Stepping into the kitchen to prepare this Medallion of Iberian Pork Loin in Red Wine Sauce with Sweet Potato Purée is an experience that will make you feel like a master chef, just like its creator, Martín Berasategui. The highlight will be when you put it on the table and see everyone's eyes widen in amazement; they'll be thrilled. Here's how to prepare it:
Ingredients
- 1.2 kg of Aljomar Iberian Loin head
- 0.6 l of red wine
- 0.1 of carrot
- 0.1 of onion
- 0.1 leek
- Laurel
- Salt and pepper
Sweet potato puree
- 0.6 kg of sweet potato
- 0.1 kg of onion
- 0.15 l olive oil
- Salt
Preparation of Iberian pork loin end in red wine sauce and sweet potato puree
Cut the pork shoulder in half lengthwise, then into 6 cm cubes. Season with salt and pepper, marinate with red wine and chopped vegetables for 3 hours. Then drain, separate the meat from the vegetables, and reserve the red wine.
In a pot, heat the mild olive oil, brown the meat to seal it, and set it aside. In the same pot, sauté the vegetables until softened. Then, add the meat and red wine, let it reduce, add water, and simmer. Once cooked, remove the meat and strain the broth. Adjust the seasoning with salt and adjust the consistency, then return the meat to the pot.
We peel the sweet potato and the onion, and chop them finely.
In a frying pan, put the oil and add the sweet potato and onion. Cook it, stirring so that everything cooks evenly and, at the same time, mash it until cooked. Then, blend it with a hand blender until you get a smooth puree.
Presentation
Place a quenelle of sweet potato on a plate and, next to it, the beef shank. Drizzle with the red wine sauce and garnish with chopped chives.
And enjoy!
