Pork tenderloin with prune sauce and duck liver.

For the pork tenderloin:

• Thoroughly remove the fat and skin from the tenderloins and cut into medallions.

For the prune sauce:

• Prepare a very reduced pork brown stock using the trimmings of tenderloin and some bones.
• Soak the prunes with the Jerez wine for 24 hours.
• Sauté garlic and onion cut into julienne.
• Boil the prunes with the wine and the brown stock, remove when soft and reserve half for garnish.
• Add the garlic and onion to the prunes.
• Add the broth and the brown pork stock.
• Bring to a boil, blend and strain.
• Bind with corn-starch. Fine tune.

For the garrisons:

• Scallop the foie grass.
• Boil whole artichokes, rinse and peel.
• Cut the hearts in half and set aside.
• Prepare a garlic and parsely oil.

For decoration:

• Artichoke chips. Cut thinly, flour and fry at moderate temperature until crisp.
• Chopped parsley.

ASSEMBLY

• Grill the tenderloin medallions.
• Grill or fry two half artichoke hearts. Add some garlic cut into brunoise.
• Grill a medallion of lightly floured foie grass in a frying pan.
• Place the artichoke hearts in the centre of the dish and the tenderloin medallions and the foie grass escalope next to them.
• Lastly, pour some prune sauce on top of the tenderloin and place some half prunes on the plate.
• Decorate with fried artichoke chips and parsley.