← All recipes
French · Main
Aged Pork Loin with Béarnaise in Parts
Low-oven aged pork loin with crackling-crisp fat, white asparagus and a béarnaise taken apart: confit-soft 63.5 °C yolks, whipped buttermilk butter, tarragon, chervil, shallot and a dusting of vinegar powder.
- YieldServes 2
- Hands-on1 h
- Total3 h 8 min
- Difficulty
Ingredients
Pork
- 400 gwell-aged pork loin roast with its fat cap, in one piece
- to tastesalt and freshly ground pepper
- 6 sprigsrosemary
- 8thick white asparagus spears
- 2 tbspolive oil, for searing the pork
Béarnaise in parts
- 2hen's eggs
- 2quail eggs
- 10 gtarragon, leaves picked
- 10 gchervil, leaves picked
- 1shallot, finely chopped
- 100 gunsalted butter, softened
- 40 mlbuttermilk (30–45 ml)
- 5 gvinegar powder
- 1 pinchcayenne pepper
- to tasteMaldon sea salt
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.