Pork Tenderloin with Speck, Aubergine, Pickled Onion and Dried Tomato

14 INGREDIENTS • 11 STEPS • 50MINS

Pork Tenderloin with Speck, Aubergine, Pickled Onion and Dried Tomato

Savor Pork Tenderloin with speck, eggplant, pickled onion, and dried tomato—a refined dish featuring sage-wrapped pork tenderloin seared and oven-roasted to perfection. Accompanied by smoky, seasoned aubergine, tangy pickled onions, and a rich veal stock, this meal is elegantly topped with shavings of dried ricotta.
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/
Savor Pork Tenderloin with speck, eggplant, pickled onion, and dried tomato—a refined dish featuring sage-wrapped pork tenderloin seared and oven-roasted to perfection. Accompanied by smoky, seasoned aubergine, tangy pickled onions, and a rich veal stock, this meal is elegantly topped with shavings of dried ricotta.
50MINS
Total Time
$4.19
Cost Per Serving
Ingredients
Servings
6
us / metric
Eggplant
5
Eggplants
Salt and Pepper
to taste
Salt and Pepper
Ground Coffee
1 pinch
Ground Coffee
Garlic Oil
1 Tbsp
Garlic Oil
Pickled Onions
1 cup
Pickled Onions
Fresh Chives
1 bunch
Fresh Chives, chopped
Ricotta Cheese
1/2 cup
Ricotta Cheese, drained
Sun-Dried Tomatoes
1/2 cup
Sun-Dried Tomatoes
Pork Tendorloin
Speck
10 slices
Speck, thinly sliced
Pork Tenderloin
2
Pork Tenderloin
Sage Leaves
10
Sage Leaves
Veal Stock
3/4 cup
Veal Stock
Reduced
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Butter
2 Tbsp
Butter
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/
Cooking InstructionsHide images
step 1
For the Eggplant: Preheat an oven to 480°C.
step 2
Place the Eggplants (5) on an oven rack and cook in the preheated oven for 20 minutes until they are charred on the outside.
step 3
Remove from the oven and allow them to cool. Reduce the oven temperature to 180°C. Scrape the flesh out of the skin, chop roughly and season. Season the eggplant flesh with Garlic Oil (1 Tbsp), a Ground Coffee (1 pinch) (to give a smoky flavor), Salt and Pepper (to taste), and Fresh Chives (1 bunch).
step 4
For the pork tenderloin: Wrap the Pork Tenderloin (2) in Sage Leaves (10) and Speck (10 slices). Place the pork in the fridge and chill for 10 minutes.
step 5
Heat a non-stick frying pan with a splash of Extra-Virgin Olive Oil (as needed).
step 6
Sear the pork for 5 minutes. Take off the heat and add a knob of Butter (2 Tbsp)
step 7
Transfer to the oven and cook for 10 minutes. Remove from the oven and rest on a tray for 10 minutes.
step 8
To serve: Carve the meat in thick slices and serve on a long plate with scoops of the eggplant.
step 9
Dress with the Sun-Dried Tomatoes (1/2 cup), Pickled Onions (1 cup) and spoon over hot Veal Stock (3/4 cup).
step 10
Finish off with shavings of dried Ricotta Cheese (1/2 cup).
step 11
Enjoy!
step 11 Enjoy!
RECIPES TAG
American
Gluten-Free
Comfort Food
British
Christmas
Shellfish-Free
Dinner
Pork
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