Cooking instructions

For the aubergine

1. Preheat an oven to 250°C.
2. Place the aubergine on an oven rack and cook in the preheated oven for 20 minutes until they are charred on the outside.
3. Remove from the oven and allow them to cool. Reduce the oven temperature to 180°C. Scrape the flesh out of the skin, chop roughly and season. Season the aubergine flesh with garlic oil, a pinch of coffee powder (to give a smoky flavor), salt and pepper, and chopped chives.

For the pork tenderloin

1. Wrap the pork tenderloin in sage leaves and speck. Place the pork in the fridge and chill for 10 minutes.
2. Heat a non-stick frying pan with a splash of extra virgin olive oil.
3. Sear the pork for 5 minutes. Take off the heat and add a knob of butter.
4. Transfer to the oven and cook for 10 minutes. Remove from the oven and rest on a tray for 10 minutes.

To serve

1. Carve the meat in thick slices and serve on a long plate with scoops of the aubergine.
2. Dress with the dried tomato, picked onion and spoon over hot veal stock.
3. Finish off with shavings of dried ricotta.

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