Pork Tenderloin, Onions and Sunchoke Purée Recipe | Jordan Winery

Ingredients

• 1 Capay pork tenderloin
• 6 spring onions
• 4 Tbsp Jordan Extra Virgin Olive Oil
• 1 bunch Lacinato kale
• 1 Tbsp fennel pollen
• 1 Tbsp piment d’Espelette (any smoked paprika may be substituted)
• 1 Tbsp sel gris (any other finishing salt may be substituted)
• 1 pound sunchokes (Jerusalem artichokes)
• 1 Tbsp butter
• 4 sprigs thyme
• 3 shallots
• 2 tsp dried porcini powder
• 2 Tbsp Madeira cooking wine
• 1 Tbsp Meyer lemon juice
• ¼ cup brown chicken stock
• 1 Tbsp black walnut oil
• 2 Meyer lemons
• 1 bulb baby fennel
• 1 shallot
• 1 clove black garlic
• ½ tsp cumin seeds
• ½ tsp smoked paprika
• ½ tsp fennel seeds
• ½ tsp sumac
• ¼ cup aged Sherry vinegar
• 2 tsp honey
• 1 Tbsp Moroccan argan oil
• 1½ cups Jordan Extra Virgin Olive Oil
• Salt and pepper to taste