Name: Sage Smoked Pork Fillet on Polenta
Ingredients: 2 Pork fillets; well trimmed; 25 g Butter; 6 Stems of fresh sage; (6 to 7); A little olive oil; 1 sm Onion; finely chopped; 1 Fat garlic clove; crushed; 600 ml Milk; 300 ml Single cream; 2 tb Mixed fresh herbs; chopped including; ; thyme, sage, chives; ; and a little; ; rosemary; 2 tb Fresh flat leaf parsley; chopped; 1/2 pk Quick cook polenta; 2 tb Double cream; (2 to 3); Salt and freshly ground black pepper; 12 Strips pancetta; 2 tb Extra virgin olive oil; 2 tb Pine nuts; 12 Prunes; pitted and roughly; ; chopped; 2 Heads broccoli; broken into florets

Crucifixion was never a private event. It was always raw, and searingly public, because its purpose was to terrify the masses into submission to the authorities. Crosses often lined the main roads into cities, holding the broken writhing bodies of the condemned, or displaying the rotting corpses of the dead. The Romans even scheduled public crucifixions to coincide with religious festivals, insuring the maximum number of people present to witness the horror. Murderers, robbers, traitors, and slaves were crucified, brutally, by the thousands all over the empire and always deliberately in full public view. The horror of the cross was inescapable, and the Romans intended it to be that way.

Greg Gilbert

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Tessa’s, Seasonal, Kitchen	1	servings

INGREDIENTS

2		Pork fillets; well trimmed
25	g	Butter
6		Stems of fresh sage; (6 to 7)
		A little olive oil
1	sm	Onion; finely chopped
1		Fat garlic clove; crushed
600	ml	Milk
300	ml	Single cream
2	tb	Mixed fresh herbs; chopped including
		; thyme, sage, chives
		; and a little
		; rosemary
2	tb	Fresh flat leaf parsley; chopped
1/2	pk	Quick cook polenta
2	tb	Double cream; (2 to 3)
		Salt and freshly ground black pepper
12		Strips pancetta
2	tb	Extra virgin olive oil
2	tb	Pine nuts
12		Prunes; pitted and roughly
		; chopped
2		Heads broccoli; broken into florets

INSTRUCTIONS

POLENTA
BROCCOLI AND PANCETTA
Make stock with the pork trimmings and reduce until syrupy and well
flavoured. Strain and finish by whisking butter into the stock just before
serving.
To cook the polenta, put the onion, garlic, milk and cream in a large pan.
Bring to the boil and cook until the onion is softened. Add the herbs.
Stirring briskly, add the polenta in a steady stream. Beat well until
smooth. Cook over a low heat, stirring all the time, for about 5 minutes,
until the mixture resembles fluffy mashed potato. If the mixture appears
too stiff, beat in extra milk. Taste and adjust the seasoning: it should
taste herby and slightly sweet.
Beat in a little double cream at the last minute and keep warm. To cook the
pork, place the smoker over the gas or electric hob. Strew the rack with
sage and heat until a steady stream of smoke is given off. Reduce the heat
to keep the smoke consistent.
Sit the seasoned fillets on the wire rack and replace the lid. Smoke on one
side for 3 minutes. Turn the fillets and smoke on the second side for 3
minutes. Remove from the smoker.
Place the sage in a roasting tin. Brush the fillets with olive oil and
place on top of the sage. Roast in a preheated oven at 230C/450F/gas 8 for
5 minutes, then set aside to rest in a warm place for 5 to 10 minutes.
Cook the pancetta in a dry frying pan until very crisp. Remove from the
pan, and add the olive oil. When hot, add the pine nuts and cook until
golden. Add the prunes and allow to plump up in the oil. Remove. Add the
broccoli and stir fry until cooked. Stir in the pine nuts and the prunes.
Season lightly and sprinkle with the crisp pancetta.
To serve, place the polenta on heated dinner plates. Slice each pork fillet
diagonally and arrange overlapping slices over the polenta with a little
sauce poured round and the broccoli and pancetta beside.
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