Pork Tenderloin with Broccoli and Spinach

Method

1. Clean the pork tenderloin by removing the connective tissue with a small knife.
2. Lay slices of pancetta on a sheet of parchment paper, overlapping slightly to form a rectangle.
3. Place the cleaned tenderloin on the pancetta and wrap it tightly, removing any excess ends.
4. Cut the wrapped tenderloin into medallions of even thickness (about 4 medallions).
5. Tie each medallion with kitchen string to maintain its shape.
6. Coat the medallions lightly with cornstarch (use flour if not gluten-intolerant).
7. Heat clarified butter in a pan over medium-high heat. Add the medallions and brown well on all sides. Add a halved garlic clove while browning.
8. Meanwhile, cook broccoli in boiling salted water until tender. Drain and blend coarsely with a drizzle of extra-virgin olive oil and salt to form a creamy puree. Set aside.
9. Remove the medallions from the pan and let them rest.
10. Increase the heat to high and deglaze the pan with red wine, scraping up the browned bits, to make a quick sauce.
11. In the same pot used for broccoli, heat a drizzle of oil over high heat and quickly sear the spinach until wilted, seasoning with salt.
12. Remove the kitchen string from the medallions. To serve, spread a bed of broccoli cream on a plate, place the medallions on top, spoon over the red wine sauce, and garnish with the seared spinach.