Ingredients
- 2 large Irish pork fillets (from free-range pigs), fat and sinew trimmed
- 3 baby bok choy heads
- A 2cm finger of ginger, grated
- 100ml vegetable oil
- 2 sprigs of thyme
- 2 cloves of garlic
- 4 knobs of butter
- Fine sea salt and white pepper for seasoning
- For the chutney:6 stalks of fresh Irish rhubarb, washed and diced
- 1 litre of water
- 1 large finger of fresh ginger, (half grated and half juiced. To juice ginger, grate it over a plate using the finest side of a box grater; the plate collects the juice)
- 1 measure of Grand Marnier orange liqueur
- 450g brown sugar</li><li/></ul>
Put one stalk of the rhubarb aside. Place the remaining five in a pot with the sugar, grated ginger and ginger juice. When it stews down, add the water and Grand Marnier. Continue to boil rapidly until it reduces to a thick consistency (about 40-50 minutes).
Place a cold dessert spoon into the rhubarb mixture when you think it’s ready. If it coats the back of the spoon with a jam-like consistency, remove it from the heat. Fold in the reserved rhubarb.
Pre-heat your oven to 180 degrees Celsius. Add 20ml of the oil to a heavy-based non-stick pan. Season the pork with sea salt and white pepper. When the pan is smoking hot, add the pork and sear to a golden colour all over. Now add the butter, garlic and fresh thyme. When the butter froths up keep basting it over the pork. Make sure all of the pork gets basted with the butter emulsion
Place it in the oven for six to seven minutes, or until cooked to your liking. While the pork is cooking, mix the remaining vegetable oil with the grated ginger. Split each bok choy through the root, season and rub the inner side with the ginger oil. Place the bok choy inner side down on a smoking hot griddle pan and char until slightly blackened.
When the pork is slightly firm to the touch, remove it from the oven and rest it for three minutes. To finish, slice the pork tenderloin and serve with a spoonful of the chutney and a piece of the bok choy.
