Preheat oven to 180°C (350°F).
In an oven-safe pan, heat the oil and butter. Quickly brown the pork on all sides. Season and sprinkle using half the curry and basil.
Put in oven for about 30 min or until a meat thermometer reaches an internal temperature of 68°C (155°F).
Meanwhile, place the cauliflower, onion and potatoes in a pot. Cover with water and salt, boil and cook until the vegetables are tender.
Strain and put in a food processor to obtain a smooth purée. Add the butter and the rest of the basil and curry.
When the pork is cooked, cover with aluminium foil and let rest for about 15 min. Deglaze the pan with the veal stock or the demi-glace.
Transfer everything to a serving platter, the pork roast on top of the purée. Pour the gravy over the pork roast and enjoy!
A medium-bodied beer with fruity, spicy accents to deliver a mildly sweet taste and a mild finish.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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