Name: Charred and Roasted Pork Tenderloin with Black Trumpet Emulsion
Yield: 4 servings
Ingredients: ½ tsp black peppercorns (2 ml); ¾ tsp coriander seed (3 ml); 1 tsp black salt (or kosher salt) (5 ml); 1 tsp granulated sugar (5 ml); 1 Tbsp dried black trumpet mushrooms (15 ml); 4 5½ to 6-ounces pork tenderloin (4x 156 to 170 grams); Splash grape seed oil; 1 knob Knob of butter; splash olive oil; ½ cup diced black pudding (125 ml); 1 clove garlic, minced; 2 shallots, finely diced; ¼ tsp chile flakes, dried (1 ml); 2 cup dinosaur kale (blanched) (500 ml); ¼ cup chicken stock (60 ml); Salt and pepper, to taste; ½ tsp balsamic vinegar (2 ml); ¼ cup black trumpet mushrooms (60 ml); 2 shallots, finely diced; 1 clove of garlic, minced; 2 Tbsp of butter (30 ml); ¾ cup of black trumpet mushrooms (175 ml); ¾ cup of chicken stock (175 ml); Salt and pepper; 2 Tbsp crème fraiche (30 ml); 1 tsp of truffle oil (15 ml); Vegetables, to accompany the dish (try black carrots, black radish or any favourite vegetable

Charred and Roasted Pork Tenderloin with Black Trumpet Emulsion

Yields

4 servings

Recipe Courtesy Michael Bonacini, Cook Like a Chef.This dish is excellent served with pheasant, venison, veal tenderloin or even a good grain-fed chicken. You may wish to serve black carrots, black radish or any other vegetable of your choice to accompany this dish. Any juices from the pork tenderloin accumulated on the plate as the meat rests, add to the kale mixture or to the emulsion just before serving. “Waste not, want not!”

ingredients

Seasoning Rub

tsp black peppercorns (2 ml)

tsp coriander seed (3 ml)

tsp black salt (or kosher salt) (5 ml)

tsp granulated sugar (5 ml)

Tbsp dried black trumpet mushrooms (15 ml)

4 5½

to 6-ounces pork tenderloin (4x 156 to 170 grams)

Splash grape seed oil

knob Knob of butter

Dinosaur Kale and Black Puddin

splash olive oil

cup diced black pudding (125 ml)

clove garlic, minced

shallots, finely diced

tsp chile flakes, dried (1 ml)

cup dinosaur kale (blanched) (500 ml)

cup chicken stock (60 ml)

Salt and pepper, to taste

tsp balsamic vinegar (2 ml)

cup black trumpet mushrooms (60 ml)

Black Trumpet Emulsion

shallots, finely diced

clove of garlic, minced

Tbsp of butter (30 ml)

cup of black trumpet mushrooms (175 ml)

cup of chicken stock (175 ml)

Salt and pepper

Tbsp crème fraiche (30 ml)

tsp of truffle oil (15 ml)

Assembly

Vegetables, to accompany the dish (try black carrots, black radish or any favourite vegetable

Ingredient Substitution Guide

directions

Step 1

Add black peppercorns, coriander seeds, black salt, granulated sugar and trumpet mushrooms to a spice grinder or coffee grinder. Grind spice mixture to a fine sandy texture. Alternatively, grind the spices using a mortar and pestle, but the final texture of the rub will be coarse. This seasoning rub can be kept in an airtight container for up to three months.

Step 2

Thoroughly rub the pork tenderloin with generous amounts of the seasoning rub. Let sit for 20 to 30 minutes so the flavours penetrate the pork.

Step 3

Preheat oven to 400 to 425 degrees F.

Step 4

Heat a large heavy-bottomed frying pan (with oven proof handles) over medium high heat. Add a splash of grape seed oil and a good knob of butter. Sear the pork tenderloins in the pan, turning from time to time so pork browns evenly on all sides. Transfer to oven cook pork until just cooked to a pink and tender stage, about 6 to 8 minutes. Let rest 8 to 10 minutes, keeping warm.

Step 5

In a small sauté pan over medium heat, add 1 tbsp. oil. Add the black pudding and cook gently, allowing the pudding to take on a little colour and to render out some of the flavourful oils, about 5 to 7 minutes.

Step 6

Add garlic, shallots and chile flakes and continue to cook gently for a further 2 to 3 minutes. Add the kale and moisten with a splash of chicken stock. Season the mixture with salt and pepper. Let simmer gently until kale is soft and tender and absorbs the chicken stock. Remove from heat, add a splash of olive oil, balsamic vinegar and fold in a few fresh black trumpet mushrooms.

Step 7

In a small saucepan over medium heat, add butter, shallots and garlic. Gently cook until the shallots are soft. Add the black trumpets, cook lightly for 1 to 2 minutes. Add the chicken stock and bring to a simmer. Season the mixture with salt and pepper. Reduce mixture by about 1/3.

Step 8

Transfer to a food blender and puree until smooth, about 1 to 2 minutes. Transfer back to the saucepan and bring back to a simmer. Add the crème fraiche, truffle oil and the last of the butter. Then using a small hand blender, aerate the sauce to create a light, foamy, very creamy and velvety emulsion. Adjust the seasoning if needed and serve.

Step 9

Using 4 hot serving plates, add to the centre of each one, a small amount of the kale and black pudding sauté. Cut the pork tenderloins in ½ and add a ½ to each plate, sitting the pork tenderloin cut side up on top of the kale. Spoon on top of pork tenderloin the black trumpet emulsion. Garnish as needed. Serve immediately.

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