INGREDIENTS
Pork tenderloins:
2 pork tenderloins, trimmed
12 pieces thinly sliced pancetta
2 tablespoons vegetable oil
Salt and pepper
Wild mushrooms:
3 potatoes, cooked and pureed
100g/ 3 ½ oz sliced mushrooms
100g/ 3 ½ oz wild mushrooms
50g/ 2 oz butter
2 cloves garlic, crushed
Salt and pepper
50ml/ 2 fl oz double cream
Splash of vegetable oil
Granny Smith dressing:
150g/ 5 oz sugar
100ml/ 3 ½ fl oz cider vinegar
1 granny smith apple, peeled and finely diced, trimmings reserved
150ml/ 5 fl oz apple juice
1 sprig fresh thyme
300ml/ 10 ½ fl oz chicken stock
150g/ 5 fl oz butter
1 lemon squeezed
Salt and pepper
1 carrot, finely diced and blanched
1 parsnip, finely diced and blanched
1 turnip, finely diced and blanched
1 beetroot, finely diced and blanched
1 tbsp chopped chives
Recipe continues
METHOD
Slice the pork tenderloin into 12 pieces and season with salt and pepper. Wrap each piece of pork in pancetta.
Heat 2 tablespoons of vegetable oil in a hot sauté pan until hot. Add pork, season with black pepper and sauté for 2 to 3 minutes on each side and set aside.
For the wild mushrooms, sauté the mushrooms in a little oil for 2 minutes then add the add garlic, the butter and season with salt and pepper. Add the double cream to the mushroom mixture and bring to a simmer. Fold into the potato puree and season with salt and pepper place into a piping bag and reserve.
For the granny smith dressing, heat a large pan over a high heat. Add sugar to the pan and cook until the sugar browns lightly, add the cider vinegar, apple trimmings, juice, fresh thyme and stock. Let the sauce simmer until it reduces to by 3/4. Season with salt and pepper.
Pass mixture through a sieve and whisk in butter and lemon juice just before serving add the vegetables, diced apple and chives. To serve, pipe the mash into the centre of the serving plates top each with the pork and finally dress with the granny smith sauce.