in Recipes

Iberico loin with onion confit

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Ingredients for 2 servings:

  • 2 roast pork (Iberico pork loin), 200 g each
  • 1 tbsp clarified butter
  • 1 m.-sized onion(s)
  • 2 cl schnapps (walnut spirit) 40%
  • 1 tbsp maple syrup
  • 2 cl hazelnut liqueur (Frangelico)
  • n. B. Salt
  • n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Preheat the oven to 80 degrees Celsius (180 degrees Fahrenheit) using a shallow dish. Cut the onion into sticks. Heat the clarified butter in a pan and sear the loins on both sides. Add the walnut liqueur and flambé. Place the loins in the oven. Then, brown the onion in the pan. Once the onion has browned, mix it with the liqueur and syrup and pour it over the loins. Let it cook in the oven for about 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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