A recipe by Hugo Saint-Jacques.
Difficulty level: Easy (Apprentice)
Total yield: 4-6 servings
Preparation time: 25 minutes
Cooking time: 50-60 minutes
Rest time: 7 to 8 minutes
INGREDIENTS
- 1 C. tablespoon salted butter
- 2 TBSP. tablespoons of olive oil
- 1 piece of pork with about 5 to 6 ribs
- Salt and freshly ground pepper to taste
- 3 TBSP. tablespoons of Dijon mustard
Gremolata jam
- 1 orange peel
- 1 lemon peel
- 3 TBSP. Tablespoon (45 ml) chopped parsley
- 2 cloves of garlic, minced
- 3 TBSP. tbsp (45 ml) chopped basil
- 3 TBSP. Tablespoon (45 ml) finely chopped French shallot
- 2 TBSP. tbsp (30 ml) store-bought orange jam
Spice and herb breadcrumbs
- 1⁄3 cup (85 ml) panko breadcrumbs
- 3 TBSP. tablespoons of chopped parsley
- 1 C. tablespoon garlic powder
- 1 C. tablespoon dried oregano
- Salt and freshly ground pepper to taste
sauce
- 1 chopped French shallot
- 1⁄2 cup (125 ml) white wine
- 2 cups (500 ml) homemade chicken broth
- 1 cup (250 ml) 35% cream
- 4 sprigs of fresh thyme
- Cracked black pepper
PREPARATION
Step 1 : Preheat oven to 400F (200C). Place the oven rack in the center of the oven.
2nd step: Then sprinkle the surfaces of the pork loin with salt and pepper. In a large ovenproof skillet over medium-high heat, heat butter and olive oil to brown the pork loin on all surfaces, 5 to 7 minutes.
Step 3: Meanwhile, to make the breadcrumbs, combine the parsley, panko, garlic powder and oregano and season with salt and pepper.
Step 4: Then rub the pork loin with Dijon mustard and add the herb breadcrumbs. Place the pork loin in the same pan and bake, rib side up, for 50 to 60 minutes. Once it's nice and pink (cook to 145°F internal temperature), remove the pork and cover it with aluminum foil without pressing it. Let rest for 5 to 7 minutes.
Step 5: Meanwhile, in a small saucepan, sauté the shallots in butter for 1 to 2 minutes. Then deglaze with white wine and reduce to 90%. Add chicken broth and reduce by 75%. Then whip the cream and add the fresh thyme. Allow to reduce by 50% and season with salt and pepper. Keep your sauce warm.
Step 6: For the gremolata mixture, mix all the ingredients in a bowl and season generously with salt and pepper.
Serve the rack with the sauce and gremolata side dish as the centerpiece and serve with vegetables of your choice.
Further information about Le Porc du Québec: Click here