Rosemary Roast Pork
Ingredients
- Ingredients
- 1 kilogram pork fillets
- salt
- freshly ground peppers
- 3 Tbsps clarified butter (for frying)
- 40 grams fresh rosemary (2 bundes)
- 1 Tbsp freshly chopped thyme
- ½ tsp salt
- 1 egg yolk
- 250 milliliters Beef broth
- 6 garlic cloves
- 800 grams Broccoli
- 1 Tbsp lemon juice
- 60 grams Smoked bacon
- 1 tsp butter
- salt
- peppers
- 1 pinch ground Nutmeg
- medium hot Mustard (as desired)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse pork and pat dry with paper towels. Season with salt and pepper. Heat butter in a roasting pan and sear pork on all sides.
Rinse rosemary, pluck needles and mince. Combine rosemary, thyme, 1/2 teaspoon salt and egg yolks. Remove pork from pan and press rosemary mixture onto pork. Peel garlic and add to pan. Pour in broth and roast in the oven for about 50 minutes. Remove once internal pork's temperature reaches 75°C (approximately 165°F).
Rinse broccoli and cut florets and stems into bite-sized pieces. Boil broccoli in a little salted water with lemon juice until al dente, about 10 minutes. Remove, drain and shock in ice water.
Cut bacon into thin strips and saute until crisp in hot butter. Add broccoli and toss briefly. Season with salt, pepper and a pinch of nutmeg.
Remove meat from oven and slice. Serve with broccoli, garlic and mustard.
