You'll see what a truly original way to enjoy Aljomar Iberian pork tenderloin. Berasategui shows you how to prepare it, with two unique touches: a pickled marinade and a coconut-infused chilled almond soup. Iberian flavor, enhanced in this Aljomar Iberian Pork Tenderloin in a pickled marinade with coconut chilled almond soup.
Ingredients (4px)
- 350g Iberian Pork Tenderloin
For the pickling
- 1 liter of water
- 100 ml white wine
- 150 ml. olive oil 0.4
- 100 of white vinegar
- 175 ml. sherry vinegar
- Aromatic herbs
- Onion
- Garlic
- Bay leaf and salt
Coconut ajoblanco
- 600 of mineral water
- 400 of coconut milk
- 200 of olive oil 0.4
- 200 grams of raw almonds.
- 75 sherry vinegar
- Salt
- 2 grams of thick gel
Decoration
- Red onion
- Microgreen sprouts
- Carrot ribbons
- Raisins
Preparation of Aljomar Iberian Pork Tenderloin in escabeche with coconut ajoblanco
We clean the tenderloins to remove the fat and trim them,
We sear the sirloin in a pan and, in the same pan, sauté the onion, carrot, and garlic. We add the white wine and let it cook. We add the herbs and the remaining liquids, let it simmer for about 10 minutes, add the sirloin, and let it rest in the refrigerator.
Coconut ajoblanco
We put all the ingredients in the Thermomix and blend until we get a creamy texture and adjust the salt.
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Presentation
On a soup plate, place the base of ajoblanco, cut the sirloin into thin slices, place it on top of the ajoblanco, drizzle with the escabeche sauce and decorate.
