Recipe: Roast of Bigorre Black Pork Loin

1- Preheat your oven to 85°C (setting 3).

2- Score the fat of the roast with deep cross-hatches, heat your casserole without fat and place your roast to cook on this fatty side, as soon as you see fat appear add your shallots cut in half, brown the meat well, salt, pepper and dust with thyme flowers then into the oven for 4 hours of slow cooking.

3- In a saucepan put your potatoes cut into large fries, cover with water and salt, when you can pierce them with a knife, add your beet cut into large dice, 5 minutes later, drain well then pass this beet purée through a vegetable mill with fine grid into a saucepan. Place your saucepan on the heat and with a wooden spatula dry it out for at least 5 minutes, then add a nice knob of half-salted butter and a grating of nutmeg and reserve with a little butter on top to prevent a crust forming.

4- Your roast is cooked, remove it and let it rest in the casserole for 15 minutes.

5- For this competition I had cut it into thick slices which I had planed, but in this case you just need to cut thin slices.

6- In a saucepan bring your wine sauce to boil, add a little of the very defatted juice from your roast and at boiling point add the blackcurrants, boil for 5 minutes then blend, adjust seasoning and finish with a touch of cold butter.
For presentation: coat your slices with a little sauce, serve the rest in a sauceboat.
You can serve separately a nice bowl of beet purée with the corn kernels arranged elegantly and the black garlic slivers (or black olives) in the spaces or on very hot plates as in the photo.
Of course you can adapt this recipe by preparing it with farm-raised pork