Roasted Ibérico pork loin and trio of potatoes

Serves 1
Prep time 15 minutes
Cook time 35 minutes

trio of potatoes
250g potatoes, peeled and divided into 3 portions
1 tbsp cream
200g garlic butter
salt and pepper, to taste
400ml vegetable oil

Boil one portion of potatoes in salted boiling water until soft. Mash up the potatoes. Add cream, garlic butter and season with salt and pepper. Whisk until smooth and set aside.
With a knife or mandolin, cut another portion of potatoes into thin slices and form them into a fan shape on a tray. Brush with a little garlic butter and season with salt and pepper.
Bake potatoes in an oven for 8 minutes at 180°C or until they turn golden brown. Set aside.
Slice the remaining portion of potatoes into thin slices, and wash them under running water to remove some starch.
Boil the sliced potatoes in boiling water for a minute, strain and deep fry them in vegetable oil at 160°C until they turn crispy. Sprinkle with salt and set aside.

pork loin
200g ibérico pork loin
1 tbsp olive oil

Season the loin with salt and pepper. Heat up a pan with olive oil and sear the loin till it turns golden brown.
Roast the loin in an oven at 200°C for about 10 minutes. With a thermometer, check that the meat has an internal temperature of 60°C.
Let the loin rest for 10 minutes before slicing it into three portions. Plate the meat, trio of potato styles, and drizzle with pork jus.

RECIPES