cook for 4 minutes each side. Remove and slice pork in 1/4 inch slices. Add salt and pepper to duck fat in pan to taste. Stir and reserve.

Toss greens and fruit with lemon juice, vinegar, thyme and some salt and pepper to taste.  Arrange of plates or wide, shallow bowls.  Fan out pork loin slices. Drizzle duck fat over slices and greens.