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?
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.
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/
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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