Yields: 4 pieces
Ingredients:
Pork Tenderloin
4 4oz pieces
1T Blended Oil
Salt and Pepper to taste
Pork Belly
1 Pork Belly
2 C Salt
1 C Sugar
1t Smoked Paprika
1t Cinnamon
1t Nutmeg
1T Espresso
Cauliflower Puree
1 T Extra Virgin Olive Oil
1 Onion Small Dice
1 head cauliflower
1 apple
1 sprig thyme
1 quart heavy cream
1 pint water
Salt to taste
Pickled Cauliflower
1 head Cauliflower
4oz Champagne Vinegar
2T sugar
2T salt
Garnish
1 C Swiss Chard
Preparation:
For the Pork Belly
Mix together all dry ingredients, generously pack around the pork belly (skin and bone removed).
Allow to cure for 24 hours, take off cure and rinse. Place pork belly in a pre heated 400 degree oven and roast for about 2 hours or even browning has occurred on the belly. Portion to 2oz pieces.
For the Cauliflower Sauce
Pre-heat a sauce pot over medium heat, add the oil, then the onion apple and cauliflower, sweat out. Once vegetables are soft add cream and water. Once its brought to a boil, simmer for 20 minutes. In a blender add the contents of the pot. Puree, adjust seasoning & serve.
For the Pickled Cauliflower
Slice 1 head of cauliflower, into tiny florets. Gently bring 4oz of champagne vinegar, 2T of sugar and 2T of salt up to a just boil, add cauliflowers and remove from heat. Allow cauliflower to cool in the pickling liquid. Cover and refrigerate, ideally for 24 hours before using.
For the Pork Tenderloin
Heat a sauté pan over medium heat, add 1T of oil. Season pork with salt and pepper. Sear pork tenderloin on all sides and finish in a pre-heated (350 degrees), till internal temperature reaches 145 degrees.
For the plate up
Start by placing the cauliflower puree on the bottom of a plate. Slice the pork tenderloin and belly and place around the plate. Garnish with some freshly wilted Swiss Chard and pickled cauliflower.