Seared Tenderloin of Berkshire Pork

Wild Boar Ravioli, Ham Hock Infused Collard Greens, Cracklin, Pearl Onion Pork Jus

Serves 4:
1 lb Berkshire Pork Tenderloin
3 tbsp olive oil
2 tbsp butter
½ lb ground wild boar
1 tbsp chopped fresh thyme
½ cup caramelized onions, chopped
8 oz semolina flour
8 oz all purpose flour
6 whole eggs
1 tbsp olive oil
1 Bunch of collard greens, rib removed, washed and chopped
3 tbsp butter
2 Ham Hocks
1 large onion, chopped
3 cups pork stock
1 tsp crushed red pepper
4 each cracklins
8 oz pearl onion, peeled
2 cups pork stock
1 tbsp cooking oil
4 sprigs of thyme
2 bay leaves

For the Wild Boar Raviolis:
Combine the semolina flour and AP flour.  In a small mixing bowl, whisk together the five eggs and olive oil.  Create a well in the center of the flour and add the eggs.  Begin working the dough into a ball.  Once a ball is formed, wrap in plastic wrap and allow to rest for 20 minutes.  In the meantime, mix the ground boar with the chopped thyme and caramelized onions.  Season with salt and pepper.  Cut the dough into thirds; sheet the dough out to a number 2 on a pasta machine.  With a 2 ½ inch round cutter, cut out 8 circles.  Take the last egg and lightly whisk, then brush four of the circles.  Place roughly 2 tbsp of the seasoned ground boar mix on top of the circles and top with another round of dough.  Work the edges together and seal the raviolis.  When it is time to cook, drop the raviolis into boiling water for 4-5 minutes to ensure the boar is cooked.

For the Collard Green:
In a large sauce pot over medium heat, melt the butter and add the onions. Sweat the onions for 5 minutes then add the ham hock, collards, and pork stock.  Simmer the greens for about one hour.  Season with the crushed red pepper and check salt.

For the Pearl Onion Jus:
In a medium sauce pot over high heat, add 1 tbsp oil.  Allow the oil to get hot then add the pearl onions.  Brown the onions for 3-4 minutes the add the pork stock, bay leaves, and thyme.  Bring to a simmer and reduce by 3/4. Check seasoning and remove bay leaves and thyme stems.

To Finish:
In a large sauté pan over medium-high heat, add 3 tbsp olive oil.  Season the pork tenderloin with salt and pepper and begin searing.  Allow to brown on each side before rolling for 4-5 minutes.  Half way through, add the two tbsp of butter and begin glazing the tenderloin with the fat.  Once browned on all sides, remove for the pan and allow to rest.
 Begin plating by placing the collard greens in the center of four plates.  Add the ravioli on top of the greens.  Slice the pork in 8 slices and place two slices on top of the ravioli.  Glaze all with the pearl onion pork jus and enjoy.