Ingredients
- Blade-end pork loin (presa), trimmed, approx. 200 gr
- 1 quince
- Bu er
- Milk
- Turnip greens
- Small turnips
- Fleur de sel
- Garlic
- Thyme
- Lemon
- Mustard
- Cream
Directions
For the turnip mash, cook the turnips in milk and water with garlic and thyme until they are so to a knife, but still firm. Drain and put in a blender with a li le salt, bu er, cream and mustard. Blitz and strain through a sieve.
For the quince, bake at 200º C in aluminium foil for around 20 minutes, roughly chop, dip in sugar and sauté in bu er. Grill the pork with just olive oil and salt. Let it rest and bring it back to the grill. Repeat this process 3 times, so it is evenly cooked and the meat loses li le of its juices. Sauté the previously blanched greens with a clove of garlic,
bu er and lemon juice. Cut the meat against the grain and serve immediately.
Enjoy.
