Iberico Pork Secreto With Fennel Onion Puree And Oloroso Pan Juices Recipes

IBERICO PORK SECRETO WITH FENNEL, ONION PUREE AND OLOROSO PAN JUICES

Steps:

• For the caramelised onion puree, place a heavy based medium sized pan onto a low medium heat. Add the butter followed by the onions. Gently fry the onions, sugar and thyme, stirring regularly for 15 -20 minutes until soft, sweet and golden. Place the onions into a food processor or blender and blend until smooth and creamy. Season with salt and add a touch of warm water if the puree seems to be a little thick. Pop the puree into a clean pot or squeezy bottle that can be reheated easily, cover and set aside.
• For the chargrilled fennel, place a heavy based cast iron chargrilled pan onto a moderate heat. Brush the fennel slices with olive oil and cook for 3 minutes on each side or until well charred. Keep warm.
• Heat some oil in a medium sized frying pan, once hot, fry the secreto pieces for about 3 minutes on each side. Keep the heat on a medium setting. Do not move the secreto pieces around, as this will prevent them from caramelising and getting crispy. Once cooked, take the secreto pieces out and allow them to rest for a couple of minutes in a warm place. The secreto should be served medium rare to medium.
• In the same frying pan, drain the excess of fat, add the oloroso sherry and boil on a high heat until the liquid had reduced by two thirds. Make sure you scrape the caramelised sticky bits from frying the secreto. Add the chicken stock and reduce by two thirds again. Reduce the heat, season with salt and a tablespoon of butter to make the reduction silky and glossy. Do not boil the sauce at this stage or the butter will split.
• To plate the dish, make sure you serve it on a hot plate. Spoon the hot caramelised onion puree over the plate and lay on some slices of chargrilled fennel. Slice the secreto into thin pieces and lay on top of the hot puree. Sprinkle with some sea salt and freshly cracked black pepper. Spoon over some of the oloroso sauce and drizzle a few drops of a fruity extra virgin olive oil. Serve immediately.

PORK TENDERLOIN WITH SAUTEED ONION AND FENNEL AND FENNEL CREAM

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds. Reduce heat to medium-low. Stir in sliced fennel and onion and sauté until vegetables are very tender and caramelized, about 40 minutes. Add 1 tablespoon minced garlic and sauté until tender, about 5 minutes. Season with salt and pepper. (Fennel mixture can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 450°F. Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Season pork tenderloins with salt and pepper. Add pork to skillet; cook until brown on all sides, about 10 minutes. Transfer pork to baking sheet; reserve drippings in skillet. Roasts pork until thermometer inserted into center registers 150°F, about 5 minutes. Remove pork from oven; cover with foil and keep warm.
• Meanwhile, add minced shallots and remaining 1 teaspoon crushed fennel seeds and 1 tablespoon garlic to skillet with drippings and sauté over medium heat until shallots are tender, about 2 minutes. Increase heat to high. Add white wine and boil until liquid is reduced to glaze, about 2 minutes. Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes. Season sauce to taste with salt and pepper.
• Rewarm fennel mixture over medium heat until heated through. Divide fennel mixture among 4 plates. Cut pork into 1/2-inch-thick rounds. Arrange pork atop fennel. Spoon sauce over pork. Garnish with fennel fronds.