Pork tenderloin in orange sauce
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.
- Sear the tenderloin until golden in colour and finish cooking in the oven.
- 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)
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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