John Myers
Grilled Ibérico Loaf with Chimichurri Rosemary Potatoes and Bean Pot Pourri
The perfect grilled ibérico loaf with chimichurri rosemary potatoes and bean pot pourri recipe with a picture and simple step-by-step instructions.
- 5 disc Ibérico pork loin
- 800 g Triplets
- 1 tsp Chimichurri
- 2 tsp Sea-Salt
- 1 tsp Pepper
- 3 tbsp Rosemary fresh
- 1 pinch Sugar
- 200 g Wax beans fresh
- 200 g Green beans
- 200 g Beans thick
- 200 g Cut beans
- 2 Pc. Shallot
- 50 g Butter
- Grill the square slices on the hot grill for about 3-4 minutes on each side. Wash and quarter the potatoes, then stir in a bowl with the spices (to taste), sea salt, pepper, rosemary and oil, spread on a baking sheet, add some sugar and bake in a preheated oven at 200 degrees for about 20 minutes. The beans are cleaned and then blanched. Then the diced shallots are sautéed in butter in a pan and then the beans stewed for between 10 and 15 minutes with the addition of salt and pepper, depending on your taste.
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