Québec Pork Loin in an Old Cheddar and Maple Sugar Crust with a Maple Black Garlic Purée

Old Cheddar Crust

• 2 cups fresh bread crumbs
• 1/2 cup gray shallots, chopped
• 3 cloves of garlic, chopped
• 1/3 cup Sortilège Canadian whisky and maple syrup liqueur
• butter, melted
• 1/3 cup Québec old cheddar, grated
• 2 2/3 oz fresh rosemary, leaves only
• 3 tablespoon maple sugar, grated
• 1/3 cup Salt and pepper, hand-ground

Pork Loin

• 1 pork loin (5 ribs)
• Salt and pepper, hand-ground
• 2 2/3 oz butter

Black Garlic Purée

• 2 bulbs of black garlic
• 1/4 cup gray shallots, finely chopped
• 3/4 cup chicken stock (white stock)
• 3 tablespoons maple syrup
• Salt, to taste
• 2 tablespoons butter

Old Cheddar Crust

1. Make the bread crumbs from crustless sliced bread in a food processor. Set aside.
2. In a small saucepan, sauté the shallots and garlic in butter, and flambé with the maple liqueur.
3. In a bowl, combine the melted butter and grated cheese. Add the other ingredients and make into a paste.
4. On wax paper, form the paste into a cylinder shape, and roll it up tightly. Wrap with aluminium foil and seal the ends well. Refrigerate for 1 – 2 hours.
5. Cut into 1 cm (1/2 in) rounds. Set aside

Pork loin

1. Remove the skin (rind) or ask your butcher to do so. Season well with salt and pepper.
2. In a hot skillet, brown the loin on all sides in butter.
3. Transfer to an ovenproof dish and cover with the crust rounds.
4. Roast at 180°C (350°F) for 30 – 35 minutes or until the internal temperature reaches 62°C (145°F). (If desired, brown the surface by turning the oven to broil.)
5. Remove from oven, cover loosely with aluminium foil, and allow to rest for about 20 minutes.
6. Slice and serve with the black garlic purée.

Black Garlic Purée

1. Peel the cloves.
2. In a skillet, sweat the shallots in butter.
3. Add the black garlic and chicken stock, then the maple syrup and salt.
4. Cook for 10 minutes over medium heat, then add to blender.
5. Add the butter and blend (beat), then serve.