Artichoke Mille-Feuille with Pork Tenderloin and Foie Gras with Pork Tenderloin Sauce

Preparation of the Artichoke Mille-Feuille:

Drain the Pedro Luis artichokes.

Drizzle with a tempura batter (chickpea flour, wheat flour, corn flour) to add texture.

Marinate a pork tenderloin for 3 minutes.

Assembly: Artichokes, then foie gras, a slice of pork tenderloin, a slice of seared foie gras, another artichoke, another pork tenderloin, and finally the foie gras on top.