Funky Ibérico

Ingredients (4 servings)

• 8 Aviko Hashbrown Röstiko Rounds
• 600 g Ibérico or suckling pork loin 
• 4 tbs olive oil 
• 16 green asparagus 
• 1 tbs cress of your choice 
• 3 tbs herbed oil (see tip)

Preparation method

Ca. 40 minutes

• Brush the pork loin with 2 tablespoons of olive oil and sprinkle the meat all over with salt and pepper. Grill the meat on the hot barbecue or in the grill pan for 15-20 minutes, depending on the thickness, until nicely browned and pink on the inside, or slightly further cooked, to taste. Cover the pork loin loosely with aluminium foil and leave to rest on a chopping board for 10 minutes. 
• Grill the rösti rounds golden brown and crunchy on the barbecue in the meantime, approximately 10 minutes, or prepare them according to the instructions on the packaging. 
• Cut off the woody ends of the asparagus. Brush the asparagus lightly with 2 tablespoons of olive oil. Grill them until al dente with attractive grill stripes, on the barbecue or in the grill pan in 6-8 minutes. 
• Divide the asparagus over 4 plates. Cut the pork loin into 8 nice slices. Arrange the meat, overlapping with the rösti rounds, on top of the asparagus. 
• Garnish the plates with the cress and drizzle with herbed oil if required. 

Tip: Garnish the plate with a little herbed oil made from extra virgin olive oil and finely chopped basil, parsley and/or tarragon.