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
- Cut the carrots into sticks along with the other vegetables and add the chopped garlic, salt, pepper and a dash of olive oil.
- Heat a frying pan hot to sear the meat, while seasoning the meat well on both sides.
- Turn on the oven at 400°F.
- Once the pan is hot, add the canola oil and pork, wait 1 minute and add the garlic, butter and thyme.
- 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.
- Once well coloured on each side, place the rack on an ovenproof tray. For a pink pork, reach 63°C in the center.
- 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
- Heat the beet puree Épurée.
- 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)
- Assemble the plate and enjoy.