Beans, Mustards, Pork Croquette, Braised Fennel, Peach, Calvados Pork Jus

Preheat the oven to 375°F (190°C). Season the pork loin with salt and black pepper. Wrap the bacon slices around the pork loin, securing them with toothpicks if necessary.

Prepare the Pork Loin

In a skillet, heat olive oil over medium-high heat. Sear the bacon-wrapped pork loin on all sides until golden brown, about 5-7 minutes.

Sear the Pork

Transfer the seared pork loin to a baking dish and roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing.

Roast the Pork

In a bowl, combine the mixed beans, Dijon mustard, and honey. Stir well to combine and set aside.

Mix Beans and Mustards

In a bowl, mix the shredded pork with flour, egg, and panko breadcrumbs until well combined. Shape the mixture into small patties.

Make the Croquettes

Heat oil in a frying pan over medium heat. Fry the croquettes until golden brown on both sides, about 3-4 minutes per side. Drain on paper towel.

Fry the Croquettes

In a pot, melt butter over medium heat. Add sliced fennel and cook until softened. Pour in chicken broth and season with salt and pepper. Cover and simmer for 15-20 minutes until tender.

Braised Fennel

In a small saucepan, combine diced peach, Calvados, pork stock, and fresh thyme. Simmer over medium heat for 10 minutes until slightly thickened.

Prepare the Jus

Pork loin

Bacon

bacon-wrapped pork loin

Recipe information

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