Wide-Eyed Pork Loin W/ Maple Red Eye Gravy and Matcha Egg
4 fresh, large eggs (preferably free range), or 1 for each diner
2 teaspoons whole peppercorns (black, red, or a variety)
1 teaspoon kosher salt
2 teaspoons orange juice concentrate
1/4 cup half and half
1 teaspoon cornstarch
Place coffee beans, peppercorns and dried onion in a coffee grinder or (preferably) a spice grinder.
When they’re done, remove the tenderloins to a platter and allow to rest for at least 15 minutes. This makes them easier to slice without shredding that beautiful, dark crust. Meanwhile, dump the juice left in the slow cooker into a small saucepan. (If you trimmed the loins well, don’t worry about skimming fat, but you can if you want.) Heat the juices to a simmer. Whisk the cornstarch into the half and half, then stir into the juices. It will thicken quickly, so whisk constantly until smooth and the consistency you want. It should be plenty seasoned from the crust, but taste it at the end and see if it needs
While your gravy is heating (or holding), cook one or two eggs over easy or medium in another nonstick skillet, or poach ‘em if you know how. After the flip (or extraction from poaching water), sprinkle with matcha salt and freshly ground pepper. Repeat until you have one egg for each diner. Then go apply for a job as a short order cook.