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Garlic pork loin, with ratte potatoes

Mains, Pork

An high taste dish.


Recipe for 4 persons

For the pork loin

800 Gr
Pork roast
600 Gr
Fingerling potatoes
20 Unit(s)
5 Sprig(s)
300 Ml
Chicken stock
150 Ml
Cream 35%
15 Ml
Fleur de sel
  • Vegetable oil
  • Salt and pepper

Preparation time: 75.00 min

  • For the preparation
    Cut 5 cloves in four pieces.Wash and cut the potatoes in a half.Chop the tyme.
  • For the pork loin
    With a small knife, stick the already cut cloves in the loin.Put salt and pepper all around the loin, and some vegetable oil, put it in the oven to get a coloration all around.As soon as you get a nice golden brown coloration, put the potatoes around, 10 cloves of garlic, the sea salt and fresh black ground pepper.Cook it for 50 minutes, add the tyme and let it cook for 10 minutes more.
  • For the sauce
    In a sauce pan, cook the 5 cloves left in the chicken stock for 15 minutes, add the cream and cook slowly for 5 more minutes.When the loin is cooked, put the cooking juice in the sauce pan and mix it with the hand blender.
  • For the platting
    Slice the pork loin, put two spoons of sauce in the middle of the plate, put two slices of loin on the top, and garnish with the potatoes and garlic confit all around.
Don't forget that the cook garlic is a lot less spicy than the raw one, but if the amount is scaring you don't have any hesitation to get it lower.

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