Pork loin with pork knuckle, swede- and carrot foam, glazed carrot, mustard sauce and truffles

What could be better for the winter menu than a variation on the classic pork knuckle with swede mash? We can’t think of anything, so here we serve up a fine dining version of this original Swedish dish. We think it’s a real winner and we hope you agree. Enough for about 10 people if you serve several dishes, otherwise for 4-6 people as a stand-alone main course.

Pickled swede

• 2 Turnips
• 100 g Pickling liquid

Turn the swede on a lathe and cut the strips to about 25 cm. Place the swede strips in a vacuum bag together with the pickling liquid and seal the bag. Save the trimmings and leftovers from the swede and juice them. Save the juice for the mustard glaze.

Mustard glaze

• 1 Banana shallot
• 1 Clove of garlic
• 20 g Butter
• 20 g Rapeseed oil
• 100 g White wine
• 50 g Sugar syrup infused with ginger
• 70 g Skeppsholms mustard
• Swede juice

Chop the onion and garlic. Fry the onion in butter and rapeseed oil until golden brown. Add the wine, swede juice and gingersyrup and reduce until the pan is almost dry. Mix everything into a smooth cream with the mustard.

“Slarvsylta” (Pork knuckle)

• 1,5 kg Pork knuckle
• 2 Bay leaves
• 1 Brown onion
• 5 Cloves of garlic
• 2 Carrots
• 5 g Black pepper
• 3 Banana Shallots
• 100 g Browned butter
• 200 g Pork broth

Cook the pork knuckle in a pressure cooker for 2 hours with the bay leaf, yellow onion, carrot, garlic and black pepper. Lift out the pork knuckle and strain the broth. Save both the meat and the broth.

Pick the meat off the bone of the pork knuckle and remove the fat membranes. Finely chop the shallots and sauté in browned butter until the onion is soft.
Add the pork leg and some of the stock. Cook until almost all the liquid is absorbed and season with salt and pepper.

Swede mash foam

• 250 g Swede
• 250 g Carrot
• 150 g Yellow onion
• 50 g Butter
• 300 g Chicken broth
• 100 g Double Cream

Peel the swede, carrot and yellow onion and cut into smaller pieces. Sauté the vegetables in butter until golden in color. Add chicken stock and cook until the vegetables are soft. Pour in the cream and bring to the boil. Blend to a smooth cream and season with salt and vinegar if necessary. Fill the cream into a siphon and load each siphon with two cartridges. Keep the siphon warm in a water bath at 65°C until serving.

Boiled carrot

• 20 miniature carrots
• 25 g Butter
• 100 g Pork broth
• Cane sugar

Peel the carrots carefully retaining their shape and put them in a vacuum bag with butter and broth. Vacuum pack. Bake soft in the oven at 90°C steam for about 30 minutes. Open the bag and pour off the liquid. Let the carrots dry slightly. Sprinkle cane sugar on the carrots and torch with a gas burner until caramelized.

Mustard sauce

• 2 Banana shallots
• 2 Garlic cloves
• 5 sprigs Thyme
• 300 g Pork broth
• 600 g Double cream
• 60 g Skeppsholms mustard

Fry the shallots, garlic and thyme until the onion is soft and has a caramelized surface. Pour in the pork stock and reduce by a third.
Add the cream and mustard and cook for about 2 minutes. Strain the sauce and season with salt and pepper.

Pork loin

• 1 kg Pork loin

Grill the pork loin and brush with the mustard glaze. Bake in a 130°C fan oven until the internal temperature reaches 60°C. Let the meat rest for at least 20 minutes before serving.

Garnish

• 10 g of Chervil
• 15 g Truffles

Pick the leaves off the chervil sprigs. Portion the pickled turnip over the plates and grate fresh truffles over just before serving.