Echine de porc rotie à la broche au cidre Basque et la sauge

I love pork loin, this cut of meat with its intramuscular fat cooks wonderfully well on a spit. Spit-roasting on a griddle is a gentle cooking method that doesn't damage the meat, making it all the more tender and flavorful. The marinade and sauce are a nod to the Basque Country; dry Basque cider is essential. The Espelette pepper mustard adds a beautiful touch to this family dish. #recipe #griddle #chefounet #simogas #petricorena You can order my new Big Book of Cooking: Marinades, Rubs, Sauces at this link: https://www.cuisine-a-la-plancha.eu/m... To buy my other books: My Kamado Cooking: at this link: https://www.cuisine-a-la-plancha.eu/m... The Big Book of Low-Temperature Sous-Vide Cooking: https://www.cuisine-a-la-plancha.eu/l... Plancha Cookbooks: https://www.cuisine-a-la-plancha.eu/c... To become one of our partners, write to me: [email protected] Petricorena products are available here: https://petricorena.com Join our community on Facebook:   / chefounet.plancha     / 351368352831932   and   / 3377703629171498   Recipe ingredients: Serves 6-8 1 pork loin roast (1.5 kg) Marinade: 3 tablespoons of wholegrain mustard with Espelette pepper 8 cl of SakaRi mild barbecue sauce 1 dash of Basque flavored vinegar (SakaRi) 1 teaspoon ground sea salt 1 teaspoon chopped sage 5 cl olive oil Sauce: 2 finely chopped shallots 3 cl olive oil or a knob of butter 50 cl Basque cider 1 dash of SakaRi flavored vinegar 20 cl meat juice or veal stock 20 cl double cream 2 tablespoons chopped sage 100 g apple (Golden Delicious or Jonagold), diced Vegetables: 1 small Chinese cabbage 1/2 Romanesco cauliflower 2 bicolor carrots 350 g fresh or frozen wild mushrooms (Porcini, hedgehog mushrooms, chanterelles, wood blewits) 50 g butter Herbs to taste Coarse ground sea salt and Espelette pepper