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Duroc Pork Tenderloin with Ajoblanco

Created by:
Medium
1 SERVERS
0%

PREP TIME

min

0%

COOK TIME

min

0%

TOTAL TIME

Ingredients

Marinade

Pork tenderloin

Nduja cream

Ajoblanco

Pig's trotter broth

Burrito oil

Pickled grapes

Method

    1. Marinade: Mix everything in a container and reserve.
    2. Pork tenderloin: Clean the pork tenderloin and reserve the trimmings. Roll the pork tenderloin in the kōji. Let it ferment in a fermentation chamber for 1 day. Before using, clean off all the kōji. Let it come to room temperature and brush it with the marinade. Cook over charcoal until the internal temperature reaches 50°C. Let it rest for at least 6 minutes.
    3. Nduja cream: Peel the garlic and blanch it 8 times in boiling water. Process in a Vitamix with the rest of the ingredients and filter.
    4. Ajoblanco: Cut the garlic and cook it in the almond drink. Once the garlic is cooked and the almond drink is removed from the heat, reserve. Toast the hazelnuts at 170°C for 15 minutes. Peel the hazelnuts. Process all the ingredients except the cold oil together in a Vitamix until you obtain a homogeneous mixture. Emulsify with the oil. Put in a bottle and reserve.
    5. Pig's trotter broth: Soak the chickpeas in the refrigerator for 24 hours. Degrease the trotters in ice water for 24 hours. Dice the vegetables. Brown the vegetables in a pressure cooker. Pour the previously strained trotters and chickpeas into the pot with the vegetables. Add the cold water, cover and bring to a boil. Once it has reached a boil, reduce the heat to low and cook for 6 hours. Strain and let reduce to 300 ml.
    6. Burrito oil: Blanch the parsley and burrito. Put the herbs with the oil in the Thermomix at 80°C at low speed. Once it reaches 80°C, mix at speed 10 for 8 minutes. Finish processing on high in the Vitamix. Pass through a superbag. Put in a bottle and reserve.
    7. Pickled grapes: Make a cross cut on the bottom of each grape. Blanch them in boiling water for 10 seconds and then refresh them in ice water. Peel the grapes and cut them in half. Bring the water, vinegar, glucose and salt to a boil. Let cool and add the grapes.

Ingredients

Marinade

Pork tenderloin

Nduja cream

Ajoblanco

Pig's trotter broth

Burrito oil

Pickled grapes

Method

    1. Marinade: Mix everything in a container and reserve.
    2. Pork tenderloin: Clean the pork tenderloin and reserve the trimmings. Roll the pork tenderloin in the kōji. Let it ferment in a fermentation chamber for 1 day. Before using, clean off all the kōji. Let it come to room temperature and brush it with the marinade. Cook over charcoal until the internal temperature reaches 50°C. Let it rest for at least 6 minutes.
    3. Nduja cream: Peel the garlic and blanch it 8 times in boiling water. Process in a Vitamix with the rest of the ingredients and filter.
    4. Ajoblanco: Cut the garlic and cook it in the almond drink. Once the garlic is cooked and the almond drink is removed from the heat, reserve. Toast the hazelnuts at 170°C for 15 minutes. Peel the hazelnuts. Process all the ingredients except the cold oil together in a Vitamix until you obtain a homogeneous mixture. Emulsify with the oil. Put in a bottle and reserve.
    5. Pig's trotter broth: Soak the chickpeas in the refrigerator for 24 hours. Degrease the trotters in ice water for 24 hours. Dice the vegetables. Brown the vegetables in a pressure cooker. Pour the previously strained trotters and chickpeas into the pot with the vegetables. Add the cold water, cover and bring to a boil. Once it has reached a boil, reduce the heat to low and cook for 6 hours. Strain and let reduce to 300 ml.
    6. Burrito oil: Blanch the parsley and burrito. Put the herbs with the oil in the Thermomix at 80°C at low speed. Once it reaches 80°C, mix at speed 10 for 8 minutes. Finish processing on high in the Vitamix. Pass through a superbag. Put in a bottle and reserve.
    7. Pickled grapes: Make a cross cut on the bottom of each grape. Blanch them in boiling water for 10 seconds and then refresh them in ice water. Peel the grapes and cut them in half. Bring the water, vinegar, glucose and salt to a boil. Let cool and add the grapes.

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Copyright © 2024International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok