Ingredients/Crispy Pork Loin 2 lbs pork loin 1–1/2 cups panko breadcrumbs 1 Tbsp curry powder 1 Tbsp ground fennel 1 tsp dried sage 1 tsp dried thyme 1 tsp garlic powder 1 tsp dried parsley 2 tsp kosher salt 2 tsp freshly ground black pepper 1 cup all-purpose flour 2 eggs, beaten 3 Tbsp olive oil Method/Crispy Pork Loin Cut the pork loin into 2-inch chunks. Combine the panko breadcrumbs and the seasonings in a medium bowl. Put the flour in another bowl and the eggs in another. Dip the pork pieces in the flour, then the egg, then the breadcrumb mix. Heat half the oil in a sauté pan over high heat; sear half of the breaded pork until golden brown on all sides, about 5 minutes, then transfer the pork to a sheet pan. Repeat with the remaining oil and pork. Bake the pork in a 400o oven for 3–5 minutes for medium-cooked pork. Ingredients/Saffron Apple Garlic Mousse 1 cup heavy cream 1/4 lb cream cheese 1 Granny Smith apple 3 garlic cloves 1 tsp olive oil kosher salt white pepper 1 tsp saffron threads 2 tsp warm water Method/Saffron Apple Garlic Mousse Using an electric mixer, combine the whipping cream and cream cheese in a bowl and whip on high speed until hard peaks form. In small bowl, crumble the saffron threads in the warm water to extract the saffron essence. Peel, core and grate the apple into the cream mixture. Toss the garlic cloves into olive oil, salt and pepper and roast at 350o until the garlic is soft and brown. Remove the garlic from the oven and smash each clove with the side of a knife until the garlic has a texture like paste. Add garlic to the bowl of whipped cream and cream cheese. Add the saffron liquid to the bowl and fold into the mixture until it’s fully incorporated. Set aside. Ingredients/Sage Crisps 10 sage leaves kosher salt oil Method/Sage Crisps In a fryer, cook the sage leaves until they are crisp and slightly transparent. Remove from fryer and sprinkle with salt. Set aside. Assembly Place 2 pieces of crispy pork in bottom of each service cup or glass. Scoop a dollop of saffron mousse on top of the pork, then garnish with a Sage Crisp.