Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
30 min
min
30 mins
1) Simmer the brown rice for 25 minutes.
2) Once boiled, drain and place it on one side of a medium bowl and add the rinsed red beans next to it.
3) Wash the spinach leaves and the cherry tomatoes. Cut the cherry tomatoes into halves.
4) Wilt the spinach leaves in a pan with a little olive oil, when they are half done, add the pine nuts and raisins and cook for 3 more minutes.
5) Add the spinach leaves and the cherry tomatoes to the bowl. Add olive oil and salt.
6) Finally, add two tablespoons of guacamole to the top and the crushed hazelnuts.
For the guacamole (5 minutes):
1) Smash the avocado halves in a medium bowl.
2) Add the onion, the juice of one lime, the fresh coriander and a little salt and black pepper. Mix together.
1) Simmer the brown rice for 25 minutes.
2) Once boiled, drain and place it on one side of a medium bowl and add the rinsed red beans next to it.
3) Wash the spinach leaves and the cherry tomatoes. Cut the cherry tomatoes into halves.
4) Wilt the spinach leaves in a pan with a little olive oil, when they are half done, add the pine nuts and raisins and cook for 3 more minutes.
5) Add the spinach leaves and the cherry tomatoes to the bowl. Add olive oil and salt.
6) Finally, add two tablespoons of guacamole to the top and the crushed hazelnuts.
For the guacamole (5 minutes):
1) Smash the avocado halves in a medium bowl.
2) Add the onion, the juice of one lime, the fresh coriander and a little salt and black pepper. Mix together.
15 mins
25 mins
