Roast pork loin with potatoes, fried artichokes and melted Borettane onions
Ingredients | Serves 4
Preparation method
-
Flavour the pork loin with extra virgin olive oil and the roast mixture, massaging the meat for 2 minutes.
Prepare a mirepoix of celery, carrots and onion (equal weight per type of vegetables) and put in a baking tray with extra virgin olive oil.
Place the loin on a rack and bake at 235°C for about 6 minutes. Place the baking tray with the mirepoix in the lower part of the oven, which will act as a container for the liquids that will come out of the roast joint. Once the 6 minutes have elapsed and the meat has caramelised well, set the oven to 120°C with 45 % humidity. Moisten the baking tray with the mirepoix in the oven with red wine and leave it under the roast joint. Cook at the set temperature until a core temperature of 68°C is reached.Mash the boiled potatoes and season with extra virgin olive oil, salt, pepper and chopped rosemary. With the aid of a food ring mould, form potato discs of the desired size. Drizzle with a little oil and bake at 180°C for about 7 minutes.
Fry the artichoke hearts in hot oil at 175°C until golden brown. Drain on absorbent paper towels.
In a small frying pan, put the Borettane Onions in Balsamic Vinegar, add a little of the juices that have come out of the roast joint and reduce with a knob of butter and chopped thyme.
Arrange the potatoes on the serving dish together with the fried artichokes, add a slice of pork loin with the Borettane onions and drizzle the meat and onions with their sauce. Garnish as desired.
Prepared with ROBO products
Altre deliziose idee per te
25 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
