Pork Tenderloin with Garlic Confit, Chickpeas and Dried Tomato

Pair with HALL "Bergfeld" Cabernet Sauvignon

6 ounces pork tenderloin, trimmed of sliver skin and/or sinew
¼ cup garlic cloves, peeled
¼ cup chickpeas, canned liquid reserved
1 cup plus 2 tablespoons olive oil
½ cup onion, halved
2 plum tomatoes
1 tablespoon smoked paprika
Salt and pepper to taste

Preheat oven to 250 degrees. Using a small knife, score the bottoms of each tomato with an ‘x’.

Bring a medium pot of water to boil. Carefully add the tomatoes and blanch for 7 seconds. Remove from water. Cool slightly, then peel skin from tomatoes. Cut tomatoes into quarters, remove seeds and toss tomato ‘petals’ with one tablespoon olive oil and a pinch of salt. Place tomato petals on a baking sheet and dry in the oven for two hours.

At the same time, place garlic cloves in an oven-proof dish, covered by one cup of olive oil. Cook for two hours (with the tomatoes) or until light golden brown. Set garlic confit aside to cool.

Add one tablespoon olive oil and onion to a small saucepan and cook over medium high heat, stirring occasionally, until onion is caramelized on all sides. Add the chickpeas and enough canned chickpea liquid to cover. Bring to a simmer and add one tablespoon of the garlic confit oil and ¼ teaspoon smoked paprika. Remove from heat and set aside to cool to room temperature.

Heat oven to 425 degrees. Season pork with salt and smoked paprika, then place in an oven-proof sauté pan. Cook over medium high heat, adding one tablespoon of oil when the pan begins to smoke. When each side of the pork has been seared, place the pan in the oven and roast for 7-10 minutes, or until desired doneness. Remove from oven and cool to room temperature.

To assemble, place chickpeas and liquid in a serving bowl. Slice pork into 8-12 medallions of equal thickness and arrange on top of chickpeas. Garnish with dried tomato petals.

Serves four as an appetizer.