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