Pork Nut with Mushroom Crust

For the pork nut with mushroom crust, first preheat the oven to 80 °C and heat a plate as well.

Season the pork nut all over with salt and pepper. Sear in the hot butter over medium heat for a total of 10 minutes on all sides.

Remove and immediately brush with mustard and put on the spot on the preheated plate and let cook in the oven at 80° C for about 2 hours.

Extinguish the drippings with sherry and set aside.

For the crust, first peel the shallot and dice it very finely. Also dice the garlic.

Clean the mushrooms and cut them into slices.

Wash the chives and cut them into fine rolls.

Sauté the shallot and garlic in medium hot olive oil until translucent. Add the mushrooms, salt, pepper and saute until the liquid has evaporated. Allow to cool.

Mix the chives with the breadcrumbs, the room-warm butter and the pecorino, and then add the mushroom mixture as well. Stir everything well.

Pour the veal stock or chicken soup over the gravy, bring to the boil and reduce by half. Add the mascarpone and cognac, bring to the boil again and season the sauce with salt and pepper.

After 2 hours, remove the pork nut from the oven and increase the oven temperature to 230 °C/grill setting.

Spread the mushroom-pecorino mixture on the pork nut and press it down. Immediately return to the oven.

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