Aljomar Iberico Pork Loin Cabecero in red wine sauce with sweet potato puree

Ingredientes

• 1.2 kg of Aljomar Iberico
• Pork Loin Cabecero

Shoulder Collar

• 0.6 Liters Red Wine
• 1 Carrot
• 1 Onion
• 1 Leek
• Bay Leaf
• Salt And Pepper
• Sweet potato puree
• 0.6 kg sweet potato
• 0.1 kg onion
• 0.15 litres olive oil
• Salt

Method

Slice the presa lengthwise into two equal parts, and slice each part into 6cm chunks. Add salt and pepper and place in marinade with the red wine and chopped vegetables for 3 hours. Remove the meat from the marinade, separate from vegetables and let drain. Set aside the vegetables and reserve the wine.

Heat the olive oil in a saucepan and Brown the meat on all sides. In the same saucepan, sauté the vegetables from the marinade, then add the meat and red wine. Reduce the sauce, add a splash of water and continue cooking on low heat. Once the meat is cooked through, remove and set aside. Pour the liquid from the pan through a strainer, add salt to taste, and add the strained liquid to the meat.

Peel and finely chop the sweet potato and onion. In a heated skillet, add oil then the sweet potato and onion, cooking and stirring to allow them to cook evenly, pressing down as they soften until cooked through. Spoon the mixture into a blender and blend to create a smooth puree.

Presentation

Spoon quenelles (egg-like shapes) of the sweet potato puree onto the place and the chunks of meat to one side. Top with the red wine sauce and garnish with finely chopped fresh chives.