Pork fillet medallion, stuffed with asparagus, horseradish-flavored poultry jus, Brussels sprout petals, cranberry foam

Serving: 1

Ingredients

  • 2 slices of mild chorizo ​​to cook
  • 1 onion
  • 2 cloves of garlic
  • 60 ml (4 tbsp) olive oil
  • 15 ml (1 tbsp) maple syrup
  • 8 green asparagus
  • 30 ml (2 tbsp) white balsamic vinegar
  • 1 pork tenderloin heart (the thick portion of about 6’’ long)
  • 4 slices of bacon
  • Qs unsalted butter
  • Qs olive oil
  • Micro shoots / Flowers (decoration)

Brussels sprouts

  • 250 ml (1 cup) Brussels sprouts
  • QS butter
  • 1 clove of garlic, chopped
  • 15 ml (1 tbsp) syrup
  • 15 gr of parmesan

The foam

  • 250 ml (1 cup) cranberry or blueberry juice
  • 1 pinch of salt
  • 5 ml (1 tsp) versawhip

The juice poultry

  • ½ chicken carcass
  • 30 ml (2 tbsp) olive oil
  • 1 clove garlic, minced
  • 7.5 ml (1 tbsp) horseradish
  • 125 ml (1/2 cup) white wine
  • 60 ml (4 tbsp) water
  • 15 ml (1 tbsp) butter

Preparation

  1. Preheat the oven, rack in the center to 220 °C (425 °F).
  2. Dice the chorizo.
  3. Finely slice the onion.
  4. Chop the garlic and puree.
  5. In a hot frying pan, over high heat, in a little oil, brown the chorizo ​​and onion for 5 minutes, stirring occasionally.
  6. Add the garlic, maple syrup, a little pepper and over low heat, cook for 3 to 4 minutes.
  7. Trim the asparagus stems.
  8. In a hot pan over medium heat, sauté the asparagus in a little butter for 2 to 3 minutes.
  9. Add the balsamic vinegar. Check the seasoning and set aside off the heat.
  10. Set aside 3 asparagus spears for decoration.
  11. On the work surface, using a chef's knife, gradually cut the piece of pork tenderloin to form a fairly thin strip of meat (make a cut about ¼ inch high and gradually cut the meat while rolling it).
  12. On the strip of meat, spread the prepared chorizo ​​and onion mixture and at one end, place the asparagus.
  13. Roll the strip on itself, starting with the asparagus side.
  14. On the work surface, spread the 4 slices of bacon, side by side, overlapping them slightly.
  15. At one end of the bacon slices, place the pork tenderloin roll and completely coat it with bacon.
  16. In a hot pan over medium heat, sear all sides of the tenderloin until lightly browned.
  17. On a baking sheet, place the pork tenderloin and cook in the oven for 15 minutes, until the internal temperature reaches 63°C (145°F).
  18. Remove from the oven, cover with aluminum foil and let rest for a few minutes.
  19. Cut into 3 sections.
  20. Cut the chicken carcass into pieces.
  21. In a hot pan over high heat, in a little olive oil, brown the pieces of chicken carcass for 5 minutes, stirring occasionally.
  22. Add the herbes de Provence, garlic, horseradish, deglaze with white wine and water, and reduce by half.
  23. Strain everything and return the liquid to the pan, reduce a little more if necessary.
  24. Add the butter and mix. Check the seasoning and set aside.
  25. Cut the Brussels sprouts, after removing the stem and the first leaves.
  26. Gradually remove the rest of the stem to have all the Brussels sprouts in petals.
  27. In a hot pan, over high heat, in a little butter, sauté the Brussels sprouts and garlic, 2 minutes.
  28. Pour the Brussels sprouts into a bowl, add a little salt, pepper, maple syrup, grated parmesan and mix.
  29. Using the stand mixer, whisk the cranberry juice, pinch of salt and versawhip, until foamy.
  30. Arrange the plate by arranging all the elements and a few sprouts for decoration.

Equipment:

  • Cutting board
  • Chef's knife
  • Paring knife
  • Table trash can
  • Damp cloth
  • 10'' non-stick pan
  • 8'' non-stick pan
  • Tongs x 2
  • Spatulas x 2
  • Small cookie sheet or baking dish
  • Fine sieve or strainer
  • Stand mixer
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