Here's a recipe for a dish everyone will love. A classic in most kitchens, Aljomar Iberian Pork Tenderloin stuffed with ham and cheese, but with Martín Berasategui's distinctive touch.
Ingredients
For the sirloin steak
- 3 chopped dried apricots
- 1 Iberian pork tenderloin
- Aljomar 400g
- 2 slices of York ham
- 2 slices of Emmenthal cheese
- 30g of unpeeled garlic
- Olive oil
- Salt and pepper
For the watercress salad and its vinaigrette
- 30 watercress leaves
- 50g of blue cheese
- 1 dl. of olive oil
- 1 pinch of natural yogurt
- Lemon juice
- Salt and freshly ground pepper
- 100g of watercress salad
Preparation of Aljomar Iberian Pork Tenderloin stuffed with ham and cheese
For the sirloin steak
Cut the tenderloins in half lengthwise, without cutting all the way through, like a book. Place the cooked ham, two slices of cheese, and the chopped dried apricots (cut into 5x5mm cubes) in the center of each tenderloin. Close the tenderloin with butcher's twine, making knots 2-3 cm apart.
Preheat the oven to 180ºC.
Sear the sirloin on all sides over high heat for about 10 minutes in a non-stick pan with the oil. Place it on a baking tray along with the garlic and bake for another 10 minutes.
Remove from the oven and let it rest for 5 minutes covered with aluminum foil with two vents on top.
For the watercress salad and its vinaigrette
Place the 30 watercress leaves, along with the blue cheese, lemon juice, oil, and yogurt, in a blender. Blend until you have a smooth vinaigrette. Season with salt and pepper.
Finish and presentation
Serve the sirloin steak, cut into medallions, with the watercress salad dressed with its own vinaigrette.
