Iberico pork loin

Ingredients for 2 servings:

• 2 pork ribs from the Iberico loin
• 100 ml vegetable stock
• 50 ml apple juice, naturally cloudy
• 2 cloves garlic
• 2 bay leaves
• 1 sprig(s) rosemary
• 1 tsp honey, creamy
• 1 tsp aperitif vinegar, e.g. B. Dornfelder or whiskey
• 1 tsp mustard seeds
• 4 peppercorns, black
• 1 tsp salt
• 1 tsp clarified butter, or neutral oil for frying
• 10 g butter, frozen

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

prepared as individual steaks, with delicious sauce

Cut the Iberico rack into individual, equal-sized steaks. Rub salt on all sides and cover tightly with cling film and refrigerate for 2-4 hours. Remove from the refrigerator approximately 60 minutes before eating to allow the racks to reach room temperature, leaving the meat in the film. To prepare, place a large casserole dish on a baking sheet on the second rack from the bottom of the oven. Place the oven rack on the middle rack above it. Preheat the oven to 150°C (300°F) at room temperature. Use the grill function if available. Peel the garlic and crush it with a knife. Halve the rosemary sprig. Add the garlic and rosemary to the casserole dish in the oven along with the broth, apple juice, and bay leaves. Finely grind the peppercorns and mustard seeds in a mortar and pestle. Finely chop the remaining rosemary and mix the spices from the mortar with the rosemary, honey, and vinegar to form a cream. The cream should have a thick consistency. Heat the fat in a pan until it just begins to curl. Remove the Iberico steaks from the foil, pat dry, and sear for 2-3 minutes on each side until the first roasting aromas develop. Remove the steaks from the pan and spread evenly with the cream. Place the steaks upright next to each other and secure them with skewers so that they stay upright on their own. There should be 2-3 cm of space between the steaks so that the heat from the oven reaches them evenly. Place the steaks on the oven rack. Important: The baking dish must be positioned so that the fat and juices from the steaks are collected, and the steaks should be placed bone-up, parallel to the grill. Check the temperature during cooking. Always measure close to the bone, but not too close to the metal skewer. When the meat is cooked to your desired degree, remove it and loosely cover the skewered pieces with aluminum foil. Don’t remove the skewer yet, as a nice crust will have formed that will soften as the steaks rest. Pour the liquid from the casserole dish into a tall, narrow container and wait until the fat has settled. Skim off and discard this. Pour the remaining liquid into a saucepan and reduce by half over high heat. Turn off the heat, let it cool briefly, and then whisk in the ice-cold butter, piece by piece, until the sauce thickens. Season with salt and pepper. Serve the steaks on top of the sauce. Serve with mashed sweet potatoes and bacon-wrapped beans.