Aromatic Pork Loin with Caper Sauce

Course :	Pork
From:	HungryMonster.com
Serves:	50

Ingredients:

12 1/2	pounds	pork loin -- trimmed of fat
		---MARINADE*
1/3	cup	lemon juice -- fresh
2	cups	vegetable stock
2	medium	oranges -- zested and juiced
1/4	cup	fresh ginger -- chopped
2	tablespoons	cracked white peppercorns
2	tablespoons	curry powder
12	sprigs	thyme -- fresh
12	sprigs	rosemary -- fresh
1	tablespoon	salt
3	tablespoons	coriander seeds -- toasted and crushed
1 1/3	tablespoons	lemon zest
		---CAPER SAUCE*
1/2	cup	brown stock or au jus -- high quality
1/2	cup	red onion -- finely diced
1/4	cup	garlic -- minced
2	cups	capers -- small
3/4	cup	red wine
2	quarts	brown stock or au jus -- high quality
2	ounces	parsley -- fresh chopped
4	ounces	canned tomatoes -- diced and drained
1	teaspoon	black pepper -- ground, to taste
3	tablespoons	arrowroot or cornstarch -- as needed
1	cup	water -- as needed

Preparation:

Cut loins into 100 (2 ounces each) scaloppine. Combine all ingredients for marinade; mix thoroughly. Add the pork to the marinade. Cover and refrigerate for at least 3 hours. Remove pork from marinade; discard marinade. Brown pork on flat grill. Place pork scaloppine on roasting rack over sheet pan and finish cooking (if needed) in 350 degree F for 3 to 5 minutes. Pork should be slightly pink in the center. In a heave bottom saucepan, place 1/2 cup brown stock or au jus; heat 1 to 2 minutes. Add onion, garlic, and sweat mixture gently until translucent. Add capers. Deglaze with red wine and reduce until almost dry. ADd stock or au jus, parsley, and tomatoes; heat 1 to 2 minutes. Adjust seasoning with pepper as needed. Serve 2 scaloppine with 1 1/2 ounces caper sauce. Chef Note: Adjust consistency of sauce with arrowroot or cornstarch slurry prior to service, if needed. Serving suggestion: herbed wheat pilaf and mixted vegetables

Nutritional Information:

119 Calories (kcal); 4g Total Fat; (34% calories from fat); 15g Protein; 4g Carbohydrate; 36mg Cholesterol; 279mg Sodium