Ibérico Pork Carré in Black Truffle sauce

Ibérico Pork Carré in Black Truffle sauce

Cooking Time: 25 minutes

Ingredients:

  • Ibérico Rack
  • 3 potatoes
  • Black Truffle Oil
  • Whole Black Truffles
  • Red wine
  • Garlic
  • Herbes de Provence
  • Salt and pepper

Let's Cook Together:

  • First, let's work on that delicious Ibérico Sprinkle it with some salt and pepper. Then, gently sear it in a pan with black truffle oil, about 2 minutes on each side.
  • While that's happening, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Now, pop the seared rack into the oven and let it roast for a delightful 18 minutes.

For the Truffle Sauce:

  • In the same pan where the rack sizzled, mix some red wine with Herbes de Provence and truffle oil. Let it all mingle and cook for about 5 minutes.
  • Don't forget to grate that amazing black truffle. It'll add a burst of flavor to your sauce.

Mashed Potatoes, Anyone?

  • Let's focus on those potatoes. Cook them until they're nice and soft.
  • Grate those potatoes, then blend them with some butter, salt, and pepper to suit your taste.

Time to Plate:

  • Now, for the grand finale! Plate your mashed potatoes alongside the Ibérico rack. Pour the truffle sauce over everything, and don't be shy with the grated truffle on top.

Voilà! – Here’s your Ibérico pork carré. Enjoy your meal!

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