Serves 6-8 | Cooks in 4 h. | Difficulty: not too tricky
METHOD:
Pork
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Open the pork in the place of the frame like a butterfly, in the middle.
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Brush with olive oil and sprinkle with thyme, garlic powder, lemon zest, salt, pepper and parmesan.
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Roll so that the skin is on the outside and tie with cooking twine.
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Season the outer side with salt and pepper.
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Make four to five holes on the outside of the skin.
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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.
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Puree
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Place all the ingredients in a pot and simmer until the liquid in the pot is reduced to 1/3.
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Put all the ingredients through a blender and optionally through a sieve.
Apple compote
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Place all the ingredients in a pan and simmer until glazed.
Sauce
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Place and heat the pepper in a pan.
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Mix all the liquid ingredients with the corn flour.
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Add them to the pan together with the butter and the liquids left over from the roast. When the sauce thickens it is ready.
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Season with salt
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* Recipe by Chef Costas Papastamatis @ Savor Nafplio
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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
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For the puree
1 kg. Celery root cleaned and cut into 2 cm. cubes
500 ml. Cream
500 ml. Water
Salt
White pepper
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For the compote
2 kg. Green apples
1 slice of ginger
75 gr. White sugar
30 ml. White vinegar
500 ml. Water
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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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