1 tbsp goose fat
2 banana shallots, peeled, finely chopped
1 large carrot, peeled, finely chopped
2 celery sticks, diced
1 baby leek
1 sprig fresh thyme
1 sprig fresh parsley
1 bay leaf
100g/3½oz piece pancetta
2 large garlic cloves, peeled
200g/7oz fresh white haricot beans, shelled
2 tbsp black truffle mayonnaise (available from specialist online retailers)
75-100ml/2½-3½fl oz chicken stock
6 slices air-dried ham
1 large thick pork tenderloin (about 6cm diameter)
For the pork, melt the goose fat in a large pan over a medium heat and gently fry the shallots, carrot and celery for 5 minutes, or until softened. Tie the baby leek and herbs together with kitchen string to form a bouquet garni, then add to the pan along with the pancetta, garlic and beans.
Add enough cold water to the pan to cover the ingredients by at least 2cm/1in, then bring to the boil. Cut out a circle of greaseproof paper slightly smaller than the circumference of the pan and use to cover the ingredients. Cover the pan with a lid and simmer gently for 45 minutes. Remove the lid and the paper (discard), season with salt and cook for a further 4-5 minutes.
Carefully pick out half the vegetables and beans, the pancetta, and bouquet garni. Set the vegetables and beans aside. Blend the remaining ingredients in the pan to a smooth purée, then stir the vegetables and beans back in.
Finely chop the pancetta and stir into the purée, along with one tablespoon of the black truffle mayonnaise and 20g/1oz of the butter. Heat gently, adding chicken stock to loosen the stew if it is too thick. Season, to taste, with salt and freshly ground black pepper.
Preheat the oven to 200C/400F/Gas 6.
Lay out a sheet of cling film and place the air-dried ham over, overlapping the slices slightly. Place the tenderloin into the middle across the slices. Using the cling film as a guide, wrap the tenderloin tightly in the slices of ham. Twist the ends of the cling film to seal, then chill the pork in the fridge for 20 minutes.
Melt the remaining butter in a large ovenproof frying pan until foaming. Unwrap the pork and fry for 2-3 minutes on all sides, or until crisp and golden-brown all over. Transfer to the oven to roast for 20-25 minutes, or until the pork is thoroughly cooked (the pork is cooked when the the juices run clear after a skewer is inserted into the thickest part of the meat).
For the watercress purée, blanch the watercress in a pan of boiling water for 2-3 minutes, or until wilted. Drain and squeeze out any excess moisture with your hands, then place the watercress into a food processor or blend with a stick blender until smooth.
For the black pudding, heat the olive oil in a pan and fry the black pudding for 1-2 minutes, or until golden-brown and cooked through. Dot with a few drops of white truffle oil.
To serve, thickly slice the pork. Spoon the bean stew into centre of each warmed serving dish and top with the pork. Place dots of truffle mayonnaise around edge along with a swirl of watercress puree. Arrange the crispy cubes of black pudding around the plate before serving.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.