Juniper and herb roasted Pork loin, gin and mustard jus, braised celery, roasted potatoes. Detailed description in comments.
by Ok-Cake-1655
Juniper and herb roasted Pork loin, gin and mustard jus, braised celery, roasted potatoes. Detailed description in comments.
by Ok-Cake-1655
2 Comments
I know the pork is overdone, I made this at home and got distracted- it was still fairly moist due to the brine. I was aiming to pull it at 125ish and let it rest up to 130-135 but it was at 140 when I pulled it. Whoops.
Pork loin brined in regular brine, bay, star anise and the works.
Coated in juniper and some dying herbs I had.
Cooked for too long
Braised celery with a citrus gastrique. Had some sample vinegar I used.
Potatoes are kenji’s alkalized recipe
Jus is with gin and mustard in pork and chicken stock reduced down and mounted with a little butter.
I think this is very striking, dynamic and painterly. The celery look like brush strokes. One question I have: Are the celery leaves good to eat? I’ve never tried them.