Recipe: Duo of Braised Pork Belly & Roast Tenderloin with Mustard & Rosemary Jus
Chef Christopher Chafe and his culinary team at the Fairmont Jasper Park Lodge treated Christmas in November guests to a duo of pork for the gala dinner. Braised pork belly and a perfectly pink roast pork tenderloin were paired with a silky parsnip puree, baby carrots, and a smoked cheddar potato gratin.
This recipe is simple to follow but it does take time to prepare. Give yourself some time – because it is worth it – this recipe is sure to be a show stopper on your holiday or entertaining menu.
Braised Pork Belly
1 kg skinless pork belly
1 carrot, sliced
1/2 onion, chopped
2 celery ribs, sliced
2 – 3 garlic cloves, sliced
sprig fresh thyme
sprig fresh rosemary
salt and pepper to taste
4 litres chicken, pork or veal stock, to cover
Season pork belly with salt and pepper and roast in a 400 F oven until nicely browned for approximately 15 minutes. Meanwhile, in a large oven proof roasting pan or Dutch oven, sauté the onions, carrots and celery until lightly caramelized. Add in the herbs and stock and bring to a simmer.
Add the browned pork belly and the simmering liquid and top up with more stock until almost covered. Place in a 275 F oven covered with a lid and braise until softened, approximately 3-4 hours. Remove pork belly and let cool n a cutting board or plate. Strain liquid and reserve for the Stone Ground Mustard & Rosemary Jus.
Roast Pork Tenderloin
1 kg pork tenderloin, trimmed of all excess fat and silver skin
1 tbsp Alberta canola oil
salt & pepper to taste
Season tenderloin with salt and pepper. Sear in a hot pain with the canola oil until golden brown on all sides. In a roasting pan with a rack, cook the tenderloin in a 350 F oven until it reaches an internal temperature of 150 F (approximately 10 minutes depending on thickness). Let rest for three minutes before slicing to let juices redistribute evenly throughout.
Mustard & Rosemary Jus
1 tbsp Alberta Canola Oil
1 shallot, minced
1 clove garlic, minced
1 cup dry red wine
1 litre braising liquid from braised pork belly
grain mustard to taste
In a saucepan sweat the shallots and garlic in the canola oil until softened. Add the mustard and a small sprig of rosemary. Deglaze with the red wine and reduce by half. Add in the braising liquid and reduce to sauce consistency. If needed, mix equal parts by volume cornstarch and cold water to make a slurry. Add approximately 30 ml of the cornstarch slurry to the 500 ml of liquid to slightly thicken. Strain once thickened or to desired consistency. Return to heat and finish with a small spoon of grain mustard and chopped rosemary to taste. Keep warm until ready to serve.