Pork Loin with Herb Crumb, Mustard Mash & Balsamic Shallot Sauce - Tom Aikens

Ingredients

• 4 x 150g pork loin fillets
• 3 tbsp flour, seasoned
• 2 eggs, whisked with 100ml milk
• 50ml vegetable oil
• 20g butter
• Zest of ½ lemon
• 1 garlic clove, finely chopped
• 1 tbsp parsley leaves, roughly chopped
• 1 tbsp olive oil
• 60g panko breadcrumbs
• Salt & pepper, to taste
• 1 whole Romanesco cauliflower
• 20g Parmesan, grated
• ⅓ of the parsley crumb
• 20ml olive oil
• 2 banana shallots, finely sliced
• 2 garlic cloves, finely chopped
• 40ml vegetable oil
• 15g butter
• Few sprigs of thyme
• 1 tbsp brown sugar
• 50ml balsamic vinegar
• 150ml brown stock (chicken or veal)
• 5 medium potatoes (approx. 600g), peeled & halved
• 3 litres water
• 60g salt (50g for cooking water, 10g for mash)
• 80g butter
• 100ml warmed milk
• 1 tbsp Pommery mustard
• ½ tsp Dijon mustard
• 8 turns of black pepper