Herb-crusted roasted pork cushion with pan jus

Ingredients

• 1.2 kg Tied boneless pork cushion roast, unbarded
• 2 pieces Yellow storage onion
• 100 g Unsalted butter, 82% fat content
• 60 g Fine white breadcrumbs
• 0.5 bunches Fresh flat-leaf parsley
• 0.5 bunches Fresh chervil
• 4 sprigs Fresh tarragon
• 4 cloves Purple garlic clove
• 2 tbsp Traditional Dijon mustard
• 2 tbsp High-oleic sunflower cooking oil
• 15 cl Dry white cooking wine
• 25 cl Liquid brown veal stock
• 1 tsp Fleur de sel sea salt
• 1/2 tsp Whole black peppercorns for grinding

Method

1. Remove the pork roast from the refrigerator and let it rest on a plate at room temperature for 30 minutes to take the chill off the core.
2. Preheat your oven to 350 °F (180 °C) in convection mode.
3. Place most of the unsalted butter in a bowl and work it with a spatula for 2 minutes until completely smooth and creamy.
4. Pick and finely chop the flat-leaf parsley, chervil, and tarragon leaves on your cutting board.
5. Peel half of the garlic cloves, remove the germ, and mince them very finely with a chef's knife.
6. Fold the chopped herbs, minced garlic, fine white breadcrumbs, a pinch of fleur de sel, and a grind of black pepper into the softened butter until you have a thick, pliable green paste.
7. Place the paste between two sheets of parchment paper, roll it out with a rolling pin to an even thickness of 1/8 inch (3 to 4 mm), then chill in the refrigerator for 15 minutes to firm up.
8. Slice the peeled yellow onions into uniform strips and lightly crush the remaining garlic cloves, leaving their skins on.
9. Season the pork roast generously on all sides with fleur de sel and freshly ground black pepper.
10. Heat the high-heat sunflower oil in a skillet or cast-iron Dutch oven over high heat until shimmering, around 350 °F (180 °C).
11. Place the pork roast in the hot oil and sear for 6 to 8 minutes, turning on every side, until an even, golden crust forms.
12. Transfer the meat from the skillet to a wire rack, then add the sliced onions and unpeeled garlic cloves to the same skillet over medium heat to sweat for 5 minutes, until translucent and lightly golden.
13. Transfer the onions and garlic to the bottom of a roasting pan and place the seared pork roast directly on top.
14. Brush the top surface of the roast evenly with the Dijon mustard.
15. Remove the herb paste from the refrigerator, cut out a rectangle matching the exact dimensions of the roast, and press it gently onto the mustard with the palm of your hand to adhere.
16. Roast on the middle oven rack at 350 °F (180 °C) for 35 to 40 minutes, until the crust is crisp and an instant-read thermometer inserted into the center reads 150 °F (65 °C).
17. Remove the pan from the oven, carefully transfer the roast to a warm cutting board, tent loosely with aluminum foil, and let rest for 10 minutes to allow the juices to settle.
18. Place the roasting pan with the onions directly over medium heat, deglaze with the dry white wine, and scrape up the browned bits from the bottom with a wooden spoon for 1 minute.
19. Let the white wine reduce over high heat for 4 to 5 minutes by two-thirds, until syrupy with tight, glossy bubbles.
20. Pour in the liquid brown veal stock, bring to a gentle simmer, and cook over low heat for 5 to 6 minutes, until the sauce coats the back of a spoon.
21. Turn off the heat, whisk in the remaining cold unsalted butter cut into small pieces for 1 minute off the heat to emulsify into a glossy, velvety jus.
22. Carefully snip and remove the butcher's twine without breaking the herb crust, then carve the pork roast into 1/2-inch-thick slices with a sharp slicing knife.
23. Arrange the slices on warm plates, spoon the melting onions alongside, and finish with a ribbon of hot pan jus around the meat, served at about 160 °F (70 °C).

Nutrition

Per serving

Energy

631 kcal

Protein

38.18 g

Carbohydrate

9.72 g

Fat

47.37 g

Fibre

0.72 g

Calcium

30.91 mg

Iron

0.57 mg

Magnesium

22.43 mg