Magna Carta recipes

Aged rice, asparagus cream & handmade smoked pork tenderloin

Category: Main course

Preparation time: 6 hours & execution time: 30 minutes

Ingredients for 4 portions:

  1. 2 medium pork tenderloins 
  2. 300 gr. 12-months maturity Carnaroli rice 
  3. 120 gr. Green asparagus cream
  4. 50 gr. Parmigiano reggiano cream
  5. 600 gr. Chicken stock
  6. 1 chopped onion
  7. 1 clove of garlic chopped
  8. 200 gr. Danish smoked pyramid salt
  9. 50 gr. Smoked paprika powder
  10. 200 gr. Granulated sugar
  11. 50 gr. Ginger, lemon, chili
  12. 20 gr. Butter 
  13. 150 gr. Parmesan
  14. White balsamic with lemon
  15. Truffle carpaccio optional
  16. Fresh asparagus
  17. Black garlic cream


  1. For the smoked pork tenderloin:
    1. Create a mixture with the sugar, the smoked salt and the smoked paprika.
    2. Place the pork tenderloins in a dish, cover them with the mixture and leave them for 6 hours.
    3. Rinse well and dry them on absorbent paper.
    4. Marinate with the ginger, lemon, and chili marinade.
    5. Bake at 60 degrees for about 2 hours.
    6. Let it cool down and then cut it in thin slices.
  2. Sauté the onion and garlic in a pot and then add the rice to it.
  3. Deglaze with white wine and add the chicken stock in portions.
  4. Add the asparagus cream with the parmesan cream.
  5. When the rice is ready, add the butter and the Parmesan to make it puree. Season with salt and pepper.
  6. Serve the dish by garnishing with fresh asparagus, smoked pork tenederloin, black garlic cream, white balsamic with lemon, truffle carpaccio and fresh pepper.

Special credits to CONCEPT company for their kind contribution of the equipment.