This dish has several components: the sauce (which also requires the beurre rouge and berry compote), the pork, and the vegetables. It may sound like a lot of work, but it’s really worth it. I mean it. This is one of the best-tasting things I’ve ever eaten. Thank you, Alison!
In advance, make the beurre rouge and the berry compote (see recipes below).
Get the pork marinating first, then you can go about your other business.
2 tsp cumin
2 tsp coarse salt
1 tsp cardamom
1 ¼ lb organic pork loin
extra virgin olive oil
Make the pork rub by bashing up the dry ingredients in a mortar and pestle. Cover the pork with the rub. Wrap in plastic wrap and place in fridge for 2 hours.
Meanwhile, get the sauce ready and start your vegetables.
This is a beautiful deep and dark red color, and is so rich and delicious.
½ Andouille sausage, diced
2/3 cup chicken broth
¼ cup Pinot Grigio or other white wine
½ cup berry compote (see recipe below)
2 tbsp beurre rouge (see recipe below)
1 large sprig rosemary
sea salt and fresh ground black pepper
Combine ingredients in a medium saucepan and bring to a boil. Turn down the heat to medium and simmer for 25 minutes to thicken slightly. Strain. Save the sausage. Throw out the berries and rosemary.
Add the beurre rouge and bring to a simmer, stirring with a whisk for several minutes until combined. Cover and turn off the heat. Let this sit while you do the other things.
The Roasting Vegetables
4 Russet potatoes
8 large shallots
8 large garlic cloves
1 large sprig rosemary
6 tbsp extra-virgin olive oil
¼ cup dried cherries
¼ lb cremimi mushrooms, halved
Preheat the oven to 400. Skin and cube the potatoes into 1 inch squares. Add the other ingredients to a rectangular glass baking dish and drizzle the olive oil on top. Roast for 1 hour, taking it out every 15 minutes to turn everything over to make sure everything cooks evenly.
Bringing it all Together
Extra-virgin olive oil
After the roasting vegetables have cooked their 1 hour, it’s time to add the pork. Leave the oven at 400.
With a spatula, clear a space in the dish for the pork loin to sit. Add some olive oil to the bottom of the pan so the loin won’t stick.
Get the pork loin from the fridge, put it into the dish, and a little extra olive oil on top of the loin.
Place the dish with the pork and roasting vegetables into the oven and roast for 20 minutes per pound.
Remove from the oven and let rest for 10 minutes. While the pork is resting, turn the heat back on to low under your sauce. Warm it up, stirring occasionally with a whisk.
Slice the pork, placing it in the middle of each plate. Surround with the roasted vegetables. Spoon some sauce on top of the pork.
For this, we like to make our own butter, whipping heavy cream until the butter milk separates entirely. But that’s not entirely necessary, I suppose.
4 oz (1/2 cup) butter
1/4 cup red table wine
1 shallot, minced
1 small sprig parsley, minced
salt and pepper to taste
Allow the butter to soften out of the fridge. Combine the wine and shallot in a medium saucepan. Bring to a boil until the wine is almost evaporated and soaked into the shallots. Transfer the shallots into a food processor. Add the butter and parsley, and a little salt and pepper. Pulse until mixed. The butter should be wine-dark. Use a spatula to transfer to small ramekins, cover with plastic wrap, and refrigerate.
½ lb strawberries
½ lb blueberries
½ cup sugar
Use a microplane to zest the lemon. Quarter the strawberries and place them into a saucepan on medium heat with the zest and the blueberries. Squeeze 1 tspn of juice from the lemon into the pan. Add the sugar and stir, making sure that the sugar dissolves.
Turn up to medium-high heat to cook the berries, stirring often. Boil for about 5 minutes to reduce somewhat.
Remove from heat. Cool to room temperature, then cover and refrigerate for use later.