Preparation
A comforting dish that combines the succulence of roasted pork loin with the creaminess of a special potato purée, prepared with almond milk. Ideal for those looking for a lactose-free alternative without losing traditional flavor.
Cooking Instructions
1. Season the loin
Season the loin with salt, pepper, minced garlic, rosemary, and thyme. Massage well so the seasonings penetrate the meat. Let marinate for 15 minutes.
2. Preheat the oven
Heat the oven to 180°C.
3. Sear the loin
In a hot pan with olive oil, sear the loin on all sides until golden brown.
4. Roast
Transfer the loin to a baking tray and roast for 30-35 minutes, or until it reaches an internal temperature of 63°C. Baste occasionally with the juices.
5. Prepare the potatoes
While the loin roasts, peel and cut the potatoes into cubes. Boil in salted water until soft (about 15-20 minutes).
6. Make the purée
Drain the potatoes and mash them. Gradually add the warmed almond milk until you reach the desired consistency. If desired, add butter. Season with salt and pepper.
7. Rest and serve
Remove the loin from the oven and let rest for 5 minutes before slicing. Serve with the potato purée.
Tips
- The loin is juicier if it doesn’t exceed 65°C internal temperature
- Use a kitchen thermometer to ensure the ideal doneness
- The almond milk should be warm to avoid cooling the purée
- You can add nutmeg to the purée for more flavor
Notes
Yield: 4 servings Calories: Approximately 420 kcal per serving Perfect lactose-free alternative for intolerant or vegans (replacing butter).