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FOOD PAIRING - BLANC DE GRIS 2020, BRUT NATURE

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Serves 6-8 | Cooks in 4 h. | Difficulty: not too tricky

METHOD:
 

Pork

  1. Open the pork in the place of the frame like a butterfly, in the middle.

  2. Brush with olive oil and sprinkle with thyme, garlic powder, lemon zest, salt, pepper and parmesan.

  3. Roll so that the skin is on the outside and tie with cooking twine.

  4. Season the outer side with salt and pepper.

  5. Make four to five holes on the outside of the skin.

  6. Place it in a pan with 300 ml. of water and bake in a preheated oven at 200º for 30', at 150º for 120' covered and at 180º for 30' uncovered.

Puree

  1. Place all the ingredients in a pot and simmer until the liquid in the pot is reduced to 1/3.

  2. Put all the ingredients through a blender and optionally through a sieve.

 

Apple compote

  • Place all the ingredients in a pan and simmer until glazed.

 

Sauce

  1. Place and heat the pepper in a pan.

  2. Mix all the liquid ingredients with the corn flour.

  3. Add them to the pan together with the butter and the liquids left over from the roast. When the sauce thickens it is ready.

  4. Season with salt

* Recipe by Chef Costas Papastamatis @ Savor Nafplio

PORK TENDERLOIN WITH CELERIAC PUREE, GREEN APPLE COMPOTE, SWEET & SOUR PEPPER SAUCE & BLANC DE GRIS 2020, BRUT NATURE
 

INGREDIENTS:
 

For the Pork

2 kg. Pork loin with pancetta boneless with skin

2 gr. Fresh thyme

2 gr. Garlic powder

Zest from a lemon

50 gr. Grated parmigiano reggiano

50 ml. Extra virgin olive oil

Salt

Pepper

For the puree

1 kg. Celery root cleaned and cut into 2 cm. cubes

500 ml. Cream

500 ml. Water

Salt

White pepper

For the compote

2 kg. Green apples

1 slice of ginger

75 gr. White sugar

30 ml. White vinegar

500 ml. Water

For the sauce

10 gr. Smashed black pepper

Juice from 1 lemon

Juice from 1 orange

50 gr. Cow butter

100 ml. White wine

Salt

10 gr. Corn flour 

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