Recipe: Coffee and Hazelnut Pork Loin – divine.ca

Recipe: Coffee and Hazelnut Pork Loin



 

Try this easy and delicious pork recipe at home!

Ingredients

Coffee Rub

2 tbsp (30 mL) fine sea salt
2 tbsp (30 mL) ground coffee
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) smoked paprika
1 tsp (5 mL) ground black pepper

1⁄2 tsp (2.5 mL) garlic powder

One 4 lb (1.8 kg) pork loin

Celeriac Purée

4 cups (1 litre) celeriac, peeled and cut into pieces

1 cup (250 mL) water
1 cup (250 mL) milk
1⁄4 cup (60 mL) butter

Pinch of salt

Black Garlic Sauce

2 tbsp (30 mL) French shallot,

2 bay leaves minced
1 tbsp (15 mL) black garlic

1 tbsp (15 mL) unsalted butter

Roasted hazelnuts, chopped

Preparation

Coffee Rub

Combine all ingredients for the rub in a bowl and adjust the seasoning. Set aside. In a large skillet, brown the meat in oil on all sides. Season with salt and pepper. Rub the pork loin with the coffee rub. Let stand 30 minutes.

Bake for about 1 hour or until a thermometer inserted in the center of the meat reads 136°F (58° to 60°C). Transfer the pork roast to a serving dish with the garnish. Cover and let rest for about 15 minutes. The thermometer will reach 145°F (63°C).

Celeriac Purée

In a saucepan, cook celeriac in milk and boiling salted water until tender, about 15 to 20 minutes. Drain. Purée in a food processor with butter until smooth. Add salt to taste.

Black Garlic Sauce

Sweat the shallots, add the black garlic and bay leaves. Add the red wine and reduce by a quarter.page1image3683952

1⁄2 cup (125 mL) red winepage1image3687488

1 cup (250 mL) demi-glace

Add the demi-glace and simmer for a few minutes. Strain the sauce through a sieve.
Whisk in the butter and adjust the seasoning.

Serve the pork loin with the purée and garlic sauce.

Sprinkle with roasted hazelnuts.

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