PORK TENDERLOIN WITH SPECK, AUBERGINE, PICKLED

ONION AND DRIED TOMATO

INGREDIENTS COOKING INSTRUCTIONS

300g speck, thinly spiced For the aubergine
2 pork tenderloins
1 Preheat an oven to 250°C.
10 sage leaves
5 aubergines 2 Place the aubergine on an oven rack and cook in the preheated oven for 20 minutes until
200ml reduced veal stock   they are charred on the outside.

Extra virgin olive oil

3 Remove from the oven and allow them to cool. Reduce the oven temperature to 180°C.
Salt & pepper Scrape the flesh out of the skin, chop roughly and season. Season the aubergine flesh with
A pinch of coffee powder garlic oil, a pinch of coffee powder (to give a smoky flavor), salt and pepper, and chopped
chives.
6g garlic oil
70g pickled red onions For the pork tenderloin
1 bunch of chives, chopped
100g dried ricotta
1 Wrap the pork tenderloin in sage leaves and speck. Place the pork in the fridge and chill for
Knob of butter  10 minutes.

2 Heat a non-stick frying pan with a splash of extra virgin olive oil.

3 Sear the pork for 5 minutes. Take off the heat and add a knob of butter.

4 Transfer to the oven and cook for 10 minutes. Remove from the oven and rest on a tray for 10
minutes.

To serve

1 Carve the meat in thick slices and serve on a long plate with scoops of the aubergine.

2 Dress with the dried tomato, picked onion and spoon over hot veal stock.

3 Finish off with shavings of dried ricotta.

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