A fresh and light recipe, a simple and unique preparation, and a superb result worthy of its creator and the dish's star ingredient. The tataki proposed by master chef Berasategui allows you to fully savor the delicious Aljomar Iberian pork loin. We'll tell you how to prepare it.
Ingredients of the Tataki of beef tenderloin with pico de gallo and guaconesa
- 0.5 KG Iberian pork loin ALJOMAR
- 250 grams of salt
- 125 grams of sugar
- Vera paprika
- Ginger powder
Pico de Gallo
- 150g of diced tomatoes, skinless and seedless
- 50g of chopped fresh spring onion
- 3 grams of cilantro
- Oil
- Lime juice
GUACONESA
- Avocado
- Mayonnaise
- Water
- Salt and Pepper
Elaboration
Clean the loin, leaving only the lean meat.
Mix the salt, sugar, ginger and paprika, wrap the pork loin in the mixture and let it cure for 45 minutes, then wash and dry well.
Sear on the griddle on all four sides and set aside.
Pico de Gallo
Mix all the ingredients and season with olive oil and lime juice.
GUACONESA
Peel the avocado, mix with the mayonnaise, add water, blend with a mixer until the desired consistency is reached, and adjust the salt and pepper.
Presentation of the Tataki of the loin
On a slate we put a base of guaconesa, we cut the loin into thin slices and arrange it on top and we finish by adding the pico de gallo.
