Pork tenderloin brined in water, salt, sucanat, cloves and peppercorns then pan fried. Banana slices pickled in vinegar, sucanat, cloves and salt then breaded and deep fried. The pork and banana are skewered on a vanilla bean and plated with a clove gastrique.
I liked the banana and clove as a flavor pairing and thought it worked really well with the pork. The dish needs a little refining but I was happy with the result. Thanks for the inspiration Martin!
