Recipe: Pork Loin in Hay Crust

Name: Pork Loin in Hay Crust
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 6 servings
Ingredients: 1 deboned smoked farm pork roast of approximately 2.6 lb (1.2 kg); 4 clochard or reinette apples; 1.4 oz (40 g) of half-salted butter; For the hay crust:5.25 oz (150 g) of dry hay; 1.75 oz (50 g) of coarse salt; 4dl(1.7 cups (40 cl)) of cold water; 8.75 oz (250 g) of flour; For making the sauce:4 sugar cubes; 1 dl of cider vinegar; 1 dl of cider; 2 dl of liquid cream; salt and ground pepper

By chef patrick Asfaux 4.9/5 (20 reviews) · 🍳 9 made it

Prep 40 min

Cook 90 min

Total 2h10

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

1 deboned smoked farm pork roast of approximately 2.6 lb (1.2 kg)
4 clochard or reinette apples
1.4 oz (40 g) of half-salted butter

For the hay crust:

5.25 oz (150 g) of dry hay
1.75 oz (50 g) of coarse salt
4dl(1.7 cups (40 cl)) of cold water
8.75 oz (250 g) of flour

For making the sauce:

4 sugar cubes
1 dl of cider vinegar
1 dl of cider
2 dl of liquid cream
salt and ground pepper

Step-by-step directions

1 Brown in a pan with a mixture of butter and oil your roast so it is nicely colored on all sides, then let it cool (you can prepare this the day before).

2 In a large bowl put your hay that you will have cut with scissors then add the coarse salt, flour and finally the cold water. Mix with your fingers to make a semi-thick paste and cover with a clean cloth.

3 Remove the oven rack and preheat to 150°(th 5).

4 On your work surface unroll a strip of aluminum foil about 60 cm long, then in the center put half of your hay paste over a length corresponding to that of the roast.
place the roast on top and cover with the rest of the paste.

5 Fold the 2 sides left and right towards the roast then roll it up this way you will have a nice package wrapped in foil.

6 Put on the rack and place in the oven in the center for cooking of approximately 1h45.
During the cooking time, prepare your sauce and your garnish:

7 Peel your apples and hollow them out while squeezing lemon on them so they remain white, keep the peels and cores (seeds).

8 With a medium melon baller scoop small balls from your apples and keep the rest of the flesh.

9 In a pan put your half-salted butter then brown your small apple balls until they take on a nice color.