Preparation for pork tenderloin:
1 pork tenderloin, trimmed
1 head of Swiss chard (or spinach, bok choi, etc)
4 slices of jambon (prosciutto), or ham or cured lard
optional: raisins, pine nuts, chunks of aged cheese
- Wash, blanch and shake the chard leaves. Pat dry.
- Cut the meat lengthwise to obtain a thin rectangular shape, pound the meat to make it as thin as possible.
- Season lightly with salt and pepper, then cover the meat with the leaves, add at this point raisins/pine nuts/cheese if you like, then add the prosciutto slices.
- Roll the meat to form a long, compact log-shaped roast and secure with cooking twine at regular intervals.
- Preheat a skillet with oil and butter, season with salt and pepper and then sear well. Remove from the pan, slice to portion it (cut in between the twine loops so that the individual portions don't fall apart) and then return to the pan to sear the flat sides of the portions.
- If the slices are thick you can finish them in the oven while you complete the side- dishes and srat plating them.
Cook until inside is only slightly pink, do not overcook or it will dry out.
Preparation for Fig Sauce:
4 or 6 ripe figs, washed, chopped
1c red wine (chianti, bordeaux, cote du rhone...)
1 cinnamon stick
1 tsp black peppercorn
1 tsp balsamic vinegar
1 tsp honey
2 bay leaves
1 cup Heavy cream (35%)
- In a small saucepan add figs, wine, cinnamon and pepper. Bring to a boil.
- Let alcool evaporate, then reduce by half.
- Off heat, remove cinnamon stick.
- Puree in a blender (add a bit of water if too thick), then strain through a fine mesh.
- Add balsamic vinegar and honey. Adjust thickness with water if necessary.