Recipe kit - Pork loin marinated in honey
75 min (marinade comprise)
Niveau de difficulté: Facile.
Pour 4 personne(s)
Pour 4 personne(s)
Ce qu'il vous faut à la maison : un plat, une poêle
Vous pouvez aussi ajouter les ingrédients à l’unité :
1 x Free-range pork loin
9,40 € / 500g
Voir les alternatives
Ingredients
500g sliced pork loin, 2 tablespoons of honey, 4 tablespoons of soy sauce, 1 teaspoon of 4 spices (cinnamon, black pepper, cloves, nutmeg) & freshly ground pepper.
Preparation
1. Remove the loin slices from the sous vide and leave them at room temperature.
2. Prepare the marinade: pour two tablespoons of honey into a bowl, add the soy sauce and mix. Then pour in the heaped teaspoon of 4 spices. Mix everything well and add a few turns of freshly ground pepper.
3. Place the loin in a shallow dish and pour in the honey marinade. Make sure to cover all sides (with your hands it's easier).
4. Cover your dish and let the slices marinate for at least an hour in the refrigerator.
5. Two cooking methods are available to you: in the pan or on the barbecue. In the pan, start over high heat, grill them for two minutes on each side then lower the heat. Finish cooking over low heat so as not to caramelize the honey too much.
Allergens
None
Free-range pork loin
Description The loin is the upper part of the pig's neck. Its meat is tender and tasty. If this meat is so appealing it is because Xavier Ménigoz, breeder in Saint-Bresson in Haute-Saône, works with passion. Farm pigs are exclusively fed farm cereals and flax seeds. Precisely cut by butcher Arnaud Daval, this striped loin will delight your table.
Cooking In the pan, medium heat.
Cut In slices, 2 to 3 in 500g. 4 to 6 in 1000g.
Ingredients Pork meat.
Origin France.
DLC 10 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.