This recipe is for a traditional dish with a modern touch due to some delicious contrasts. Have your friends and/or family over to sit around the table and share this festive dish. You might want to ask your butcher to cut open the tenderloin ready for stuffing, as this will make preparation much easier. When serving, consider some white rice as the ideal garnish for this meat.
Productos con los que prepararla
Ingredients
- 3 a pples
- Juice of half a lemon
- Iberian pork tenderloin (approx. 800g to 1kg)
- 80 g of dried apricots
- 3 onions
- Garlic (2 cloves)
- 40 ml of olive oil
- 2 tablespoons of honey
- 300 ml of white or cooking wine
- 100 ml of water
- 100 ml of soy sauce or gluten-free soy sauce
Instructions
- Insert the blades accessory into your ChefBot. Chop the apple and add it to the workbowl with the lemon juice. Set to 12 minutes, 100º, speed 4. If necessary during the first few minutes of cooking, pause the ChefBot, open it and use a spatula to push down any food that is stuck to the sides of the workbowl. Empty the workbowl into another container and leave to cool.
- While the apples are cooking, place each tenderloin onto a rectangle of baking paper.
- Chop the dried apricots and spread them over the surface of the tenderloins. Leave a space around the edges to make it easier to roll them without the stuffing being lost.
- Spread the apple compote over the apricots, again, leaving a space around the edges.
- Roll up the tenderloin using some cling film, making sure it is quite tight and sealed at each end to prevent leakage. Place the rolls in the large steam basket and put the lid on it.
- Add the onion and garlic to the workbowl and chop for 5 seconds at speed 5. Use a spatula to push down any food that gets stuck to the sides of the workbowl.
- Add the oil and honey and sauté for 10 minutes, at 100º, speed 1, with the lid open.
- Switch out the blades for the spatula accessory. Add the wine, water and soy sauce, and close the ChefBot, placing the large steam basket with the two rolls and its lid on top of the workbowl. Set to 30 minutes, at 110º, speed 1.
- When that time is up, check the texture of your onion sauce and, if you want, insert the blades and blend to your preferred texture.
- Carefully remove the cling film from the tenderloins and, if you want, seal them on a very hot grill for a few minutes for a golden brown exterior.
- Slice the tenderloin into thick medallions and serve on the onion sauce. You might like to garnish with some white rice.