As some of you may already know, Jamones Aljomar collaborates with the Salamanca Hospitality School in the training of future restaurant and hospitality professionals. To contribute to the students' training, Aljomar participates in workshops and collaborates on the development of recipes using Iberian pork. In this post, we'll tell you step-by-step how to make a 'Brioche with Aljomar Iberian pork tenderloin, sweet onion, and raisins' .
And we've added a video, from the program broadcast on La 8 de Salamanca TV, in which, in addition to the sirloin steak, you can see how they prepare 'Smoked Iberian pork shoulder with roasted vegetables' and 'Iberian rib from Aljomar with thyme-infused brava potatoes'
Ricardo Gómez, director of the Salamanca Hospitality School, and Richi Gómez, a teacher, teach us the recipes and explain the peculiarities of these pieces of Iberian pork.
Ingredients of Brioche with Iberian pork tenderloin, sweet onion and raisins
(Serves 4)
- 1 Aljomar Iberian pork tenderloin
- 2 onions
- 15g of raisins
- 1 brioche loaf
- EVOO
- Salt
- Black pepper
- Butter
Elaboration
We clean the sirloin, season it and sear the whole piece, let it rest and then slice it.
In a sauté pan, put a little butter and the julienned onion and let it cook gently for at least 50 minutes, then add the raisins and let it cook for another hour over very low heat.
Presentation
We cut the bread and sear it in a pan with butter.
In the center of the plate we will place the marked bread, on top of the onion and on top of that, the slices of sirloin.
We'll finish with salt and extra virgin olive oil.
