The day before, mix together the maple syrup, white wine, mustard and crushed juniper berries. Marinate the trimmed pork filets for at least 8 hours in the refrigerator.
The day of the meal, preheat the oven to 350°F (180°C).
- Pull apart the garlic head, leaving the skins on the cloves, and place them in a small pot.
- Cover with sunflower oil and add the aromatics (pepper, salt and thyme).
- Simmer for 45 minutes. Cool. Filter the oil and put the extra cloves in the refrigerator. Jerusalem artichoke purée
- Cut the Jerusalem artichokes into approximately 1 cm cubes, with skins on.
- Blanch in boiling water in a small pot for 8 to 10 minutes, or until they are tender.
- Once cooked, drain and cool them rapidly under cold running water to stop the cooking process.
- Mix the Jerusalem artichoke cubes with the butter, garlic, salted herbs and crème fraîche in a deep container. Purée with an immersion blender. Be careful not to purée the mixture to the point of stickiness. Pepper to taste.
Stuffed pork filets
- Take the pork filets out of their marinade and set aside.
- Slice the filets open along their lengths, to ⅘ of their width, and open them gently like a book. Salt and pepper the interior to taste, then add the cheddar cheese.
- Close them and tie them shut with butcher’s twine or secure with toothpicks in an “X” shape.
- Pour a drizzle of oil into an ovenproof stainless steel skillet, brown the meat on both sides, taking care not to let the cheese fall out.
- Deglaze with the marinade and place in the oven for about 15 minutes.
- Remove from the oven and cover with aluminium; let rest for 5 minutes before slicing the meat.
- Place a generous portion of the Jerusalem artichoke purée on a plate and arrange thick slices of pork filet on top of the purée. Add a spoonful of the reduced sauce and serve with grilled vegetables.