Roast Pork Loin with Potato Gratin, Broccoli, and Horseradish Cream

Headnote

This is a composed plate built on contrast: crisp-edged roast pork, a gratin of quiet richness, and broccoli for lift and bitterness. Horseradish cream sharpens the fat and gives the dish its necessary pulse. The result should feel measured, warm, and complete.

Recipe essentials

Dish category: Main course
Cuisine or origin: European-inspired
Course type: Dinner
Yield: 1 serving
Serving size: 430 g
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Difficulty: Intermediate

Equipment

Small roasting tray
Small saucepan
Small gratin dish, approximately 12 cm x 8 cm
Saucepan for broccoli
Sharp knife
Cutting board
Fine grater
Mixing bowl
Instant-read thermometer

Ingredients

Roast pork

Pork loin, 170 g
Salt, 3 g
Black pepper, 1 g
Butter, 10 g
Garlic, 5 g, lightly crushed

Potato gratin

Potato, 120 g, peeled and sliced 2 mm thick
Heavy cream, 35 g
Cheese, 20 g, finely grated
Garlic, 3 g, finely grated
Salt, 2 g
Black pepper, 1 g
Butter, 5 g, for the dish

Broccoli

Broccoli, 60 g, trimmed into small florets
Salt, 1 g

Horseradish cream

Horseradish cream, 25 g
Heavy cream, 10 g
Parsley, 2 g, finely chopped
Black pepper, 1 g

Method

1. Heat the oven to 190°C. Butter the gratin dish with 5 g butter. In a bowl, combine the potato slices with 35 g heavy cream, 3 g garlic, 2 g salt, and 1 g black pepper. Arrange the potatoes in neat overlapping layers in the dish, then finish with the cheese. The surface should be evenly coated and the cream should sit just below the top layer.

2. Place the gratin in the oven and bake for 30 to 35 minutes, until the potatoes are tender at the center and the top is deeply golden. The cream should be reduced and lightly bubbling at the edges.

3. While the gratin bakes, season the pork loin with 3 g salt and 1 g black pepper. Heat a small roasting tray over medium-high heat, add 10 g butter and the crushed garlic, then place in the pork. Sear for 2 to 3 minutes on each side until the surface is well browned. Transfer the tray to the oven and roast for 12 to 15 minutes, until the internal temperature reaches 63°C. Rest the pork for 8 minutes before slicing. The flesh should remain juicy, with a faint blush at the center.

4. Bring a small saucepan of salted water to a boil. Add the broccoli and cook for 2 minutes, until bright green and just tender. Drain immediately and season with 1 g salt. The florets should retain firmness and clarity of color.

5. In a small bowl, combine the horseradish cream, 10 g heavy cream, parsley, and 1 g black pepper. Stir only until smooth and lightly aerated. The sauce should be sharp, pale, and supple.

Plating and serving

Slice the pork into even pieces and set it slightly overlapping beside the gratin. Place the broccoli in a compact line to one side. Spoon the horseradish cream alongside or just over the pork, keeping the plate clean and balanced. Serve immediately while the gratin remains creamy and the pork is warm.

Professional notes

Do not overbake the pork; it must rest into tenderness, not dryness. Slice the potato thinly and evenly so the gratin cooks with structure and a clean interior. The horseradish cream should stay bright and restrained, never heavy enough to obscure the pork.