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Ingredients

• 1 x bone-in pork, loin
• 2 c. cabernet sauvignon
• 4 x onion, minced
• 4 lrg carrot, minced
• 4 x celery, stalks, minced
• 4 x bay leaf
•     Maple-Cured Pork Loin
• 1 1/2 c. coarse sea salt
• 1/4 c. salt and pepper
• 1 lt maple syrup
• 2 lt water
•     reserved trimmed pork, loin
•     Bacon White Bean Cake
• 1 c. dry white beans
• 4 ounce bacon, minced
• 1 c. chopped onion
• 4 clv garlic, chopped
• 2 c. pork or possibly chicken broth
• 1/4 c. snipped chives
• 8 ounce caul fat
•     oil, for frying
•     Sage Walnut Pesto
• 1/2 c. walnuts, pcs
• 1/2 c. packed sage, leaves
• 1/2 c. grated parmesan cheese
• 2 clv garlic
• 2 ounce walnut oil
• 1 x salt and pepper, to taste
•     Bacon Onion Broth
• 6 slc bacon, finely, sliced
• 1/2 c. water
• 1 1/2 c. chopped onion
• 2 clv garlic, chopped
• 1/2 c. marsala
• 2 c. reserved pork loin broth
• 1 tsp red wine vinegar
• 1 x salt and pepper, to taste
•     The Plate
•     sage, sprigs

Description

Preheat The Oven To 400 F / 200 C. Remove The Tenderloin From The Loin And Reserve For Another Use. Cut Away The Pork Loin From The Bone. Trim Off Most Of The Fat Cap, Leaving 1/4…

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