Bacon-Wrapped Noisettes of Pork Tenderloin

Procedure for the pork tenderloin:

1. Generously season the tenderloins with salt and cracked pepper. Heat a cast iron skillet over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side. Remove from the pan and brush with garlic-infused olive oil.
2. Set up a 4-inch hotel pan with a wire rack. Position the pork tenderloins on the rack and cover with plastic wrap, sealing tightly. Using a cocktail smoking gun, add a few sprigs of spruce tips and allow the pan to fill with smoke. Let the pork sit in the cooler for at least 30 minutes to absorb the flavors.
3. Place bacon slices on a parchment-lined baking sheet. Roast in a preheated 375°F oven for about 8-10 minutes, just until most of the fat has rendered. Drain and set aside to cool to room temperature.
4. Lay the bacon slices flat on a piece of plastic wrap, slightly overlapping. Place the smoked pork tenderloin at one end and roll tightly, using the plastic wrap to help seal the bacon around the meat. Refrigerate for 1-2 hours to firm up.
5. Preheat the oven to 375°F. Remove the pork from the fridge, place it on a sheet pan, and roast for 12-15 minutes, or until the bacon is crisp and an internal temperature of 135°F is reached. Let rest for 10 minutes before slicing into noisettes.

Procedure for the sweet potato gratin:

1. Grease a 2-inch-deep half-pan with butter and line with parchment. Layer the sliced sweet potatoes, sprinkling with Pecorino, blue cheese, nutmeg, salt, and white pepper between layers. Pour the cream over the top and cover tightly with plastic wrap and heavy-duty foil.
2. Place the gratin in a 350°F oven and bake for 1 to 1 ½ hours, or until potatoes are fork-tender. Once done, remove from the oven and place an identical half-pan on top, weighting it down with cans. Let cool overnight in the refrigerator to compress.
3. The next day, remove the weights, peel off the parchment, and flip the gratin onto a cutting board. Trim edges and cut into 3-inch squares. Slice each square diagonally for elegant triangles. Heat through on a greased sheet pan in the oven at 350°F for 10-15 minutes, until golden brown.

Procedure for the bundled asparagus:

1. Trim the asparagus and peel the carrot into long strips. Blanch both in boiling salted water for 30-60 seconds, then shock in an ice bath. Pat dry.
2. Lay one carrot strip flat, place seven asparagus spears on top, and roll tightly. Arrange the bundles in a hotel pan.
3. Just before service, pour clarified butter and hot chicken stock over the bundles. Season lightly with salt and white pepper. Cover tightly with plastic wrap and foil, then bake at 350°F for 5-7 minutes until heated through.

Procedure for the sabayon:

1. In a round-bottomed bowl over a bain-marie, gently whisk the egg yolks with a few drops of water until thickened. Slowly add the warm clarified butter, continuing to whisk until smooth and slightly thickened.
2. Reduce the velouté by half and cool slightly. Fold the velouté into the egg mixture, then gently fold in the whipped cream and mustard. The sabayon should be thick yet pourable. Adjust seasoning to taste.

To plate:

1. Place a warm portion of sweet potato gratin upright in the top-left corner of the plate.
2. Position the asparagus bundle on the top-right, tips facing toward the gratin.
3. Dress the plate with the sabayon.
4. Slice the pork tenderloin into noisettes and arrange them standing up on top of the sabayon.
5. Garnish with a sprinkle of micro sea grass for a fresh, elegant finish.

Chef’s note: The sabayon can be made in advance and gently reheated over a double boiler just before service. The sweet potato gratin benefits from the overnight compression, creating a denser, more flavorful bite.