Pork tenderloin wrapped in speck with agretti

For the pork tenderloin:

• 1 + 1/3 lb pork tenderloin (600 g)

• 1 + 3/4 oz speck slices (50 g)

• 2/3 oz honey Dijon mustard (20 g)

• Fresh thyme, to taste

• Fresh marjoram, to taste

• Extra virgin olive oil, as needed

• Fine salt, to taste

• Black pepper, to taste

For the agretti:

• 1 + 1/10 lb agretti (salsola soda), cleaned (500 g)

• 1 garlic clove

• Extra virgin olive oil, as needed

• Fine salt, to taste

For serving:

• 7 oz demi-glace (200 g)

• Fresh marjoram, to garnish

• Maldon salt, to taste

• Clean the pork tenderloin by trimming off excess fat, then cut it into 4 medallions of about 5 + 1/3 oz each.

• Brush each medallion with a thin layer of honey Dijon mustard.

• Wrap each piece with a slice of speck and season with salt, pepper, thyme, and marjoram. Let rest at room temperature for 10 minutes.

• In a hot non-stick skillet, sear the medallions on all sides for 5–7 minutes until nicely browned.

• Transfer the medallions to a baking dish and roast in a preheated oven at 300°F (150°C) for 25–30 minutes, or until the internal temperature reaches 149°F (65°C).

• Meanwhile, trim and wash the agretti.

• Heat a drizzle of olive oil in a skillet with a garlic clove, then sauté the agretti with a pinch of salt for about 5 minutes, until tender.

• Once the pork is done, remove from the oven and brush again with a little mustard if desired.

• Plate the pork over the agretti, add a spoonful of demi-glace if using, and finish with fresh marjoram and a sprinkle of Maldon salt.