- Number of people : 20 people
- List of ingredients :

Meat :
- Black Corsican pork loin (trimmed): 4 kg

Vegetables :
- Carrots (in season): 1.2 kg
- Parsnips: 800 g
- Celeriac: 1 kg
- Yellow onions: 500 g
- Unwrapped garlic: 200 g
- Fresh aromatic herbs (thyme, rosemary, bay leaf): 50 g

Dry grocery :
- Fine salt: 50 g
- Ground black pepper: 10 g

Liquids and other :
- Homemade veal stock (reduced): 2 L
- Extra virgin olive oil: 200 ml

Gelling agents and binders :
- Agar-Agar: 8 g

| Ingredient | Quantity | Unit cost (€) | Total cost (€) | Total cost (€)
|-------------------------|----------|--------------------|----------------|
| Pork loin | 4 kg | 15 | 60 |
| 1.2 kg | 2 | 2.40 | Carrots
| Parsnips | 800 g | 3 | 2,40
| Celeriac | 1 kg | 3 | 3 |
| 500 g | 1 | 0.50 | Yellow onions
| Garlic | 200 g | 4 | 0.80 |
| Homemade base (ingredients)| ~ ~5 |
| Olive oil | ~200 ml | ~10 €/L | ~2 |

Total cost of raw materials : Approximately €75 for the complete dish (+ labour).

Estimated workforce : 40 € (preparation + dressing).

Total cost per person : (75+40)/20 = ~€5.75 per person.

Recommended retail price : With a coefficient x4 = ~ €23 per restaurant portion.

- Total active time : 2 hours
- Total passive time : 12 hours

Preparing the pork loin (30 min / 12 h) :
Trim the black Corsican pork loin to remove any excess fat. Season generously with salt and pepper. Sear all sides in a pan with a drizzle of olive oil to obtain even colouring. Vacuum-seal with aromatic herbs and cook at a low temperature of 72°C for 12 hours in a bain-marie or steam oven. Keep warm at +63°C until ready to serve.

Preparing the root vegetables (45 mins / 0 mins) :
Peel the carrots, parsnips and celeriac. Cut one part (300 g of each vegetable) into a regular brunoise and set aside for a textured garnish. The rest of the vegetables will be used for a purée. Cook the vegetables cut for the purée in boiling salted water until tender, then blend with a little olive oil and adjust the seasoning.

Making homemade bonded juice (20 mins / 0 mins) :
Sweat the chopped yellow onions and unpeeled garlic in a saucepan with a drizzle of olive oil. Add the homemade veal stock and reduce until you obtain a smooth consistency. Bind lightly with the agar-agar if necessary (dilute in a little cold water before adding). Strain through a cheesecloth.

Sauté the vegetable garnish (15 mins / 0 mins):
Blanch the root vegetable brunoise in boiling salted water for 5 minutes, then cool quickly in an ice bath. Just before serving, sauté the brunoise in a hot frying pan with a drizzle of olive oil and season with salt and pepper.

- Place a quenelle of root vegetable purée on each plate.
- Arrange a slab of pork loin, carefully cut into equal portions.
- Add a few spoonfuls of brunoise sautéed around the pork to add texture and colour.
- Gently pour the reduced juices around the meat, without drowning the rest of the dish.
- Garnish with a fresh herb such as thyme or rosemary to bring out the flavours of the dish.

- Information : Around 550 kcal per portion, rich in protein and fibre thanks to the root vegetables. Low in fat thanks to vacuum cooking.
- Allergens : No major allergens identified in this recipe.

- Techniques: Use a temperature probe to ensure that pork is cooked precisely at low temperature, guaranteeing optimal tenderness and flavour. Always sear the meat well before vacuum cooking to develop the flavours through the Maillard reaction.
- Presentation: Play with heights when serving by making high quenelles and slightly overlapping textures for a professional visual effect.
- Hygiene : Respect HACCP critical temperatures: keep pork at +63°C after cooking, consume within 48 hours if stored correctly.
- Anti-waste: The vegetable trimmings can be used to enhance the flavour of homemade veal stock or to create a vegetable broth.

Team creation of technical data sheets