Roasted Pork Tenderloin with Cipollini Onion, Apple and Asparagus. This is the finished pork that we started on earlier today. We pounded the tenderloins out thin and then layered them with sliced apples, pancetta, peanut, sesame, paprika, cummin and corriander. Once they were layered, we rolled them into torcheons and poached them for 10 minutes. The roulades were then cooled, sliced, and roasted in a pan to temprature. The apples came into play with the glaze we made yesterday, and a addition of asparagus today, rather than mache. I used a bit of the Pear/Thyme Emulsification on the plate, along with some smoked paprika and fleur de sel.
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