Chef Teerapat Teeyasoontranon
Director and Executive Chef, Home Kitchen Studio by Chef R
Trim and clean the pork tenderloin and marinate in salted water for 20 minutes.
Make a mousse by blending the chicken breast, pork fat, thyme, salt and pepper until smooth.
Combine roasted pistachios and raisins and mix well.
Layer each piece of pork tenderloin with chicken mousse and then wrap with Parma ham. Fasten each parcel with butcher’s string.
Heat oil and butter in a pan and sear the pork loin until golden brown. Cut and remove the string. Set aside.
Next, wrap the pork loin with crusty bread and secure with a piece of butcher’s string.
Bake in a preheated oven at 185 C for 20 minutes.
Remove from the oven and let the pork loin rest for 10 minutes before slicing.
Serve pork loin with raisin chutney, pork gravy and mixed salad drizzled with vinaigrette.
Melt butter and sauté California Raisins and chopped apples until they soften.
Add vinegar and simmer until the liquid has reduced by half. Add water and simmer for 12 minutes.
Add corn flour and stir well to combine the raisins and apples.
Blend all the ingredients together until smooth. Season with salt and pepper to desired taste.
Wash and pat dry vegetables. Arrange on the plate and top with bread croutons.
Combine all the ingredients together and mix well. Season with salt and pepper to desired taste.
Heat the roasted pork loin on a tray and add garlic, celery, onions, carrots and tomato paste. Fry until golden brown.
Deglaze the tray with dry white wine sauce and reduce the liquid. Add flour and stir well.
Pour chicken stock, add thyme and simmer for 15 minutes, or until the gravy thickens.
Strain through a fine sieve. Season with salt.