Jon-Paul’s Rosemary Roasted Loin of PorK

Jon-Paul Hutchins – A True Renaissance Man

Before I start Jon-Paul’s bio and recipe, I first need to apologize for my delay in writing. I had the pleasure of having lunch and interviewing Jon-Paul slightly over a year ago at the Scottsdale Culinary Institute. While thinking about how to improve his story from his published bio, I let it sit in the file. Then he was named Culinary Ambassador at the 2008 Arizona Culinary Hall of Fame Awards. Now, I really felt guilty as he is one of the most delightful chefs I’ve interviewed. So, rather than try and improve on a great review in his online press information, I’m going to quote it.

Chef, educator, comedian, musician – Jon-Paul Hutchins has done it all. And after 26 years in fine restaurants across the globe, Executive Chef Hutchins now leads in the kitchen and the classroom at the Scottsdale Culinary Institute.

After Receiving his degree from the Culinary Institute of America and working under some of Europe’s best chefs and mentors, Hutchins returned to America to take the chef position at a small French Bistro. Soon, he was one of the youngest chefs (just 21) ever reviewed by The New York Times. Not content to rest, Chef Jon-Paul set out to learn more – working in 1,500 seat restaurants, 30 seat bistros, clipper ships and yachts.

Impressed by his unique style – no yelling, no screaming, focused on fun – an apprentice asked him to teach at the New York Restaurant School and Chef Jon-Paul found his passion.

While teaching, Hutchins studied improv comedy at the Manhattan Punch Line and Chicago City Limits. A classically trained violinist and drummer, he also found time to record with former members of Blondie and Iggy Pop and performed as a singer/songwriter/guitarist with his own bands.

For over a decade, Executive Chef Jon-Paul has taught thousands of students at the Scottsdale Culinary Institute – creating an environment where fun and learning go hand-in-hand. In 2001, Chef Jon-Paul and Miss Leslie hit the airwaves in their nationally syndicated radio show – “Hot Cuisine with Chef Jon-Paul and the Lovely Miss Leslie” – a mix of cooking and comedy heard in over thirty markets. He has also appeared on HGTV’s “Going Home” and as a featured chef on The Food Network’s “Sara’s secrets” with Sara Moulton!

There is so much more to say about this talented chef, but I want to get on with his delicious recipe.

Chef Jon-Paul’s Rosemary Roasted Loin of Pork

on an Apple and Potato Bed

3 lbs. Russet Potatoes peeled and thinly sliced

3 ea. Apples peeled cored and thinly sliced

2 ounces of butter melted

1 teaspoon salt

1 teaspoon pepper

Directions:

Lightly butter a large roasting pan. Toss remaining butter with potatoes, apples salt and pepper. Gently press evenly into the bottom of the roasting pan.

3# center cut loin of pork

3 tablespoons Dijon

3 tablespoons dried Rosemary crushed

black pepper to taste.

Directions:

Place the roast on the bed of potatoes, combine the Dijon, rosemary and pepper. Spread the mixture on the roast.

Place in a pre-heated 350 degree oven and roast until a thermometer reads 160 degrees, allow to rest for 10 minutes slice and serve with potatoes and applesauce.

Applesauce

6 ea. Macintosh or granny smith apples

2 ounces white wine

2 tablespoons sugar

1 teaspoon salt

1 ounce butter

Directions:

Combine all ingredients except the butter in a heavy bottomed sauce pan. Bring to simmer and cook until apples fall apart. When soft stir in the butter and serve warm.

I< /span>f you like to read about chefs, I‘d suggest “Googling“ Jon–Paul. His history, experience, humor, and accomplishments put his at the top of the list.