Pork loin with macadamia crust

Name: Pork loin with macadamia crust
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 2 kg detached pork chop; 7-10 Tbsp salt, pepper; 2 carrots, 3 onions; 2-3 TABLESPOONS clarified butter; 3/4 l clear soup; 50 g Butter; 1-2 Garlic cloves; 1 collar Parsley; 4 discs Toast; 75 g Macadamia nuts; 2 TEASPOONS Cornstarch

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

2 kg detached pork chop
7-10 Tbsp salt, pepper
2 carrots, 3 onions
2-3 TABLESPOONS clarified butter
3/4 l clear soup
50 g Butter
1-2 Garlic cloves
1 collar Parsley
4 discs Toast
75 g Macadamia nuts
2 TEASPOONS Cornstarch

Directions

1
Wash the meat and pat dry. Season with salt and pepper. Place on the fat pan or in a large roasting pan. Peel, wash and cut carrots into pieces. Peel and quarter 2 onions. Spread both around them. Heat clarified butter, pour over the roast
2
Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour. Add the stock gradually after about 30 minutes. Top roast from time to time
3
Melt the butter and cool it down. Peel garlic and 1 onion. Wash the parsley. Chop finely with toast, onion and garlic in the universal chopper, remove. Coarsely chop the nuts in it. Mix everything with liquid butter, season
4
Remove the roast. Turn up the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Spread the nut mixture over the roast and press it down. Fry for another 30 minutes.
5
Keep the roast warm. Sieve the stock and bring to the boil. Stir starch and a little cold water until smooth, thicken stock and season to taste. Arrange everything. Serve with boiled potatoes, Romanesco and buttered carrots.
6
Drink: cold beer