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Vigneronne pork loin, confit shallots, carrots and potato purée

Mains, Pork

Time to cook like grand-ma!


Recipe for 4 persons

For the pork loin

800 Gr
Pork roast
2 Unit(s)
3 Unit(s)
6 Unit(s)
2 Unit(s)
Bay leaf
4 Sprig(s)
500 Ml
Red wine
250 Ml
Veal demi-glace

For the shallots

8 Unit(s)

For the purée

3 Unit(s)
Yukon gold potatoes
2 Unit(s)
100 Ml
Cream 35%
50 Gr
5 Ml
  • Vegetable oil
  • Salt and pepper
Vigneronne pork loin, confit shallots, carrots and potato purée

Preparation time: 90.00 min

  • For the preparations

    Peel and mince the onions and the carrots for the pork loin. Smash the garlic cloves. Peel and cube the carrots and the potatoes for the mash. Peel and cut the shallots in a half.

  • For the pork loin

    Season with salt and pepper the pork loin. In a hot iron pot with vegetable oil, sear the loin on all sides. Take it out, and sear the onions, the carrots and the garlic. Deglaze with the red wine, add the aromatic herbs and then add the loin back in the pot. Cover it and let it cook on medium heat for 60 to 75 minutes. It should be 140 F in the center, after taking it out from the oven cover the loin with aluminium foil for 15 minutes. When it's cooked add the veal stock et let it cook for 10 more minutes.

  • For the shallots

    Put the shallots on a baking tray, with a nice drizzle of olive oil, salt and pepper.  Cook for 45 minutes in the oven until it's confit.

  • For the purée

    In a big pot, put the potatoes and the carrots, cover with cold water, bring to boil and cook for 30 minutes. In a sauce pan, warm the butter with the cream and the nutmeg. When the vegetables are cooked, strain them and mash them with the butter, cream, nutmeg, salt and pepper, and keep warm.

  • For the plating

    Slice the pork loin. Put two quenelles of purée in the middle of the plate, on one side put two slices of loin, on the other side put the shallots.  Garnish by drizzling with the sauce.

You can always change the vegetables used in the recipe, Feel free to experiment!

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