Preparation

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).

Candied garlic

1. Pull apart the garlic head, leaving the skins on the cloves, and place them in a small pot.
2. Cover with sunflower oil and add the aromatics (pepper, salt and thyme).
3. Simmer for 45 minutes. Cool. Filter the oil and put the extra cloves in the refrigerator. Jerusalem artichoke purée
4. Cut the Jerusalem artichokes into approximately 1 cm cubes, with skins on.
5. Blanch in boiling water in a small pot for 8 to 10 minutes, or until they are tender.
6. Once cooked, drain and cool them rapidly under cold running water to stop the cooking process.
7. 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

1. Take the pork filets out of their marinade and set aside.
2. 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.
3. Close them and tie them shut with butcher’s twine or secure with toothpicks in an “X” shape.
4. 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.
5. Deglaze with the marinade and place in the oven for about 15 minutes.
6. Remove from the oven and cover with aluminium; let rest for 5 minutes before slicing the meat.

Plating

1. 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.