Pork fillet with salinae salt-chocolate in salt crust

I thought that to complement the launching of the new website I could present my latest creation Pork fillet with salinae-chocolate in salt crust.
The idea came about a year ago while enjoying one of Antica Dolceria Bonajuto latest creations Salinae, Modica's typical chocolate flavoured with Mozia sea salt.

Mozia is an island in the Stagnone Lagoon, off the coast of Trapani and Marsala, an area where one can find the most famous salt fields of Sicily, known to the rest of the world since Phoenician times. The union of Modica's chocolate with this sea salt is really an unexpected surprise, but the Rutas at Dolceria Bonajuto got us used to their successful new creations.

As soon as I tasted it, I fell in love with it and the idea of this recipe came immediately in my mind. But I used to go buy it, explain to them that I needed it for one of my experiments in the kitchen and in the end it was so good I would simply eat it before getting home.

A month ago I finally decided that the time to get serious with Salinae has come so I managed to get it on my kitchen counter together with the other ingredients for this simple, delicious new recipe.

Besides Salinae, the ingredients are pork fillet, marjory leaves and rock salt. I coated the fillet with the powdered chocolate, then prepared a bed of rock salt, cover with marjory leaves and placed the fillet on top.

I covered the whole fillet with more rock salt and placed in the oven for about 25 minutes. I served it with potato purè, sage and a sea salt grain.

It was a wonderful result and we enjoyed it with great bottle of Scyri (COS Winery Nero d'Avola).