raw material
- 700 g pork loin or pork waistcoat
- 100 g creamy blue cheese
- 1 cup fresh croutons
- 120 g roasted nuts
- salt and pepper
- 200 g smoked bacon, thinly sliced
Carrot ginger puree
- 1 kg carrots, peeled
- ¼ cup extra virgin olive oil
- 2 tablespoons brown sugar
- Juice and zest of 1 orange
- grated fresh ginger
- 2 tablespoons butter
- salt and pepper
For reduction of acetylacetone and orange
- 100 CC Vinegar Vinegar
- 150ml orange juice
- rosemary, thyme
- 3 tablespoons brown sugar
- a little salt
program
- Preheat the oven to 240°C.
- Boil the carrots in salted water until tender, then remove from the water and place in the oven on a plate for about 10 minutes to remove excess water.
- Process them until you have a puree and put it in the pot.
- When using add ginger, orange juice, sugar and seasonings.
- To reduce, add vinegar, orange juice, vanilla, sugar and salt; when it boils, reduce the heat to low and let it reduce by half or until it boils, turn off the heat and set aside.
- For the pork, cut it into butterfly shapes and beat with a meat mallet until you get 1 cm thick.
- Combine the blue cheese, crumbled croutons, salt and pepper in a bowl, then place the mixture over the pork and roll up tightly.
- Wrap the smoked BANCET around the pork and place the roll, seam side down, on a large oven tray.
- Cook 15 minutes or until baby is crispy and pork is cooked through.
- Cut the pork into slices, serve with orange carrot puree and vinegar-orange reduction base, and serve on a plate.