- 130 gm pickled sliced Spanish onions (see note) (½ cup)
- 75 gm walnut pieces, roasted and finely chopped
- 1 tbsp rosemary sprigs, finely chopped
- 2 pork fillets (about 400gm each), halved widthways
- ¼ cup olive oil
- 3 cloves of garlic, finely chopped
- 400 gm young cavolo nero, stalks trimmed
- ½ bunch (about 375gm) of chicory, stalks trimmed
- 3 tsp fig vincotto (see note)
- 6 black figs, quartered
- 100 gm amber walnuts (see note)
- 1Combine pickled onion, walnuts and rosemary in a small bowl. Place pork fillets on a chopping board and cut down the centre, three-quarters of the way through to butterfly, open, then spoon onion mixture evenly over pork, and tie at 5cm intervals with kitchen string to enclose.
- 2Heat 1 tbsp olive oil in a frying pan, add pork and cook over high heat, turning occasionally until golden all over. Transfer pork to a roasting pan, season to taste with sea salt and freshly ground black pepper, then cook at 180C for 10 minutes or until pork is just cooked through.
- 3Heat remaining olive oil in a large frying pan, add garlic, cavolo nero and chicory and cook over medium-high heat for 2 minutes or until just wilted, then add fig vincotto and stir to combine.
- 4Divide greens among plates, scatter with fig quarters and walnuts, top with pork and serve immediately.
Note Pickled sliced Spanish onions are an Italian antipasto of sliced Spanish onion pickled in white wine vinegar. Available from Fratelli Fresh and continental delicatessens. Fig vincotto is made by reducing grape must until syrupy and ageing with figs and a vinegar mother for four years in oak barrels. Available from Kirk Food Associates. Valley Produce Company amber walnuts are walnut halves coated in caramelised sugar and soy sauce. Available from David Jones Food Halls and delicatessens.
Drink Suggestion: 2006 Montana Marlborough Sauvignon Blanc.
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