Description Roasted pork tenderloin spiced with a touch of spice and onion.
Presentation suggestion Accompanied with carrot sauce. It is an ideal roast for those who do not yet have much experience in the kitchen.
Tasting note The most tender and delicious meat, gilded slowly in the oven.
Formats For large kitchens and hospitality.
1 Cuit’s Grand Mere Gusso Duck Foie gras can
50g cream cooked to cook
1 Beat the foie with the beater arm at low power so that the foie is not cut by temperature increase and add the brandy.
2 Mix gently with the whipped cream to cook.
3 Season with pepper
4 Meter in pastry bag and reserve in refrigerator until we use it
5 In the refrigerator it becomes thicker, so it is best to take it out one hour before use to warm it to room temperature and to be smoother.
1 Fill the turbinates with the pastry bag
2 Decorate with flowers ……..
3 Arrange in a glass filled with maldon salt, chopped almonds ………..
CHARCUTERÍA Y COCINADOS, S.A.
Pol. Ind. – Ctra. Riudellots, 13
17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84