Boxgum Grazing Pork loin with roasted beetroot, Truffle butter, seeded mustard.

Recipe by Pistachio Dining at Torrens

• 1kg Boxgum Pork loin rolled
• 2 Lge Beetroot
• 1 Clove garlic
• 1 Sprig thyme
• Sherry Vinegar
• Olive oil

Butter

• 20g Canberra black truffle grated
• 100g Unsalted butter, softened
• 10g Parsley and chives, chopped finely
• 1 Clove garlic
• ½ Spanish onion, diced finely
• 20g Seeded mustard

Method

Season pork and place onto a roasting tray and cook on high heat for 15 minutes and then turn the heat down to moderate and cook slowly until the juices run clear around 30 minutes depending on the size of the pork.

While the pork is cooking place the beetroot with the garlic, thyme, oil and vinegar into a foil parcel and roast in the oven for 30 minutes or until cooked. You can use a small knife to check if there cooked there should be no resistance. Cool slightly and peel and dice.

Place softened butter, truffle, herbs, garlic and onion into a bowl with a little seasoning and mix well. Once incorporated well roll into a log shape and wrap in gladwrap and place into the fridge to set.

When the pork is cooked rest for 10 minutes then carve place onto serving plates garnish with beetroot and the truffle butter. The butter should melt over the warm meat if this doesn’t place under a warm grill for 2 minutes to soften

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