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onions 1 Portion

100g Pork tenderloin
10ml Vegetable oil
Seasoning
5g butter

1. Tenderize pork tenderloin lightly with a meat tenderizer/hammer and season well
2. Place pork medallion in a frypan on a medium-high heat, with vegetable oil to seal well and caramelise this will take around 2 minutes each side
3. Turn heat down and cook for a further 2 minutes each side
4. Add the butter and baste the pork well, remove from the pan and let rest for 2 minutes before serving with baba ganoush and fried pickled onions

Baba ganoush 2 Portion

½ Eggplant
1clove garlic, minced
30ml Lemon juice
45ml tahini
80ml extra-virgin olive oil, plus more for serving
10g parsley chopped
2g cumin toasted

1. Roast eggplant with garlic till soft.
2. Allow to cool slightly
3. Blend in robo coupe with remaining ingredients adjust seasoning



Pickled onions 2 Portion

75ml vinegar
35g sugar
3 White peppercorns
1 cloves
2 juniper berries
1 thyme sprigs
½ onions sliced in rings

1. Combine all ingredients and bring to the boil
2. Add onions and let cool to room temperature

To Fry
1. Coat in flour dip into egg wash dust again in flour, fry in the deep fryer