Pork loin with morel sauce, olive oil from the Vallée des Baux-de-Provence – matured olives PDO

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Carré de porc sauce aux morilles, huile d’olive de la Vallée des Baux-de-Provence – olives maturées AOP
A PDO
Preparation
30 min
A PDO
Cooking time
1h30
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 1 pork loin with 4 ribs
  • 5 tablespoons of olive oil from the Baux-de-Provence Valley – ripened olives PDO
  • 2 yellow onions
  • 2 cloves of garlic
  • 200 g of peeled, diced tomatoes
  • 15 cl of dry white wine
  • 20 cl of hot water
  • 500 g of Ratte potatoes or baby potatoes
  • 1 bouquet garni: thyme, parsley
  • Salt and freshly ground pepper
For the morel sauce:
  • 12 fresh morels
  • 1 shallot
  • 2 tablespoons of olive oil from the Vallée des Baux-de-Provence – ripened olives PDO
  • 1 tablespoon of cornflour
  • 10 cl of vegetable stock
  • 15 cl of crème fraîche
  • 1 teaspoon of mustard

Tip

Depending on the season, replace the morels with porcini, black trumpet mushrooms or any other type of mushroom.Opt for an olive oil from the Vallée des Baux-de-Provence – PDO matured olives (matured flavour) – for its aromas of toast, black olives, candied fruit and forest floor.Or choose an PDO olive oil from Provence – made from matured olives, PDO Aix-en-Provence – made from matured olives, or a French olive oil with a matured flavour.

Instructions

  • Preheat your oven to 180°C (thermostat 6).
  • Place the pork loin in an ovenproof dish. Brush it with olive oil from the Vallée des Baux-de-Provence – PDO matured olives. Season generously with salt and pepper.
  • Place it in the oven for 30 minutes, turning it over from time to time.
  • Wash the potatoes. Place them in a mixing bowl with the salt, pepper and olive oil from the Vallée des Baux-de-Provence – PDO ripened olives.
  • Peel and finely chop the onions and garlic. Mix them with the potatoes. Add the bouquet garni.
  • Remove the dish from the oven and deglaze the rack with the white wine.
  • Arrange the mixture of potatoes, onions and garlic around the rack and cover with hot water. Continue cooking in the oven for 1 hour.
  • Prepare the sauce: peel and finely chop the shallot. Cut the morels into pieces. In a saucepan, fry the morels in 1 tablespoon of olive oil from the Vallée des Baux-de-Provence – PDO matured olives – for 10 minutes, then set aside. Sauté the shallot in 1 tablespoon of olive oil for 2 minutes, add the cornflour, mustard and stock, then gradually stir in the cream. Cook over a low heat for 3 to 4 minutes. Add the morels. Serve hot with the rack of pork.

Tip

Depending on the season, replace the morels with porcini, black trumpet mushrooms or any other type of mushroom.Opt for an olive oil from the Vallée des Baux-de-Provence – PDO matured olives (matured flavour) – for its aromas of toast, black olives, candied fruit and forest floor.Or choose an PDO olive oil from Provence – made from matured olives, PDO Aix-en-Provence – made from matured olives, or a French olive oil with a matured flavour.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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