Pork Loin: Whisk salt into cold water to make brine for loin. Cut the lion away from the fat layer of the Pork. Discard the fat. Trim Excess chain meat of edge and top of loin. Brine the loin for 30 minutes then drain off, rinse and dry on paper towel. Pull pork out of fridge 15 minutes prior to cooking. Place in cast iron pan, medium to hot heat and seal all sides of pork. When sealed place on wire rack on a tray and cook in oven for roughly 8-10 mins, until desired temperature. When out of oven, rest pork in a warm spot. Crumb on side of the pork and carve into sliced of choosing. Add salt and serve.
Macadamia and Celeriac Puree: Sweat celeriac and Mushroom down in pan with 20ml veg oil and butter, when celeriac is soft, add milk and chicken stock, reduce by 1/3. Add macadamias, and put non a lid. Take off the heat and allow too steep for 15 minutes. When ready blend in vita prep, add sour cream, xanthana and ver jus. Blend until smooth and pass through chinois onto a bowl over ice water. When cool season with salt and taste.
Celeriac oil: Blanch parsley and celeriac leaves for 3mins in salted boiling water. Ice down and drain excess water. Pan fry stems and spices for 1 minute until soft and green, Blend all ingredients on high for 3 mintues. And place oil over ice. When cold strain through filter paper and discard the pulp
Macadamia Crumb: In thermo mix blend bread until desired crumb. Chop garlic finely and toast in a pan on the stove. Once toasted drain on a tray with paper towel to soak excess oil. Toast macadamias at 150g 13 mins. Blend in thermo until desired crumb texture is made. Toast junipers and blend in vita prep. Until powdered Place all ingredients in bowl mix together. Store in container until needed.
Mushroom and Persimmon Emulsion: Peel and dice persimmon and store in container Remove stalk from mushroom, keep for puree. Dice mushrooms, cook off in 10g butter and 10g vegetable oil When sweated down add a pinch of salt, then add 50g chicken stock reduce by 2/3. Add butter to make an emulsion on the heat stir in until all butter is emulsified. Add diced persimmon. And garlic chives. Add more chicken stock if too thick. Add lemon juice to taste
Garnish: Char garlic chives on flat top and dress with olive oil. Add mustard lead and garlic chives to plate to garnish.