Pork tenderloin in orange sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Pork tenderloin
0.267 kg
Garlic, bulb
0.667 ud
Idiazabal cheese
0.033 kg
Chives
1.667 g
Table salt
1.0 g
Intense olive oil
0.067 l
Basic syrup
0.042 l
Elaboration
For the pork tenderloin:
- Thoroughly remove the fat and skin from the tenderloins and cut into medallions.
For the garnish potatoes:
- Slice the potatoes and sauté them with some garlic and olive oil.
- Cover with cream, add salt and pepper and let to cook until tender.
For the apple compote:
- Cut the apple into wedges and cook with a little butter, water, sugar and a cinnamon stick.
- Once cooked, drain and blend with a blender until a smooth and shiny purée is obtained, adding some more butter.
For the crust of Idiazabal:
For the candied orange skin:
- Peel the orange, remove all the pith leaving only a thin orange skin.
- Chop into julienne strips.
- Blanch three times each time using fresh water.
- Drain and finish cooking in basic syrup.
- Set aside.
For the sauce:
- Prepare a demiglace: to do so, roast some beef bones, vegetables mix and flour and place in the oven.
- Caramelize the red curaçao with sugar, add orange and lemon juice, leave to reduce and mix with the demiglace.
- Add some butter cubes to refine.
SET UP
- Sear the tenderloin until golden in colour and finish cooking in the oven.
- Carve.
- Plate up the potatoes with a plating ring.
- Place some apple purée in a tear shape on the plate.
- Plate up the tenderloin in two pieces, giving height to the plating.
- Pour the orange sauce over the tenderloin, forming threads on the plate.
- Garnish with some candied orange skin strips.
- Lastly, stick the cheese crust into a piece of tenderloin and place some chives resting on the other piece to decorate.
Nutritional information (1 portion)
Energy
522.52
kcal
Carbohydrates
18.95
g
Proteins
14.38
g
Lipids
40.97
g
Fiber
1.34
g
Saturates
18.2
g
Monounsaturated fatty acids
17.39
g
Polyunsaturated fatty acids
2.28
g
Cholesterol
111.5
mg
Calcium
82.69
mg
Iron
1.14
mg
Zinc
1.25
mg
Vitamin A
271.23
ug
Vitamin C
20.6
g
Folic acid
16.84
ug
Salt (Sodium)
147.77
mg
Sugars
12.62
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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