Roasted Pork Cushion, Rich Rosemary Jus

Ingredients

• 1.2 kg tied pork cushion roast
• 2 pieces yellow storage onion
• 4 cloves pink garlic clove
• 3 sprigs fresh rosemary sprig
• 2 tbsp refined high-oleic sunflower oil
• 40 g pasteurized unsalted butter, 82% butterfat
• 10 cl dry white cooking wine
• 250 ml liquid white veal stock
• 1 tsp fine cooking salt
• 1 tsp black peppercorns in a mill

Method

1. Take the pork cushion roast out of the refrigerator at least thirty minutes before cooking to bring the meat to room temperature, then thoroughly pat the surface dry with paper towels.
2. Season the entire piece evenly with fine salt and freshly ground black pepper, massaging it in lightly.
3. Peel the yellow onions and cut them into large wedges. Crush the unpeeled garlic cloves with the flat side of a knife blade.
4. Heat the high-oleic sunflower oil with a small knob of unsalted butter in a cast-iron Dutch oven or a heavy-bottomed skillet over high heat.
5. Place the pork roast in the pan and sear it on all sides for several minutes, until an even, golden-brown crust forms.
6. Transfer the roast to a suitable baking dish, surrounding it with the yellow onion wedges, unpeeled garlic cloves and fresh rosemary sprigs.
7. Place in an oven preheated to one hundred sixty degrees. Baste the piece with the rendered juices and fat every fifteen minutes to enrich the meat.
8. Check the doneness by inserting a meat probe into the center of the roast: remove the meat as soon as the internal temperature reaches sixty-eight degrees.
9. Place the roast on a wire rack set over a plate, tent it loosely with aluminum foil and let it rest in a warm spot for a quarter of an hour to allow the juices to redistribute throughout the meat.
10. Place the baking dish over medium heat, tilt the dish to spoon off the excess surface fat, then pour in the dry white wine, scraping the bottom with a wooden spatula to deglaze all the caramelized juices.
11. Let the white wine reduce by two-thirds until the alcohol vapors have completely dissipated.
12. Pour in the liquid white veal stock and let it simmer gently until the sauce becomes syrupy and coats the back of a spoon.
13. Strain the jus through a fine-mesh sieve into a small saucepan, gently pressing the aromatics with the back of a ladle.
14. Whisk the jus off the heat, incorporating the remaining very cold diced unsalted butter, until the sauce becomes smooth and glossy.
15. Remove the twine from the roast, carve it into even slices with a sharp knife, arrange them on a warm platter and drizzle with the steaming rosemary jus.

Nutrition

Per serving

Energy

595.8 kcal

Protein

50.58 g

Carbohydrate

2.26 g

Fat

40.58 g

Fibre

0.35 g

Calcium

26.6 mg

Iron

0.58 mg

Magnesium

17.2 mg