Pork Tenderloin Prepared by your Personal Chef in Boulder– it is wrapped in pancetta with a parsnip puree, including black pudding, pig ear crisps and apple, prune & walnut salsa.  This is a recipe for four people.  

 

INGREDIENTS:

2 - Pork tenderloin (around 690g total)

125grams Pancetta (that are thinly sliced)

2 whole Pigs Ears (which is kind of gross)

200 grams of Black pudding

550 grams of Parsnip

.5 litres of Cream

.5 litres Milk - Full Cream Variety

Two Granny Smith Apples

100 grams of Dried Prunes (halved)

50 grams Walnuts

10 ml Walnut oil

One bunch of Chives (finely chopped)

Himalayan Pink Salt

100 grams of Rock salt

Two sprigs of Thyme

Two sprigs of Rosemary

Five grams of Garlic

200 ml Extra virgin olive oil

300 ml Cotton seed oils

 

Process:

To a robot coupe ad rosemary, thyme and garlic.  Blend for about one minute or so and then add rock salt – blend pulse a few more minutes to mix the herbs – don’t overdo it.  Sprinkle salt over the pig ears and leave it for two hours, wash off the salt and pat the ears dry.  Now put the ears in a pot of water at 110 degrees, add extra virgin olive oil and cook for approx. 3 hours after which the ears should be tender.  Allow to cool after removing from the oil so it can be handled.  Remove the cartilage and place the ears on a tray in the refrigerator to setup. 

 

Once ready, cut into thin strips and fry in cotton seed oil at 165 degrees until crisp.  Dry on paper towels.

Cut the parsnips into small even pieces after you have peeled them.  Then put them in a large pot and cover with the milk and cream evenly.  The parsnips should be cooked until soft then strain the liquid and blend until smooth – keep the cooking liquid and blend for a smooth consistency.  Use a chinois to run the puree through and season with abit of salt.  Store in covered pot until ready to reheat later.

Cut the pork into even pieces – around 4 of them.  Take the thinly sliced pancetta and place onto baking paper.  You want to slightly overlap each piece until the end of the pork has been reached.  The pork should lay in the pancetta which is wrapped 1.5 x around the pork without wrapping it too tightly which will lead to issues when baking.  Set it to the side until ready to cook.

The oven preheat should be around 200

​

The non-stick pan should be heated so it just starts to smoke – then add the pork and make sure it is sealed all the way around until the pancetta is crisp and has a golden hue all over it.  Two minutes on a tray in the oven and then place on a rack to rest in wait.

​

Now is the time to prep the salsa:

​

Use a roasting tray for the walnuts – they should cook until gold in color which will take around 5 minutes afterwhich you can remove them.  Let them cool.  Now peel two apples and then use a mandolin to slice pieces around 10 mm thick then dice evenly.  Put cut pieces in a bowl with the prunes which are halved, walnuts, chives, walnut oil and of course the salt.  Stir thoroughly and set aside until the full plate is ready.

​

The thick black pudding needs to be cut in to 5 mm pieces which keeps the overall shape of the sausage.  There should be around 5 pieces in each portion.  The black pudding should be sealed on each side and cooked in a little oil.  Now reheat the pork in your oven for a few minutes and place on your chopping blocks.  Reheat the parsnip puree while the pork is in the oven.

Plating:  Place a dollop of puree on left of the plate and smear it across the plate with the back of the spoon.  We usually add the salsa in the center of the puree.  Five sliced pieces of pork with a piece of black pudding for each bit of pork.  Add pig ears and salt and then devour!