Roast loin with baked beets and chèvreoströra

Thyme is a herb coming back throughout the meal, the meat, the beets and even in chèvreoströran.

Preheat the oven to 175C. Wipe the meat. Mix the olive oil, bay leaf, garlic, thyme, salt and pepper in a bowl. Rub the meat with spice mixture and place in an ovenproof dish. Insert meat probe and set the meat in the oven.

Peel and divide the beets in half. Put them in a greased pan. Sprinkle the thyme, salt and pepper. Set the mold with beets next to the meat in the oven when the meat been inside about 20 minutes. Fry the meat in a total of 45 minutes to the thermometer shows 70 C. The beetroot is left inside 20 minutes after the meat is taken out, a total of about 40 minutes. Take out the meat and wrap it in foil. Let the meat rest for about 20 minutes.

Mash together chèvre cheese with yoghurt. Season with thyme, salt and pepper. Cut the meat into thin slices. Serve with beets, capers, chèvrecheese curd, salad and pasta.


Ingredients:
4 people:
1 kg boneless loin of pork
2 tablespoons olive oil
2 crumbled laurel
1 clove garlic
1 tablespoon thyme
1 teaspoon salt
2 pinches of white pepper

Beets:
750g fresh beets
2 tablespoons butter
4-5 sprigs of fresh or dried thyme
½ teaspoon salt
1 pinch white pepper

Chèvrecheese curd:
200 g chèvre cheese (goat cheese)
4 tbsp yoghurt
1 tablespoon thyme
2 pinches of salt
1 pinch white pepper

To serve:
Capers, green salad and pasta.
Bondens Bästa i Svalöv

The recipe is from:
Bondens Bästa i Svalöv
Herrevadsgatan 10
268 31 SVALÖV
[email protected]
bondensbasta.se

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