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!”
Dinosaur Kale and Black Puddin
Black Trumpet Emulsion
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.
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.
Preheat oven to 400 to 425 degrees F.
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.
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.
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.
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.
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.
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.