A perfect illustration of the trend to pork fillet is the following recipe, by Richard Ptacnik from Otto Ristorante in Sydney is this pork tenderloin wrapped in pancetta with parsnip puree, black pudding, crispy pigs ears and apple, prune and walnut salsa. This recipe serves 4.
2 Pork tenderloins (approx 700g total)
125g Pancetta (thinly sliced)
2 whole Pigs Ears
200g Black pudding
1/2litre Milk, Full Cream
2 Granny Smith Apples
100g Dried Prunes (halved)
10ml Walnut oil
1bunch Chives (finely chopped)
Pink Salt TT
100g Rock salt
200ml Extra virgin olive oil
300ml Cotton seed oil
Take the thyme, rosemary and garlic and add to a robot coupe. Blitz for about one minute, then add the rock salt and pulse a few times just to mix the herbs through making sure not to blitz the salt to powder. Remove from the robot and sprinkle the salt over the pig’s ears. Leave for two hours and then wash the salt off and pat dry the ears. Place the ears in a pot with the extra virgin olive oil and bring to 110degrees Celsius, cook at this temperature for about 3 hours or until tender. Remove from the oil and allow to cool until its manageable to handle. Using your hands remove the cartilage and put the ears onto a tray in the fridge to set. Once set, cut into small thin strips and shallow fry in the cotton seed oil at 170degrees Celsius until crispy. Remove from the oil and place onto some paper towels.
Peel the parsnips and cut into small even pieces, place into a large pot and cover with even parts milk and cream. Cook until the parsnips are soft, strain the liquid and then blitz in a blender until smooth (make sure to keep some of the cooking liquid in case the puree is too thick). Pass the puree through a chinois and season with salt. Keep covered in a pot until ready to reheat.
Take the pork and cut into four even pieces. Place the thinly slice pancetta onto baking paper slightly over lapping each other until the length of the pork is reached. Lay the pork at the front of the pancetta and roll until the pancetta is wrapped the pork one and a half times (do not wrap too tightly otherwise it will banana when cooking). Leave to the side until ready to cook.
Preheat oven to 200degrees Celsius.
Heat a non stick pan just smoking, add the pork and seal on all sides until the pancetta is golden and crispy all over. Place on a tray and put in the oven for approx. two minutes. Remove the pork and place on a cake rack to rest.
Meanwhile you can make the salsa.
Place the walnuts on a roasting tray and cook until golden, approx, 5 minutes. Remove and allow to cool. Take two apples, peel, and on a mandolin slice pieces 10mm thick and dice evenly. Once cut place into a bowl with the halved prunes, chives, walnuts, walnut oil and salt. Mix and keep aside until ready to plate.
Cut the black pudding into 5mm thick pieces, keeping the shape of the sausage. Allow 5 pieces for each portion. Heat a large pan with a little oil and seal the black pudding on both sides just before serving.
Reheat the pork in the oven for two minutes and then place on a chopping board. While the pork is in the oven start to reheat the parsnip puree.
Place a spoon full of puree on the left hand side of the plate and using the back of the spoon make a smear across the plate. Add the salsa in the centre of the puree. Slice the pork into five pieces and before plating put a piece of black pudding after each piece of pork. Finish with the crispy pigs ears and season with salt. Serve immediately.