Filetto di Maiale con Composta di Prugne e Cicoria Saltata

Nutrition · per serving

Steps

1. 1

   Pat the pork tenderloin dry well with paper towel, then season all over with salt and black pepper. Let it sit at room temperature for 15 minutes while you prepare the other ingredients; this helps it cook more evenly and gives you a better sear.

   400 g pork tenderloin1 tsp fine sea salt1/2 tsp freshly ground black pepper
2. 2

   Prepare the aromatics and greens: dice the shallot, slice the garlic, pit and wedge the plums, and separate the mustard green stems and leaves from the mustard greens so the stems can go into the pan first.

   1 small, finely diced shallot2 cloves, finely sliced garlic300 g, pitted and cut into wedges ripe plums250 g, stems separated from leaves and sliced mustard greens
3. 3

   Heat olive oil in a heavy skillet over medium-high heat. Sear the pork tenderloin for 2 to 3 minutes per side until deeply golden on the outside. Add the shallot, garlic, and thyme around the meat for the last minute so they soften without burning.

   2 tbsp olive oil400 g pork tenderloin1 small, finely diced shallot2 cloves, finely sliced garlic2 tsp leaves fresh thyme
4. 4

   Lower the heat to medium and add the plums, red wine vinegar, water, honey, and crushed chili flakes. Spoon some of the juices over the pork and cook for 8 to 12 minutes, turning once, until the pork reaches 63 C at the thickest part and the plums collapse into a chunky, glossy compote.

   300 g, pitted and cut into wedges ripe plums1 1/2 tbsp red wine vinegar3 tbsp water1 tbsp honey1/4 tsp crushed chili flakes
5. 5

   Transfer the pork to a warm plate and rest it for 8 minutes. Leave the plum compote in the pan over low heat just long enough to thicken slightly; if it gets too tight, loosen it with a spoonful of water. Resting is important here, it keeps the meat juicy when sliced.

6. 6

   In a second skillet, heat olive oil over medium heat. Add the sliced stems and leaves of the mustard greens and the garlic. Stir-fry for 3 to 5 minutes until the stems are just tender and the leaves are wilted but still vivid. Finish with red wine vinegar and a small pinch of salt from your pantry to brighten the greens.

   1 tbsp olive oil250 g, stems separated from leaves and sliced mustard greens1 clove, thinly sliced garlic2 tsp red wine vinegar
7. 7

   Slice the rested pork into medallions and spoon the warm plum compote over and around it. Plate with the mustard greens alongside, letting some of the juices mingle on the plate for a glossy, reel-friendly finish. Serve immediately.

Origin & History

This dish is a modern Mediterranean-style pairing rather than a strict historic classic, built on a traditional idea found across Italian and French home cooking: pork matched with fruit and bitter greens. Sweet-tart plums, aromatic thyme, and assertive greens create the kind of balanced plate that feels both rustic and elegant.