Gastronomixs

Poached, gratineed pork loin

Poached, gratineed pork loin

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Ingredients

1

bunch

parsley

1

bunch

basil 

1

bunch

chervil

2

tbsp

mustard

3

cloves

garlic

1

bag

panko

7

g

salt

250

g

butter

Preparation method

  • Put all the ingredients together in a blender and finely blend until you have a smooth mixture.
  • Spread the herb crust between two silicon baking sheets, plastic film, or baking paper.
  • Roll out with a rolling pin until the thickness is consistent all over.
  • Place the herb crust in the freezer to firm up.
  • Cut out the herb crust to the required size or shape.
  • Cover the poached pork loin with the crust and gratinee under the salamander grill or using a blowtorch. 

Serving suggestions

  • As part of a main dish with components of potato, onion, pumpkin, leek, celeriac, or carrot.

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