Coffee Pork Loin with Hazelnuts, Celeriac & Black Garlic Sauce

In The Oven

1. Preheat the oven to 165 °C (325 °F). In a bowl, combine all the rub ingredients and season with salt and pepper. Set aside.
2. In a large pan, brown the meat in oil on all sides. Season with salt and pepper.
3. Rub the pork loin with the dry marinade. Let stand for 30 minutes.
4. 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).
5. Serve the pork loin with the purée and black garlic sauce. Sprinkle with roasted hazelnuts.

Celeriac purée preparation

1. In a saucepan, cook the celeriac in the milk and salted boiling water until tender, about 15–20 minutes. Drain.
2. Add the butter and purée until smooth in a food processor. Season with salt.

Black garlic sauce preparation

1. Sweat the shallots and add the black garlic and bay leaves.
2. Add the red wine and reduce to a quarter.
3. Add the demi-glace and simmer for a few minutes.
4. Strain the sauce in a sieve.
5. Whisk in the butter and season to taste.