Xesla Research Organisation

The other day Central Market had some freshly picked ( burrowed? ) Oregon Black Truffles. I’ve never cooked with a whole truffle before so decided to grab some and see what I could come up with. They also had some nice pork on special so I decided to do a Saltimbocca. Brussel Sprouts are in season right now and can be bought still on the stalk so these were a no brainer idea, and I grabbed a handful of sunchokes as well.

Truffled Pork Satimbocca

• boneless lean pork chops pounded thin

• good quality thin sliced prosciutto

• a black truffle( optional )

• a handful of sage leaves

• a handful of pearl onions

• a handful of shitake mushrooms

• beef stock

• white wine

• salt & pepper

Spread out the prosciutto on some plastic wrap. Season the pork chop and lay it on the prosciutto. Lay some sage leaves and slices of truffle on the pork chop and roll it up into a cigar shape. Refridgerate it like this for an hour or so to firm up ( can tie it if you don’t think the roll will stay in shape when cooking ).

Next take some olive oil and some of the sage leaves and brown them until just crispy, remove the sage and add in the mushrooms. Fry the mushrooms until browned and then remove and brown off the pearl onions.

Now bring a pan up to heat and sear the outside of the pork. When it’s nicely browned all over add a splash of wine and stock. Add in the onions and put a lid on the pan. Simmer this for about 10 minutes and then check it for doneness. Continue cooking until you’re happy with the pork ( instant-read thermometer is your friend ). Remove the pork and onions from the pan.

Add the mushrooms back to the sauce and season it to taste. Reduce down the liquid in the pan until thickened. You can add in a splash of cream, or a bit of butter rubbed flour to help thicken the sauce. When the sauce is the right thickness add in a small knob of butter, this will make it nice and glossy.

Slice the pork into rounds, and lay a thin slice of truffle on each one. I served mine on top of a bed of mash potato and drizzled it with the sauce, laying the mushrooms down around it. Place the onions around the pork on the plate with a drop of sauce on each one.   Use the crispy sage leaves as garnish.

Sunchoke Puree

• Sunchokes
• clove of garlic ( skin on )

Boil the sunchokes and garlic until soft. Peel and push through a metal strainer with a spoon. Season the puree to taste and make into quinelles.

Brussell Sprouts with Balsamic Glaze

Halve a bunch of brussel sprouts and boil until just tender. Dry them off and put in a hot pan with some balsamic and sugar. Toss for a minute or two until the Sprouts are nicely coated and coloured.

Tags: Brussel Sprouts, Cooking, pork, Puree, Satimbocca, Sunchoke, truffle