Serves: 6 to 8
3- 5 lb. pork loin roast 3 tablespoons fresh minced rosemary leaves 6 to 8 large sprigs of rosemary 2 cloves garlic, minced or pressed ½ teaspoon sea salt 1 teaspoon freshly ground pepper 1⁄4 cup good green olive oil ½ cup chicken or vegetable broth Emulsion: ½ cup good green olive oil 1 tablespoon fresh minced rosemary leaves Chestnut purée – see recipe below.
CHESTNUT PUREÉ Yield: 2½ cups 2 pounds chestnuts, boiled and shelled 2½ cups milk, plus for desired consistency ½ teaspoon salt Zest of 1 lemon 1 vanilla bean
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