This pork loin roast recipe by Sébastien Beaudoin, Café RICARDO manager, is perfect for entertaining. The tender meat is coated in a herb-seasoned panko crust, which crisps up beautifully. It’s served with a fine herb sauce with capers and red wine vinegar, for added freshness. Pair it with cacio e pepe cauliflower for a chic and flavourful meal.
Ингредиенты
- 1/2 cup (40 g) panko breadcrumbs
- 1/2 cup (15 g) flat-leaf parsley leaves, coarsely chopped
- 1/4 cup (10 g) chives, coarsely chopped
- 1/4 cup (55 g) butter, softened
- 1 rack pork loin, 4 bones, about 2.2 lb (1 kg)
- 1 tbsp (15 ml) olive oil
- 1/2 cup (125 ml) olive oil
- 3 tbsp (45 ml) red wine vinegar
- 1/2 cup (15 g) flat-leaf parsley leaves, finely chopped
- 3 tbsp chives, finely chopped
- 3 tbsp capers, chopped
- 3 anchovy fillets, chopped
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
Инструкция
- In a food processor, combine the panko and herbs. Add the butter and blend until smooth. Season with salt and pepper. Using a spatula, scrape down the sides of the food processor as needed.
- Using a rolling pin, roll the crust mixture out between two sheets of parchment paper to form a 6 x 4-inch (15 x 10 cm) rectangle, depending on the size of the rack of pork. Freeze the rectangle of crust for at least 30 minutes while you prepare the pork.
