Discover our exclusive recipe for Iberico rack in a spiced crust, served with an aromatic star anise jus, delicate vanilla mashed potatoes, glazed apples, and sugar snap peas. Perfect for gourmet lovers, with detailed preparation steps and tips for an elegant presentation.
For a gourmet dish of Iberico pork loin with vanilla mashed potatoes, glazed apple, and star anise jus, accompanied by sugar snap peas, here is a detailed recipe:
For the Iberico loin:
For the Iberico loin:
- 4 pieces Iberico loin à 200 g
- Sea salt, freshly ground black pepper
- 2 tbsp olive oil
- Fresh herbs (rosemary, thyme)
For the vanilla mashed potatoes:
- 500 g starchy potatoes
- 100 ml cream
- 50 g butter
- 1 vanilla pod, seeds scraped out
- Salt, nutmeg
For the glazed apple:
- 2 apples, peeled, cored, and quartered
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 star anise
For the star anise jus:
- 500 ml beef stock
- 2 star anise
- 50 ml port wine
- Salt, pepper
For the sugar snap peas:
- 200 g sugar snap peas, cleaned
- Salt, sugar
Preparation:
- Prepare the Iberico loin: Season the loin with salt and pepper, sear in olive oil and herbs on all sides, and roast in the oven at 140 °C for about 20 minutes until pink.
- Make the vanilla mashed potatoes: Boil the potatoes, drain, and mash. Heat the cream with butter and vanilla seeds, and mix into the potatoes. Season with salt and nutmeg.
- Prepare the glazed apple: Heat butter, sugar, and star anise in a pan, and caramelize the apple quarters on all sides.
- Cook the star anise jus: Reduce the beef stock with star anise and port wine until the jus is thick. Season with salt and pepper.
- Cook the sugar snap peas: Blanch the sugar snap peas in salted water with a bit of sugar, then shock in ice water.
For a gourmet presentation of the Iberico loin with its sides, here is a suggestion:
1. Place the vanilla mashed potatoes: Use a ring or spoon to elegantly position the mashed potatoes in the center of the plate.
2. Arrange the Iberico loin: Slice the loin thinly and fan it out next to the mash.
3. Glazed apple as a highlight: Place the glazed apple quarters around the meat to create a natural frame.
4. Decoratively place the sugar snap peas: Distribute the sugar snap peas around the meat and mash.
5. Star anise jus with finesse: Drizzle the jus around the arrangement and optionally add small drops on the meat for extra shine and flavor.
6. Garnish with herbs and star anise: Use fresh herb sprigs and a star anise to emphasize color and texture.
2. Arrange the Iberico loin: Slice the loin thinly and fan it out next to the mash.
3. Glazed apple as a highlight: Place the glazed apple quarters around the meat to create a natural frame.
4. Decoratively place the sugar snap peas: Distribute the sugar snap peas around the meat and mash.
5. Star anise jus with finesse: Drizzle the jus around the arrangement and optionally add small drops on the meat for extra shine and flavor.
6. Garnish with herbs and star anise: Use fresh herb sprigs and a star anise to emphasize color and texture.
The end result should be a harmonious, visually appealing dish that highlights the quality of the ingredients and the care taken in preparation.
Tips:
Tips:
- Bring the meat to room temperature before searing to ensure even cooking.
- For the mash, only use the seeds of the vanilla pod for an intense flavor.
- When glazing the apples, ensure they do not fall apart.
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