This recipe originated in Collection of Dishes, Poland’s first cookbook. It was compiled by master cook Stansław Czerniecki, a culinary artist. We have tweaked his recipe, because it was more of an instruction and did not include quantities. Poles liked their food spicy, so we have followed suit. Czerniecki used this condiment to flavour roasts by inserting it into cuts in the flesh before roasting. We have used it as a layer in our rolled pork dish.
- 500 g cauliflower
- 80 g salted butter
- half a nutmeg
- 10 g black pepper
- 5 g green pepper, fine ground
- Water for steaming
Steam the cauliflower until soft, leave to cool a little. Add the butter and mash into a purée. Grate the nutmeg into the mixture, add the ground pepper, incorporate. Refrigerate overnight.
- 500 g pork tenderloin, beaten thin
- 300 g cauliflower condiment
- 35 ml olive oil / sunflower oil
- 5 g black pepper
- 5 g salt
- 6 toothpick sticks
Preheat oven to 200ºC. Season the tenderloin, dress with a teaspoon of oil, layer with the cauliflower condiment. Roll up the long end, secure with sticks. Pour a tablespoon of oil onto an oven tray, carefully place the pork roll onto the tray, drizzle remaining oil over the top. Bake for 30 minutes at 200ºC. After 30 minutes reduce heat to 160ºC, baste roll with the hot oil in the tray. Bake for 30 minutes, baste, and bake for a further 30 minutes. Rest for ten minutes, serve.