Confit Of Pork Parmentier

By Food52
8 faves
More from this source
Food52
Nutrition per serving    (USDA % daily values)
CAL
641
FAT
118%
CHOL
77%
SOD
10%
Uploaded by: Food52

Comments

Add a comment

Ingredients for 6 servings

2 1/2 pounds whole pork loin

2 yellow onions, julienned (about a cup)

5 garlic cloves, whole with skins removed

6 thyme sprigs

1 teaspoon whole black peppercorns

Canola oil, peanut oil, or lard

Reserved onions and garlic from confit oil

2 teaspoons fresh parsley, minced

1 teaspoon fresh thyme, minced

Kosher salt and freshly ground white pepper

2 pounds Yukon Gold or Russet potatoes, peeled and sliced into 1/2-inch pieces

4 tablespoons unsalted butter, cubed

2 teaspoons Dijon mustard

1 cup half and half

You might also like

Pork Tenderloin With Burnt Brown Sugar, Orange...
Michael Ruhlman
Confit Duck Legs With Potato, Samphire And Broa...
The British Larder
Individual Roast Pork Belly With Apple Confit
BBC Good Food
Baked Baby Back Ribs With Lemon Confit Marinade
Epicurious
Pork Confit With Cider Veal Reduction
Food52
Cider-Braised Pork Shoulder With Caramelized On...
Food52
The Nasty Bits: Confit Of Pork Tongue With Warm...
Serious Eats
Cassoulet Of Bacon & Toulouse Sausage With Conf...
BBC Good Food
The Chicken Fried Pork Belly Caesar
Michael Ruhlman
Confit Of Wild Salmon With Peas À La Française
Great British Chefs