Pork loin, barley, asparagus & goosefoot

Louis Leprêtre & Simon Pien | 4/20/23

Discover pork loin, followed by barley, asparagus and goosefoot, a dish created by Louis Leprêtre and Simone Pien at their Normandy establishment Les Mets Chai.

Serves 4

Preparation time: 40 min

Cooking time: 50 min

600 g mature pork loin
12 green asparagus spears
200 g barley
1 bunch of goosefoot (can be replaced by a bunch of parsley)

Sabayon

100 g wild garlic
5 egg yolks
100 g butter
1 tbsp. single cream
salt and pepper

1 - Prepare the goosefoot : heat a saucepan of salted water, and plunge the stripped goosefoot into it for about 2 min to blanch it. Plunge into iced water to stop the cooking process, then blend with a little of the cooking juices to obtain a puréed texture. Set aside in a cool place.

2 - Prepare the barley: start cooking the barley in cold salted water. Simmer for 20 min. Drain.

3 - Peel the asparagus and cook in boiling salted water for 3 min. Drain and set aside on paper towels.

4 - Prepare the pig: preheat the oven to 180°C (gas mark 6). In a smoking, fat-free frying pan, cook the whole loin, skin side down. Once nicely colored and the fat melted, continue cooking the other sides. Season with salt and pepper. Finish cooking in the oven for 10 min.

5 - Make the wild garlic sabayon: finely chop three quarters of the wild garlic leaves. Melt the butter slowly. In a separate saucepan, add the 5 egg yolks and a dash of lukewarm water. Whisk until thickened. Add the butter, a dash of cream and the wild garlic.

6 - To serve: heat the barley in a saucepan with a little butter, then add the remaining coarsely chopped wild garlic. Place a spoonful in the center of the plate, with 3 asparagus spears on top. Cut the loin into 4 nice pieces, place a piece on one side of each plate, and place a quenelle of egopod on the other. Drizzle sabayon over the pig. Season to taste.

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