Roasted medallions of pork fillet served with a wilted fennel salad, creamy polenta and a gribiche sauce made with Greek yogurt.
Preheat the oven to 200'C.
Prepare the pork: trim any fat and sinew from the pork tenderloin
Boil the eggs for 10 minutes and then cool under cold running water. When the eggs are cold remove the shell and grate coarsely.
Peel and finely dice the shallot. Cut the gherkins into small dice.
Pick the leaves form the herbs and chop. Mix the grated egg, half of the parsley, tarragon, chervil, shallot, gherkin and capers into the Greek yogurt. Season with salt and pepper and keep to one side.
Prepare the fennel: cut the fennel bulb in half and remove the tough core. Use a mandolin to finely slice the fennel. Season with salt and allow the fennel to wilt.
When the fennel has wilted, dress with olive oil and lemon juice.
Chop the parsley leaves and mix this through the fennel.
To cook the pork: heat a frying pan until hot and add a splash of sunflower oil.
Season the pork with salt and pepper and then sear the pork on all sides Transfer the pork to the oven and cook for 8 to 10 minutes. Remove the pork from the oven and allow to rest for 5 minutes before cutting the fillet into 6 medallions.
Whist the pork is cooking, make the polenta. Bring the milk to the boil and when boiling whisk in the polenta. Keep stirring for 3 minutes over a medium heat and then mix in the butter, grated parmesan, remaining chopped parsley and the salt and pepper. Check the seasoning and serve immediately.
To serve: Place some of the wilted fennel on the plate. Place the pork medallions on top. Drizzle some gribiche over the pork and add a large spoonful of the polenta to one side.
«The pork in this dish can easily be replaced with any white meat. Try it with chicken or veal.»