Roast of Bigorre black pork loin cooked at low temperature, sliced and planed, red beet purée sprinkled with corn kernels and black garlic slivers, sauce with Cahors wine and blackcurrant Bigorre black pork is a slow-raised heritage breed from southwest France, rich in intramuscular fat. Roasted for 4 hours at 85°C, well below typical searing temperature, it stays pink and tender. The roasted beetroot purée brings acidity to balance the cassis-wine sauce. Black garlic, from Korea, adds a sweet-umami touch that feels very current.
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Ingredients for 4 servings

servings
  • Roast of Bigorre black pork loin at low temperature for 4 people:
  • 2.6 lb (1.2 kg) black pork roast from the loin
  • 1 large cooked and peeled beet
  • 2 large floury potatoes
  • 2 cloves black garlic
  • 1.7 cups (40 cl) wine sauce (civet or stew)
  • 1.4 oz (40 g) fresh or frozen blackcurrants
  • half-salted butter
  • 2 peeled shallots
  • thyme flowers
  • salt, ground pepper and nutmeg