This recipe is very easy
Coffee Pork Loin with Hazelnuts, Celeriac & Black Garlic Sauce
Ingredients
Coffee Rub Ingredients
Celeriac Purée Ingrédients
Black garlic sauce ingredients
Preparation
In The Oven
- Preheat the oven to 165 °C (325 °F). In a bowl, combine all the rub ingredients and season with salt and pepper. Set aside.
- In a large pan, brown the meat in oil on all sides. Season with salt and pepper.
- Rub the pork loin with the dry marinade. Let stand for 30 minutes.
- Bake for about 1 hour or until a thermometer inserted in the centre of the meat reads 58–60 °C (136 °F). Set the roast aside in a serving dish with the garnish. Cover and let stand for around 15 minutes. The temperature should rise to about 63 °C (145 °F).
- Serve the pork loin with the purée and black garlic sauce. Sprinkle with roasted hazelnuts.
Celeriac purée preparation
- In a saucepan, cook the celeriac in the milk and salted boiling water until tender, about 15–20 minutes. Drain.
- Add the butter and purée until smooth in a food processor. Season with salt.
Black garlic sauce preparation
- Sweat the shallots and add the black garlic and bay leaves.
- Add the red wine and reduce to a quarter.
- Add the demi-glace and simmer for a few minutes.
- Strain the sauce in a sieve.
- Whisk in the butter and season to taste.
Nutritional value (per serving)
- 505 calories
- 55 g proteins
- 22 g fat
- 16 g carbohydrates
- 2 g fibre
- 6 g sugar
- 1845 mg sodium