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Nagano rack of pork with beet puree and peach salad

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Ingredients

(4 servings)

  • 1 rack of Nagano pork
  • 1 bag of beet puree Épurée
  • 7 sprigs of thyme
  • 3 cloves of garlic
  • 100 gr butter
  • Salt and pepper
  • 2 tablespoons of canola oil
  • Arugula
  • 1 shallot
  • 1 peach, plum or nectarine (otherwise apple, raspberry)
  • Grilled vegetables with garlic: asparagus, bell pepper, carrot, red onion, mushrooms, zucchini...
  • Olive oil
  • 1-2 cloves of garlic

Preparations

  1. Cut the carrots into sticks along with the other vegetables and add the chopped garlic, salt, pepper and a dash of olive oil.
  2. Heat a frying pan hot to sear the meat, while seasoning the meat well on both sides.
  3. Turn on the oven at 400°F.
  4. Once the pan is hot, add the canola oil and pork, wait 1 minute and add the garlic, butter and thyme.
  5. Use a serving spoon to wet the rack repeatedly with the butter, canola oil, thyme and garlic mixture (give it some love). For a pink pork, reach 63°C in the center.
  6. Once well coloured on each side, place the rack on an ovenproof tray. For a pink pork, reach 63°C in the center.
  7. In the meantime, cut the peach into quarters, finely chop the shallot and assemble the salad without olive oil or seasoning. Suggestion: You can grill the peach on the BBQ
  8. Heat the beet puree Épurée.
  9. Grill the vegetables and put the rack in the oven. (Tip: put a square of butter on the pork before putting it in the oven)
  10. Assemble the plate and enjoy.

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