Picatta of pork
|2 tsp||Dijon mustard|
|30 ml||Sherry vinegar|
|2 tsp||Walnuts, roasted|
|60 ml||Grapeseed oil|
|15 g||Butter, diced|
|2 cloves||Garlic, peeled and finely chopped|
|1½||Cauliflower, 1 rinsed and chopped for the puree and half cut into 16 florets to serve|
|1||Onion, peeled and finely diced|
|800 g||Pork loin, outer fat scored|
|1 cup||Raisins, warmed in port|
- In a mixing bowl, whisk together mustard, vinegar and walnuts. Slowly whisk in oils.
- In a saucepan, melt butter and sweat garlic and onion until tender, add cauliflower and cook for a further two minutes. Add milk and cream, bring to boil and simmer until cauliflower is tender. Puree and add sea salt.
- Pre-heat oven to 200C. Heat cast-iron frypan, rub with oil and season pork loin all over. Add pork loin and extra oil and seal the pork all over until golden. Place in oven and roast for 15-20min. Allow to rest for 12 minutes before slicing.
- Serve slices of loin with cauliflower puree, cauliflower florets, raisins and apple. Dress with walnut vinaigrette and crispy parsley