Serves four
2tsp dijon mustard
30ml sherry vinegar
2tsp roasted walnuts, chopped
70ml walnut oil
60ml grapeseed oil
15g butter, diced
2 garlic cloves, peeled & finely chopped
onion, peeled & finely diced
cauliflower, scrubbed and chopped
150ml milk
100ml cream
800g pork loin (picatta), outer fat scored
16 cauliflower floret's, blanched
cup raisins, warmed in port
1 apple, julienned
1. In a
mixing bowl, whisk together mustard, vinegar and walnuts. Slowly whisk in oils.
2. In a saucepan, melt butter and sweat garlic and onion until tender, add cauliflower and cook for a further two minutes. Add milk and cream, bring to boil and simmer until cauliflower is tender. Puree and add sea salt.
3. Pre-heat oven to 200C. Heat cast-iron frypan, rub with oil and season pork loin all over. Add pork loin and extra oil and seal the pork all over until golden. Place in oven and roast for 15-20min. Allow to rest for 12 minutes before slicing.
4. Serve slices of loin with cauliflower puree, cauliflower florets, raisins and apple. Dress with walnut vinaigrette and crispy parsley
