A delicate and flavorful seasonal recipe featuring Iberian pork and quintessential summer ingredients. Chef Martín Berasategui invites you to brighten your table with Aljomar Iberian Pork Tenderloin with watermelon, melon, and macadamia nuts . It's easy and convenient to prepare. We'll show you how, step by step.
Ingredients (Serves 4)
- 8 Iberian pork cheeks from Aljomar
- 1 pinch of saffron
- Juice of 2 oranges and the zest of one
- 1 cinnamon stick
- 1 tbsp of honey
- 1 tsp Dijon mustard
- 1 tbsp chopped cilantro
- 2 tbsp of extra virgin olive oil
- Salt
- RM Black Pepper
Preparation of Aljomar Iberian Pork Tenderloin with Watermelon, Melon and Macadamia Nut
Cut the tenderloin into 1 cm long slices or thin escalopes, as you prefer to eat them.
Peel the watermelon and melon, remove the seeds and cut the pulp into 1 cm cubes.
Cut the cilantro leaves into a very fine julienne.
In a wok (or frying pan), pour the olive oil and heat over high heat. Place the beef tenderloin slices in the wok and cook for a few minutes on both sides. If using escalopes, cook a little longer. Remove to a plate.
Add the honey and stir well. Add the orange juice, the watermelon and melon cubes, the macadamia nuts, and the cilantro. Let it cook for a few minutes over high heat.
Finish and presentation
Adjust the seasoning, add the sesame seeds and serve immediately with the sirloin steak.
When serving, use a peeler to make very thin slices of melon and watermelon and place them on top of the meat.
Sprinkle with grated macadamia nuts and more poppy seeds.
