A recipe from Léa LINSTER - Bocuse d'Or 1989
Catégorie : Meat
Niveau : Medium
Temps de préparation : minutes
Ingredients for 6 servings
Vegetables for the marinade
Wash and wipe dry the meat and season it with the pepper. Grate the orange and lemon zest directly onto the meat. Place the meat and vegetables in a dish (preferably glass). Pour on the marinade and cover either with the lid or with cling film. Leave to marinate for 24 hours. Remove the meat, wipe off excess marinade and season with salt. Sear in clarified butter in a large hot pan. Thoroughly brown all sides and place in a deep roasting pan.
In the meantime, in the same pan, sauté the vegetables with the marinade juice (i.e. everything). Place two or three knobs of fresh butter on the meat. Place in an oven at 180 °C for about one and a half hours, basting regularly. Half-way through cooking (45 minutes), add the sautéed vegetables around the roast and baste them. Return to the oven at 160 °C for 45 minutes, continuing to baste now and then.
When cooked, leave to rest for fifteen minutes on a rack next to the oven and season with the fine sea salt. Deglaze the roasting pan with the balsamic vinegar and strain through a fine sieve to obtain all the pan residues. Degrease the jus and season it with pepper if necessary (or add ½ teaspoon of finely grated fresh ginger).
Serve with the plums prepared as follows. In a hot pan, heat the butter and the sugar. Add the plums, a pinch of salt and two or three sprigs of rosemary. Sauté the plums and serve hot with the roast pork cut into generous slices. Serve with roasted garlic, decorate with thyme and bay leaves.
Bon appétit, my friends!