Pork tenderloin stuffed with braised Radicchio Variegato di Castelfranco and pumpkin puree



Pork tenderloin stuffed with braised Radicchio Variegato di Castelfranco and pumpkin puree

INGREDIENTS

For the braised Radicchio:

• 1500g Radicchio di Castelfranco
• 40g white onion
• 40g extra virgin olive oil
• salt to taste
• white pepper to taste

For the puree:

• 600g pumpkin
• 300g potatoes
• Approx 300g whole milk
•50g butter
• Salt to taste

For the tenderloin:

• 1200g pork tenderloin
• 200g braised Radicchio
• 100g Turkey breast mince
• 80g cooking cream
• 80g (2) egg whites
• 40g extra virgin olive oil
• 40g white wine
• 20g rosemary
• 20g fresh thyme
• 10g sage
• 6g (2) garlic cloves
• salt to taste
• black pepper to taste

METHOD
Sweat the chopped onion in a pan with the extra virgin olive oil. Slice the radicchio into julienne strips and add to the onion. Season with salt, white pepper and continue cooking for about an hour. Steam the pumpkin and potatoes. Blend and sift. Add butter, salt and boiling milk, mixing continuously, until you reach the desired consistency. Remove the fat from the fillet, cut off the tail end and the silver skin.
Blend the meat trimmings, the turkey breast, cream and egg whites together. Season with salt and add the braised radicchio that you cooked earlier for the side dish. Slice the tenderloin down the middle with a knife, but don’t go all the way through. Stuff the tenderloin. Brown in extra virgin olive oil, herbs and garlic. Add some white wine and continue cooking in the oven at 180°C until it reaches 65°C in the middle. Serve three slices on the braised Radicchio di Castelfranco. Add a side of the pumpkin puree, garnish with a sprig of fresh thyme, glaze with the cooking juices and serve.

Recipe and photo: Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP