Grilled pork loin with calvados sauce, mashed potato & glazed vegetables. Pork Loin is wider and thicker with a fat layer on top.We use this part for the recipe. Calvados is an apple or pear brandy.
Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 2 | Kg | Pork loin |
| 0.2 | Kg | Salt |
| 0.01 | Kg | Crushed black pepper |
| 0.05 | Litre | Refined oil |
| Caramelized onion & spinach mash potato | ||
| 0.25 | Kg | Caramelized onion |
| 0.15 | Kg | Braised spinach |
| 0.6 | Kg | Garlic mash potato |
| Calvados sauce | ||
| 0.7 | Kg | Apple dices |
| 0.015 | Litre | Clarified butter |
| 0.1 | Kg | Butter |
| 0.1 | Kg | Sugar |
| 0.5 | Litre | Apple juice |
| 0.3 | Litre | Apple cider vinegar |
| 0.75 | Litre | Demi glaze |
| Vegetables | ||
| 0.3 | Kg | Baby carrot |
| 0.3 | Kg | Asparagus |
| 0.3 | Kg | Babycorn |
| 0.2 | Kg | Cherry tomato |
| 0.3 | Kg | Baby leeks |
| Garnish | ||
| 0.1 | Kg | Leeks julienne |
| 0.05 | Kg | Aubergine skin julienne |
| 0.02 | Litre | Basil oil |
PREPARATION
- Season the pork loin with salt, crushed black pepper, refined oil then grill it and finish it in the oven.
- Mix caramelized onion and braised spinach to the garlic mash.
- Reduce the apple cider vinegar with sugar, then add apple juice and reduce it.
- Add veal stock, reduce it and finish it with butter.
- Saute the peeled apple dices in the clarified butter with sugar and mix to the sauce.
- Toss the blanched vegetables with butter, salt, pepper and mixed herbs.
- Place the mash on the plate, arrange the vegetables.
- Keep the pork loin on top of the mash, pour the sauce around the plate.
- Garnish with fried julienne of leeks & aubergine skin, drizzle with basil oil.