Aged Pork Loin Roast with Asparagus and “Béarnaise in Parts”

Name: Aged Pork Loin Roast with Asparagus and “Béarnaise in Parts”
Ingredients: Salt and pepper; 14 ounces (400 g) well-aged pork loin roast in one piece; 1 bunch rosemary; Salt and pepper; Olive oil; Thick white asparagus; 1 quail egg and 1 egg per person; 1 quail egg and 1 egg per person; ½ bunch tarragon; ½ bunch chervil; 1 shallot, finely chopped; 7 tablespoons (100 g) butter; 2–3 tablespoons (30–45 ml) buttermilk; 1 teaspoon (5 g) vinegar powder; A little cayenne pepper; Maldon sea salt

Preparation info

Serves
2

Difficulty
Easy

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

In this recipe, the ingredients that are usually combined to make a béarnaise sauce are served in parts.

Ingredients

14 ounces (400 g) well-aged pork loin roast in one piece
Salt and pepper
1<

Main course
Gluten-free

Method

Prepare the Pork

Score the fat on the roast, forming a pattern of small cubes.
Bring water to a boil in a saucepan. Using tongs to hold the meat, place it in the water; allow the fat to melt for 1–2 minutes. Remove the meat and dry it thoroughly with a clean cloth or paper that does not leave a nap.
Season the meat