Iberico pork loin | Herb crust | Sweet potato mash | Beef tea | Garlic chip

Ingredients for 5 servings:

• 1 kg pork loin(s) from Iberico pig
• Fat for frying
• 1 point Panko
• 75 g butter, soft
• 3 tbsp olive oil
• n. B. Herbs of your choice
• salt and pepper
• Paprika powder
• 1 onion(s), finely chopped
• 1 kg sweet potatoes
• 1 kg potatoes
• 2 parsnips
• 50 g butter or nut butter
• salt and pepper
• Thyme
• 400 ml beef stock
• 60 ml soy sauce
• 40 g butter
• Garlic
• Vegetable oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Sear the pork loin, then place it in a sous vide bag and cook until the internal temperature reaches 54°C. For the crust, combine the panko, olive oil, and softened butter. Season with salt, pepper, paprika, and chopped onion, then add the finely chopped herbs. Press the mixture onto the meat with your hands to form a crust about 1 cm thick. Set the oven to grill and gratinate the loin for 3-5 minutes. For the mashed potatoes, peel the potatoes, parsnips, and sweet potatoes, roughly dice them, and cook until tender. Drain the water and mash the soft cubes with a masher until coarsely ground. Season the mash with the butter (nut butter can be used instead of butter), thyme, salt, and pepper. For the beef tea, pour the meat juices into a saucepan. Add more stock if necessary. Add the soy sauce and butter or nut butter. For the garlic chips, peel the largest garlic cloves possible and slice them as thinly as possible, no more than 1 millimeter thick. Deep-fry them in vegetable oil for several minutes at approximately 140-160°C (284-320°F) until they are golden to brown. If they are fried too hot, the garlic will become bitter. Jan prepared this recipe as a main course on the show “The Perfect Dinner” – Day 2 in Saarland – on Wednesday, April 20, 2022.