Pork Tenderloin Wrapped - It's Always Noon - 01/26/2024
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https://www.raiplay.it/programmi/esem... - Fabio prepares a second course featuring pork tenderloin accompanied by mashed potatoes and pears. Fabio, after cleaning the pork tenderloin, cuts it lengthwise into three pieces that he seasons with salt and smoked paprika. He then lays out the slices of smoked bacon, sprinkles them with egg white and then uses them to completely wrap the pieces of meat. Using some film, he seals the meat well, transfers it to a baking dish with high edges and covers everything with water. After cooking in the oven for 50 minutes at 100 degrees, he removes the film and browns the meat in a pan with clarified butter, unpeeled garlic, rosemary, thyme and bay leaves. In the meantime, Fabio prepares the pears, which he peels and cuts and cooks for 15 minutes in a saucepan with the Nero d'Avola wine, water, honey, cinnamon, star anise, peppercorns, juniper berries, bay leaves and salt. He then drains the pears, filters the liquid and leaves it to cook until it has a syrupy consistency. For the puree, Fabio boils the potatoes and pumpkin in water, then passes them through a potato masher and mixes them with butter, rosemary, salt, pepper and milk. In a separate pan, he sautés the previously boiled chard with oil and garlic. When everything is ready, Fabio plates the sliced pork fillet, with the chard, the puree and the pears in wine. Finish with the reduction. Ingredients 1 pork fillet 10 slices of smoked bacon smoked paprika 1 egg white 50 g clarified butter 1 clove of garlic thyme rosemary 1 bay leaf salt and pepper For the Nero d'Avola pears 2 pears 500 ml Nero d'Avola 500 ml water 1 piece of cinnamon star anise peppercorns juniper berries bay leaf 1 tablespoon honey For the puree: 300 g celeriac 300 g potatoes Fresh rosemary 500 ml milk Butter To finish: a bunch of chard 1 clove of garlic Cooking: 100° for 50 minutes
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