Pork Fillet with Pomegranate Sauce

Method

1. Remove the seeds from the pomegranate and blend them. Set some aside for plating.
2. Strain the juice into a small saucepan, add the sugar, and cook for about 15 minutes until reduced.
3. Once reduced, add the butter and whisk to emulsify.
4. Brush the pork fillet with honey mustard.
5. Sear the fillet in a hot pan with a drizzle of oil until cooked. Let it rest before slicing.
6. Blanch the black kale leaves for a few seconds, then shock in ice water. Drain.
7. Slice the pork fillet.
8. Plate: place the sliced fillet, make two nests of black kale dressed with oil, add pomegranate seeds, drizzle with pomegranate sauce, and finish with a few grains of salt.