60 min
Type of dish: Meats
Temperature: Hot
Allergens
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 0.4 kg
Cream 0.5 l
Oranges 0.5 kg
Curacao 0.1 l
Sugar 0.05 kg
Lemons 0.1 kg
Apple 0.25 kg
Butter 0.2 kg
Basic syrup 0.125 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)
Fiber 4.9 g
Saturates 54.86 g
Monounsaturated fatty acids 52.26 g
Polyunsaturated fatty acids 6.87 g
Cholesterol 335.4 mg
Calcium 267.06 mg
Iron 3.6 mg
Zinc 3.84 mg
Vitamin A 827.36 ug
Vitamin C 80.2 g
Folic acid 62.29 ug
Salt (Sodium) 449.1 mg
Sugars 40.14 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.