Savory Pork Tenderloin with Charred Artichokes, Sweet Shallots, and Apple Puree

Method

Prepare the Artichoke Crisps

1. Heat a generous amount of oil in a deep pan over medium-high heat.
2. Using a mandolin or a sharp knife, thinly slice the unpeeled artichoke into chips.
3. Carefully place the slices into the hot oil and fry until they turn golden brown and crispy.
4. Remove them from the oil using a slotted spoon and transfer them onto a paper towel to drain excess oil.
5. While still warm, season with a pinch of salt.

Make the Burnt Apple Puree

1. Preheat your oven to 220°C (428°F).
2. Quarter the green apples and remove any seeds.
3. Place the apple quarters onto a baking tray and sprinkle an even layer of sugar on top.
4. Roast in the oven until the apples caramelize and develop a deep golden brown color, about 20-25 minutes.
5. Transfer the caramelized apples into a blender and blend until smooth.
6. Season with salt and add 1 tablespoon of balsamic vinegar for a balanced sweet and tangy flavor.
7. Pass the puree through a fine sieve to achieve a smooth consistency.

Roast the Artichokes

1. Preheat your oven to 200°C (392°F).
2. Peel the artichokes and place them on a large sheet of aluminum foil.
3. Drizzle olive oil over the artichokes and season with salt and pepper.
4. Wrap the foil tightly around the artichokes to create a sealed pouch.
5. Bake for about 30-40 minutes or until the artichokes become tender.
6. Once baked, remove them from the foil, cut them in half lengthwise, and use a kitchen torch or stovetop flame to burn the edges slightly.
7. Finish with a sprinkle of Maldon salt for enhanced flavor.

Prepare the Bacon Base

1. Bring a pot of salted water to a boil.
2. Add the whole unpeeled shallots and boil for 5-10 minutes to soften them.
3. Remove the shallots, peel them, and finely dice them.
4. In a pan over medium heat, add the diced bacon and cook until it turns golden and crispy.
5. Add the diced artichokes to the bacon and season with salt and pepper.
6. Stir in the finely diced shallots and cook for an additional 2-3 minutes.
7. Deglaze the pan with a splash of beer and let it reduce slightly, stirring to combine all flavors.

Cook the Pork Tenderloin

1. Pat the pork tenderloin portions dry with a paper towel.
2. Season all sides generously with salt, pepper, and a sprinkle of garlic powder.
3. Heat a pan with a little vegetable oil over medium-high heat.
4. Sear the pork on all sides until it develops a golden-brown crust.
5. Transfer the pork to a preheated oven at 180°C (356°F) and cook until the internal temperature reaches 62°C (144°F).
6. Remove the pork from the oven and let it rest for at least 5 minutes before slicing into medallions.

Make the Beer Sauce

1. Using the same pan from cooking the pork, add a small sprinkle of sugar and cook over medium heat until the sugar caramelizes.
2. Deglaze the pan by pouring in the beer, scraping up any browned bits from the bottom.
3. Let the beer reduce to a syrup-like consistency.
4. Add the vegetable stock and continue reducing until slightly thickened.
5. Taste and adjust seasoning with salt as needed.

Caramelize the Shallots

1. Peel the boiled shallots and cut them in half lengthwise.
2. Heat a pan over medium heat and add a small amount of vegetable oil.
3. Sprinkle sugar evenly across the pan and wait until it starts to caramelize.
4. Place the shallot halves cut-side down in the caramelized sugar and allow them to develop a deep golden-brown color.
5. Remove from heat before the sugar burns and transfer the shallots onto a plate.
6. Lightly season with salt.

Plating

1. Spoon a mound of the prepared bacon mixture in the center of each plate.
2. Arrange the sliced pork medallions neatly on top of the bacon mixture.
3. Place the burnt artichokes alongside the pork, ensuring an elegant presentation.
4. Add the caramelized shallots next to the artichokes.
5. Using a squeeze bottle, dot the plate with small blobs of the sweet and tangy burnt apple puree.
6. Drizzle the reduced beer sauce around and underneath the pork.
7. Garnish the dish by placing the crispy artichoke chips on top.
8. Finish with a few delicate carrot tops for a touch of color and freshness.

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