Pork Loin with Pommes Anna with Whole Grain Mustard Sauce recipe by Andras Katona



Premium Supplier 19th March 2019

Pork Loin with Pommes Anna with Whole Grain Mustard Sauce recipe by Andras Katona

These days everyone is afraid to cook pork loin, because it can get really dry, but with this method you can achieve the best pork loin. The classic combination of pork, pumpkin, potato and onions with a modern twist in this recipe from chef Andras Katona works very well. Sous vide the marinated pork loin with basil and garlic which helps to intense the flavours.

Find out more about Chef Sessions Live at: http://bit.ly/ChefSessionsLive


  • 50g parmesan cheese
  • Salt for seasoning
  • Black pepper for seasoning
  • 1.7 litres of water
  • 120g coarse sea salt
  • 30g Honey
  • 3 bay leaves
  • 60g crushed garlic
  • 15g black peppercorns
  • 30g parsley stalks
  • 55g basil
  • 45g garlic
  • 200g vegetable oil
  • 50 ml of chardonnay vinegar
  • 2 cloves
  • 300ml of water
  • 1/2 tsp. of mustard seeds
  • 1 sprig of fresh tarragon
  • 250g pumpkin
  • 100g butter
  • 100ml vegetable stock
  • 2 sprigs of Thyme
  • Sachimi seasoning for seasoning
  • 100g kale
  • 400ml CHEF:registered: All Natural Veal Stock
  • 200g pork trimming
  • 1 shallot sliced
  • 1 tps wholegrain mustard


Prep Time: 25 minutes Cooking Time: 1 hour 10 minutes
For the Pommes Anna:
1) Preheat your oven to 170 degrees.
2) Slice 2 of the potatoes in to very thin slices using a mandolin.
3) While you are slicing keep it in the clarified butter avoid the potato browning.
4) Layer a small oven tray with grease proof paper then place the potato slices one by one so they are covering each other half way, in-between each potato layer, sprinkle with parmesan cheese and crushed black pepper.
5) When you finish with the potato, add some butter to the top and cover with grease proof paper and bake for 35-40 min.
6) Remove from the oven and lightly press while cooling down. When cold, slice it 9x2cm, before plating lightly give it some colour on the pan.
Chef's Tip : For the Pommes Anna, make sure you use enough butter so that the potato doesnt brown.
For the pork brine:
1) Mix water, salt and honey in a pan then bring it to a gentle boil.
2) Add all the spices (2 bay leaves, 15g black peppercorns, 30g parsley stalks, 20g basil, 55g garlic, 2 cloves, ½ tsp mustard seeds, 1 sprig of fresh tarragon) to a muslin cloth and slightly crush them to get the flavours out.
3) When the water has boiled drop the spices in and cook it for 2-3 min.
4) Remove from the heat and leave it to cool down.
Once it has cooled, place the pork loin in and leave for at list 12 hours.
5) Remove from the brine and dry it off.
6) Marinade the pork with garlic and basil puree then roll it in to a ballotine.
7) Place it in a sous vide for 1.5 hours at 58 degrees.
Before serving pan fry to get a nice colour all around and sprinkle it with potato garlic and basil crumble.
For the basil and garlic puree:
Blanch the basil in hot water and simply blitz with garlic and oil (add the oil slowly to create a puree).
For the pickled shallot rings:
1) Bring to boil the water, vinegar, cloves, mustard seeds and tarragon then just leave it on the side to cool down.
2) Cut the shallots into rings.
3) Place the shallot rings into the liquid and leave to marinade.
For the Spicy Pumpkin Puree:
1) Dice the pumpkin.
2) Place the diced pumpkin into the pan and cook with the butter and the herbs until caramelised.
3) Add the cream and cook until soft.
4) Blend it in the thermomixer till smooth.
For the kale:
1) Blanche the kale.
2) Deep fry the kale and sprinkle with pumpkin seeds and sachimi spice.
For the whole grain mustard pork jus:
1) Sweat down the shallots, pork trimmings, thyme and garlic.
2) Deglaze the meat with white wine and add the CHEF:registered: All Natural Veal stock and slow cook until reduced by half.
3) Strain the jus from the meat and skim the fat.
4) When serving add 1 teaspoon of whole grain mustard and one teaspoon of pickled liquid (for sharpness).
For the crispy potato:
1) Julienne 1 peeled potato and add to the water so it does not go brown.
2) Fry them in 150 degree oil till lightly browned.
3) Season with table salt and crush them.
Add a teaspoon of the basil and garlic purée.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you