Roasted Pork Loin with Black Radish Puree

For the chutney, finely dice the apples.

Sauté shallots in olive oil, add sugar and caramelize slightly. Add the remaining ingredients and bring to a boil, add the apple cubes and simmer for 10 minutes.

For the red wine shallots, lightly caramelize shallots in a saucepan with sugar and deglaze with red wine (shallots should be completely covered). Add remaining ingredients and cook for 15 minutes. Finally, assemble with cold butter.

Cut radish into strips, salt and let stand for 5 minutes. Squeeze out and put in a pot. Add grated potatoes, vegetable stock, whole cane sugar and apple cider vinegar and cook for 8 minutes. Season with nutmeg, salt and pepper and assemble with cold butter.

Season the pork loin with salt and pepper. Sauté with olive oil, marjoram and garlic in a hot pan on each side and place on a wire rack. Cook in preheated oven at 120 °C until a core temperature of 65 °C is reached. Let rest for 10 minutes.

Portion pork loin. Arrange radish puree in warmed plates with red wine shallots and apple chutney and add the meat.

Preparation Tip:

It also tastes great when served with a little cranberry compote.

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