Summary

Ingredients

• 600 g pork, (pork loin), loosened, from the Iberico pork
• 2 tablespoon olive oil, for frying
• 1 bunch soup greens
• 100 ml red wine
• 150 ml veal stock
• 1 sprig rosemary
• 1 sprig thyme
• 50 g butter, cold
• Salt, (fleur de sel)

For the puree:

• 1 kg potato (s), floury boiling, cut into smaller cubes
• 5 tomato (s), dried, cut into small cubes
• 1 shallot (s), finely diced
• Garlic, finely diced
• 6 tablespoon olive oil
• 2 dashes lemon juice
• 1 tablespoon thyme leaves
• 1 tablespoon rosemary, cut as finely as possible
• 10 basil leaves, roughly chopped
• salt and pepper

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Instructions

1. Remove the coarsest fat from the back and fry all over in 1 tablespoon of oil, lightly salt and pepper and place in the oven at 150 degrees for about 40 minutes. If you use a thermo, the meat should be removed at a core temperature of 60 degrees or less so that it turns pink. Then wrap it in aluminum foil for up to 10 minutes and then fry it again very briefly in 1 minute. Now we cut it in portions into slices, which are lightly sprinkled with fleur de sel.
2. While the meat is cooking, bring the potatoes to the boil and prepare the sauce. To do this, fry the diced soup greens in 1 tablespoon of oil, add thyme and rosemary, deglaze with wine and pour on the stock. Reduce everything to 50 ml and pass. Season the sauce with salt and pepper and thicken with the butter, set aside.
3. Steam the shallot with the garlic and the dried tomatoes in 1 tablespoon of oil for 5 minutes, add the cooked potatoes, lemon juice and the remaining 5 tablespoons of olive oil and use a whisk or pounder to make a coarse puree. Then mix in the pine nuts and basil. Season again to taste and serve with the meat and sauce.
4. Beans of any kind go well with it.
5. Tip:
6. You can also use other high quality pig breeds, e.g., Tuscan Cinta Senese.