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Beer-Marinated Rack of Pork with Swiss-Chard Gratin

Succulent pork loin marinated in beer and spices, roasted with a mustard brioche crust alongside a creamy Swiss-chard gratin.

PorkMain CourseRoastDinner PartySwiss Chard
Estimated Nutrition
Calories
872
kcal / serving
5232 kcal total
Carbs
30.4g
per serving
182.4 g total
Fat
52.1g
per serving
312.5 g total
Protein
58.1g
per serving
348.6 g total
Cook Time
75
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tablespoon
Dark Brown Sugar
Dairy
50
g
Unsalted Butter
for browning pork
25
g
Unsalted Butter
for mustard paste
50
g
Unsalted Butter
for gratin sauce
400
ml
Full-Fat Milk
100
g
Gruyère
grated
GrainsCereals
100
g
Brioche
roughly torn
50
g
Plain Flour
Liquids
500
ml
Beer
preferably good-quality ale
200
ml
Chicken Stock
Meat
1
kg
Pork Loin Rack
six-rib, French-trimmed
NutsSeeds
2
tablespoon
Sea Salt
flakes
1
teaspoon
Black Peppercorns
4
piece
Garlic
cloves, lightly crushed
2
piece
Bay Leaves
1
tablespoon
Yellow Mustard Seeds
unsoaked
4
sprig
Thyme
fresh
4
sprig
Flat leaf Parsley
fresh
1
teaspoon
English Mustard Powder
1
tablespoon
Yellow Mustard Seeds
soaked in water overnight
1
tablespoon
Brown Mustard Seeds
soaked in water overnight
1
piece
Salt And Freshly Ground Black Pepper
to taste
Vegetables
700
g
Swiss Chard
trimmed, chopped into 2cm slices
2
piece
Potatoes
peeled and cut into 1.5cm pieces
1
piece
Onion
sliced

Method

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