Cooking with Lodge Cast Iron- Seared Pork Loin with Apple Salsa Verde. This is a super comforting dish. The apple salsa verde acts as a foil and cuts the richness of the pork and the puree beautifully.
1.2kg pork loin, at room temperature
tart apple syrup, to serve
1 Granny Smith apple, cut into matchsticks
800g celeriac, peeled, large dice
1¼ cup cream
1 lemon, juice only
1 green capsicum, finely diced
1/4 cup shallots, finely diced
½ tbsp garlic, minced finely
2 tbsp capers, minced finely
1/3 cup gherkins, finely diced
1/3 cup parsley, finely chopped
1/3 cup mint, finely chopped
1/3 cup basil, finely chopped
1 tbsp tarragon, finely chopped
1/2 cup olive oil
1 lemon, zest and 2 tbsp of juice
To make celeriac puree, place celeriac in a saucepan of salted water. Bring to a boil, then simmer for 15 minutes, or until celeriac is tender. Remove from heat and drain.
Pour cream into a saucepan and bring to a simmer on medium heat.
Place cooked celeriac and hot cream in a blender, and process for 5 minutes until velvety smooth. Season with a pinch of salt, sugar, and a squeeze of lemon juice. Cool and refrigerate until required.
To make salsa verde combine all ingredients together in a bowl. Place in refrigerator for half a day, stirring occasionally. Check seasoning and add a little more lemon juice, if needed. Keeps in the fridge for up to a week.
Preheat your oven to 180C. Place salsa verde and cut apple into a mixing bowl and stir together to combine. Season to taste.
Reheat celeriac puree until hot in a saucepan or microwave. Hold aside.
Place your Lodge Square Grill Pan on medium/high heat until gently smoking. Lightly oil and season pork loins. Grill loins for 3 or 4 minutes each side, to seal in juices, then place in oven and roast for 5 minutes. Remove from oven and rest. Carve pork loin across the grain.
Spoon hot celeriac puree onto plates and top with carved pork.
Finish with a spoonful of salsa verde, a drizzle of apple syrup and a good grind of pepper.