With Fennel Puree, Arugula and Fennel Salad, Spanish Chorizo-Banyuls Jus
- 1 2lb pork tenderloin
- 10 slices smoked bacon
- 3 T soybean oil
- 3 fennel bulbs
- 1 QT milk
- ½ Cup banyuls vinegar
- ½ Cup Spanish chorizo, cut into a small dice
- 1 Cup demi glace
- 1 T unsalted butter
- 2 T extra virgin olive oil
- 1 lemon, juiced
For the pork tenderloin and the sauce:
Using a sharp knife, remove all of the silver skin from the pork tenderloin. Lay a piece of plastic wrap down and place the slices of bacon on top of it so that they overlap each other ¼ inch.
Place the cleaned pork tenderloin at the bottom of the bacon and roll it towards the top, so that it is tightly wrapped in the sliced bacon.
Heat a heavy skillet or cast iron pan over medium-high heat, add the soybean oil, and then the pork tenderloin. Cook on all sides until the bacon is almost fully crispy, then place the pan with the pork into a preheated 400° oven until the internal temperature reaches 140°. Remove the pan from the oven, remove the pork from the pan and let it rest for 10 minutes.
Pour the grease out of the pan and return it to medium heat, deglaze with the banyuls vinegar, reduce the liquid down to approximately 1 tablespoon, add the chorizo and the demi glace, bring to a boil and add the butter. once the butter has emulsified into the sauce, remove from heat.
For the fennel puree:
Roughly chop 2 heads of fennel, place in a saucepot, cover with milk, season with salt and pepper, simmer until fennel is tender. Strain the fennel out of the milk, and put the fennel into a blender, add 3 tablespoons of the milk that it was cooked in, and puree until smooth. Taste and season with additional salt and pepper.
For the salad:
Using a mandolin, shave the remaining head of fennel as thinly as possible. Gently toss the shaved fennel with the arugula, extra virgin olive oil and lemon juice.