60 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Ajo 0.667 ud
Patatas 0.133 kg
Nata 0.167 l
Naranja 0.167 kg
Curaçao 0.033 l
Azúcar 0.017 kg
Limón 0.033 kg
Manzana 0.083 kg
Mantequilla 0.067 kg
Queso idiazabal 0.033 kg
Cebollino 1.667 g
Basic syrup 0.042 l

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.
  • 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)
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.