Tuesday 20 November 2012

Pork Rosettes Cooked in Beurre Noisette with Buttermilk Portobello Coulis

Although I'm not the biggest meat eater, I do have a rather obsessive love of pork. Relatively quick to put together this meal looks suave and professional and is excellent if you have company coming in, tis' that time of year after all! The buttermilk used in the recipe is REAL buttermilk, not cultured buttermilk and is a natural by-product of butter, if you don't feel like making it, feel free to substitute for coffee cream, which is a bit richer and will lack some complexity, but can work if you're in a bit of a tiff. The dish itself is pretty rich and pairs well with simple vegetables and rice or baked potato, although the sauce isn't the most appetizing of colours, I guarantee that it's quite scrumptious!

-1 Pork Loin
-~340 g. Portobello mushrooms
-1/8 c. Cream
-1/8c.  Buttermilk
-1/2c. Pork or Chicken broth
-4 Tbsp. Butter

1) At least 1 hour before cooking, slice the pork loin into 1 inch slices, season each side of every shop liberally with salt and pepper, let sit, this will help tenderize the meat
2) Make beurre noisette with the butter, cooking the butter at medium heat until it just turns brown, foams and smells vaguely like hazelnuts.
3)Pour the butter into a glass gently and skim the foam on off the top, discard
4)Grease a cast iron or stainless steel pan with about 1/3 of the butter, quarter and saute the Mushrooms until softened, fragrant and flavourful
5) Remove mushrooms from pan, set aside in a warm place, wipe pan down
6) Grease the freshly wiped down pan with the rest of the butter, and heat to high heat, when hot, add the pork rosettes one by one.
7) Cook the rosettes for 2 min on high on one side, flip them slowly taking a 30 second break after flipping three to let the butter heat up again until all are flipped, cook on high for another 2 minutes before bringing the heat down to medium for 1 minute to finish the cooking.
8) Put pork on a plate and cover partially with a loose sheet of foil, this will continue the cooking of the meet without softening it
9) Heat the rest of the butter and the pork juices on medium-low until most of the liquids have evaporated, forming a crust on the pan.
10) Poor the broth onto the crust and rub it until you've successfully deglazed the pan, add the cream and half the mushrooms, reduce until thick and rich, season to taste with salt and pepper.
11) Pass the sauce with mushroom chunks through a blender or food processor at high speed for at least 30 seconds to achieve a smooth consistency
12) Serve 3 rosettes of pork per person with some cooked mushrooms and a generous dab of sauce on top the rosettes should be warm and tender with a rich creamy and woodsy flavour.


  1. This must be really good when you are having guests. It's easy and it's obviously delicious, I mean, I don't even doubt it... Loved it.

  2. It's a fantastic little recipe for guests or just for a night in :) You should give it a go and tell me what you think!