Iberian pork tenderloin wrapped in Iberian pancetta, with honey and rosemary sauce and mushroom stew
Published on:
Category:Knife in hand
As the weather gets a bit colder, it's the perfect time to try a baked Iberian pork dish with a sauce that's ideal for preparing for the drop in temperatures. Stay tuned! We're starting with a new recipe from the Aljomar Iberian Pork Recipe Book by Antonio Arrabal.
IBERIAN PORK SIRLOIN WRAPPED IN IBERIAN BELLY WITH HONEY AND ROSEMARY SAUCE AND ITS MUSHROOM MENU
For the sirloin steak:
** 1 Iberian Acorn-Fed Pork Sirloin.
** 50g of Iberian Pancetta.
** salt and pepper.
We wrap the tenderloin in the bacon (a process known as barding) and bake it at 200 degrees Celsius for 11 minutes. We take it out and cut it into medallions with a sharp knife. We set it aside.
For the honey and rosemary sauce:
** 100 ml of meat sauce.
** 50 ml of honey.
** 3 cloves of garlic.
** 30 ml of soy sauce.
** 50 ml of olive oil.
** 20 ml of sherry vinegar.
We chop the garlic and sauté it in the oil; we add the honey, vinegar, soy sauce, and finally the meat sauce. We let it cook for a few minutes, then blend it, strain it through a fine sieve, and set it aside.
For the mushroom stew:
** Oyster mushroom.
** Shiitake.
** Mushroom.
** 2 cloves of garlic.
** olive oil.
We gently cook the garlic cloves in the oil until they begin to brown, then remove them. Add the three types of mushrooms, turn up the heat slightly, and sauté them. Once they reach the right texture, turn off the heat and keep them warm.
Mounting:
We placed 3 medallions of Iberian acorn-fed pork tenderloin in the center of the plate, drizzled it with the honey and rosemary sauce, and finished the dish with the piping hot mushroom stew.
The result will be amazing, it will be worth the effort!!!
