Pork medallion stuffed with asparagus and cranberry foam

Médaillon de porc farci aux asperges et écume de canneberge

Serving: 1

Ingredients

2 slices of mild chorizo, cooked
1 onion
2 cloves of garlic
60 ml (4 tbsp) olive oil
15 ml (1 tbsp) maple syrup
8 green asparagus spears
30 ml (2 tbsp) white balsamic vinegar
1 pork tenderloin heart (the thick portion, about 6 inches long)
4 slices of bacon
QS unsalted butter
QS olive oil
Microgreens / Flowers (decoration)

Brussels sprouts

250 ml (1 cup) Brussels sprouts
QS butter
1 clove garlic, chopped
15 ml (1 tbsp) syrup
15 g of parmesan

The foam

250 ml (1 cup) cranberry or blueberry juice
1 pinch of salt
5 ml (1 tsp) of versawhip

Poultry juice

½ chicken carcass
30 ml (2 tbsp) olive oil
1 clove garlic, chopped
7.5 ml (1/2 tbsp) horseradish
125 ml (1/2 cup) white wine
60 ml (4 tbsp) of water
15 ml (1 tbsp) butter

Preparation

Preheat oven, center rack, to 220°C (425°F).
Cut the chorizo into small cubes.
Finely chop the onion.
Chop the garlic and mash it.
In a hot pan over high heat with a little oil, brown the chorizo and onion for 5 minutes, stirring occasionally.
Add the garlic, maple syrup, a little pepper and, over low heat, cook for 3 to 4 minutes.
Trim the asparagus stems.
In a hot pan over medium heat with a little butter, sauté the asparagus for 2 to 3 minutes.
Add the balsamic vinegar. Check the seasoning and set aside off the heat.
Reserve 3 asparagus spears for decoration.
On the work surface, using a chef's knife, gradually slice the pork tenderloin to form a fairly thin strip of meat (make a cut about 1/4 inch high and slice gradually while unrolling the meat).
Spread the prepared chorizo-onion mixture over the strip of meat. Place the asparagus on one end.
Roll the strip onto itself, starting with the asparagus side.
On the work surface, spread the bacon slices side by side, overlapping them slightly.
At one end, place the pork roll and wrap it completely in bacon.
In a hot pan over medium heat, brown all sides of the fillet until lightly browned.
On a baking sheet, place the fillet and cook for 15 minutes, until the internal temperature reaches 63°C (145°F).
Remove from oven, cover with aluminum foil and let stand for a few minutes.
Cut into 3 sections.
Cut the chicken carcass into pieces.
In a hot pan over high heat with a little oil, brown the pieces of carcass for 5 minutes, stirring occasionally.
Add the herbes de Provence, garlic, horseradish, deglaze with white wine and water, and reduce by half.
Strain everything, return the liquid to the pan and reduce a little further if necessary.
Add the butter, mix, check the seasoning and set aside.
Trim the Brussels sprouts after removing the stem and the first leaves.
Strip the cabbages to obtain only the petals.
In a hot pan over high heat with a little butter, sauté the cabbage and garlic for 2 minutes.
Place the cabbage in a bowl, add salt, pepper, maple syrup, grated Parmesan cheese and mix.
Using a stand mixer, whisk together the cranberry juice, salt, and Versawhip until foamy.
Arrange the plate with all the elements and a few sprouts for decoration.