Rolled pork tenderloin filled with spinach is served with an accompaniment of creamed leeks, broad beans and crispy celeriac.
First remove all the sinews from the pork then cut each fillet into two. Split lengthways without cutting through. Open out and carefully beat the meat until it is flattened to an even thickness.
To make the sauce, clean the leeks and cut into 1 cms rounds then sauté them in the butter in a covered pan with a tablespoon of water and a pinch of salt till very soft. Process with the crème fraiche until it’s a puree, then sieve into small pan. Season with freshly ground white pepper and nutmeg. Reheat while the pork is cooking.
To prepare the spinach, melt the butter in a frying pan and soften the chopped onion. Add the garlic, ginger and sugar and cook for a further 5 minutes, then add the spinach and mix well. Allow to cool.
Divide the spinach mixture between the two pork fillets. Smooth out evenly, leaving a 1 cm border all the way around. Carefully roll up the fillets and secure with string. Rub over with a little oil and season. Sear on all sides. Place in a baking tray and bake for 15 – 20 mins, until cooked through. Take out of the oven, cover with foil and allow to rest.
Skin the celeriac. Take a potato peeler and shave ribbons from the celeriac. Slice lengthways. Fry in vegetable oil in a deep fat fryer for 20 seconds.
French beans: :
Top and tail the beans, then in a pan of salted, boiling water, cook until al dente – roughly two minutes. Then strain and plunge into iced water to retain the colour. Strain when ready to serve.
For broad beans: :
Boil beans in boiling, salted water for about 30 seconds until al dente. Take the skins off the peas and plunge into iced water.
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