Ibérico Ham-Wrapped Pork Tenderloin

Pork Tenderloin:

• 1 pork tenderloin
• Salt, to taste
• Freshly cracked pepper, to taste
• 10 oz. thinly sliced Ibérico ham
• 1 tablespoon clarified butter or canola oil

Sauce:

• 2  tablespoons sugar
• 3 tablespoons quince vinegar 2 cups pork stock

Serve with:

• Beet puree
• Turnips
• Brussels sprouts

Pork Tenderloin:

1. Season the pork tenderloin with salt and pepper.
2. In a large skillet over high heat, sear the meat all around to a dark golden brown—you are looking for deep caramelization on the meat.
3. Cool the pork immediately in the refrigerator.
4. Lay the thinly sliced Ibérico ham onto plastic wrap, forming a long rectangle.
5. Place the pork tenderloin on top of the ham, and roll very tightly.
6. Put the pork into cryovac bags and seal.
7. Cook the pork in a water bath or sous vide at 140°F until the meat reaches the same temperature, approximately 2 hours.
8. Remove the meat from the water bath and remove from the plastic bag.
9. In a large sauté pan over medium heat with clarified butter or canola oil, sear the pork tenderloin to crisp the edges and warm through.
10. Slice and serve with sauce and accompaniments.

Sauce:

1. In a small saucepot, add the sugar and cook over low heat until a dark caramel forms.
2. Very carefully, add the vinegar and cook until slightly thickened, approximately 8 minutes.
3. Add the pork stock and allow it to reduce and the flavors to meld.
4. Reduce until the sauce reaches desired thickness or nappe.