INGREDIENTS
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Pork Loin
4 x 150g pork loin fillets
3 tbsp flour, seasoned
2 eggs, whisked with 100ml milk
50ml vegetable oil
20g butter
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Parsley Crumb Topping
Zest of ½ lemon
1 garlic clove, finely chopped
1 tbsp parsley leaves, roughly chopped
1 tbsp olive oil
60g panko breadcrumbs
Salt & pepper, to taste
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Baked Romanesco
1 whole Romanesco cauliflower
Zest of ½ lemon
20g Parmesan, grated
⅓ of the parsley crumb
20ml olive oil
Salt & pepper, to taste
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Balsamic & Shallot Sauce
2 banana shallots, finely sliced
2 garlic cloves, finely chopped
40ml vegetable oil
15g butter
Few sprigs of thyme
1 tbsp brown sugar
50ml balsamic vinegar
150ml brown stock (chicken or veal)
Salt & pepper, to taste
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Mustard Mash
5 medium potatoes (approx. 600g), peeled & halved
3 litres water
60g salt (50g for cooking water, 10g for mash)
80g butter
100ml warmed milk
1 tbsp Pommery mustard
½ tsp Dijon mustard
8 turns of black pepper
Method
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Parsley Crumb
Place lemon zest, garlic, parsley, olive oil, seasoning, and breadcrumbs into a blender.
Pulse until a fine green crumb forms.
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Pork Loin
Season pork loins lightly.
Coat each piece in flour, dip into egg wash, then roll in parsley crumb.
Repeat egg wash + crumb coating for extra crispness.
Heat oil in a pan over medium heat, add butter, then sear pork for 4–5 minutes each side until golden.
Rest for 5 minutes before slicing.
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Baked Romanesco
Preheat oven to 200°C.
Blanch the whole Romanesco in salted boiling water for 2 minutes, then drain.
Heat a cast-iron pan in the oven. Add Romanesco, drizzle with olive oil, season, and add lemon zest.
Roast for 20 minutes, sprinkling with Parmesan and crumb for the last 5 minutes until golden.
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Balsamic & Shallot Sauce
Heat oil and butter in a pan, add shallots, garlic, thyme, and seasoning. Cook until caramelised.
Add sugar, cook for 1 minute, then deglaze with balsamic vinegar. Reduce by half.
Add stock, reduce by half again. Finish with a little butter and adjust seasoning.
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Mustard Mash
Spoon a bed of mustard mash onto each plate.
Slice the herb-crumbed pork loin and arrange neatly on top.
Add a portion of baked Romanesco.
Spoon over the rich balsamic-shallot sauce.