Step 1: Aromatics
Peel the onions and shallots. Dice the onions into a mirepoix and cut the shallots into large round slices.
Step 2: Jus
Remove any excess fat from the pork loin without boning it, and cut it into 12-ounce (350 g) pieces. Heat the grapeseed oil in a roasting pan over very high heat, and roast the pork. When it has browned lightly and evenly, add the unpeeled garlic cloves and sweat, then drain in a large colander.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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