Pork Travers lacquered with blackcurrant cream by Laurent Mariotte

Ingredients

For 4 servings

• •1.2 kg 1.2 kg pork cross-section in 4 servings
• •8 c. à soupe 8 tablespoons of blackcurrant cream
• •3 c. à soupe 3 tablespoons of raspberry vinegar
• •1 1 branches of rosemary
• •8 8 beets
• •salt
• •pepper

Method

1. 1.Bring the curd cream and raspberry vinegar to a boil in a small saucepan with the rosemary branch.
2. 2.Cut the fire and let infuse 5 minutes.
3. 3.Pour over the pork slices in a gratin dish. Reserve a minimum of 5 hours. On the same day, drain through and keep the surplus marinade.
4. 4.Turn on your barbecue at 160°C.
5. 5.Place each beet on a sheet of sulfurized paper, placed on a sheet of aluminium, salt and pepper. Place on the barbecue.
6. 6.Put the ties down next door. Seal the beet packs and place them in the barbecue embers (or all around the meat).
7. 7.Close the hood and count 1h30 of cooking by turning and watering marinade every 15 minutes.
8. 8.When serving, cut the beets, place the sides in a large serving dish and coat the marinade meat. Salt, pepper and serve immediately.