Roast Loin with Parsley Puree

Preheat the oven to 80 degrees. Heat a casserole dish.

Season the meat with salt and pepper. Fry it in the hot clarified butter for about eight minutes. Put the meat into the baking dish, rub with mustard and cook on the spot in the heated oven for about 2 1/2 hours. Do not cover with foil, otherwise the heat will build up and the meat will cook too quickly.

For the puree, remove coarse stem parts of the parsley. Blanch leaves with the spinach in boiling hot salted water for one minute. Drain, squeeze and chop coarsely.

Sauté shallots in butter until soft. Add parsley-spinach vegetables and heavy cream and cook quietly for fifteen minutes, allowing the cream to thicken. Later, mash the vegetables and season vigorously with salt and freshly ground pepper.

Cut the loin into pieces. Serve the puree separately.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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