Proceedings

Heat a drizzle of oil in a frying pan and brown the Eat Pink bacon tenderloin on all sides over medium heat. In the meantime, zest an orange, then removing all the white skin, cut it into wedges and season with salt and pepper. Once the bacon loin tenderloin is browned on all sides, deglaze with rum.

Once the alcohol has evaporated, remove the fillet and add the juice of one orange and the peel cut into strips (always stripped of the white part). Reduce the sauce to desired density and correct for salt and pepper. Blend the fennel with the evo oil, leave to infuse and then strain through a strainer. Cut the bacon loin fillet and serve by sprinkling it with the rum-orange reduction, cloves and a few drops of fennel oil.

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