Ingredients:
4 pieces of 120 gr. Iberian pork
Mashed potato
16 cherry tomatoes
16 tittle onions
100 gr. of butter
Tomato jam
Olive oil
Salt
Black pepper
Elaboration:
Previously, prepare a light mashed potato and reserve.
Undo the butter in a hot saucepan, place the onions and stir gently making circular movements until they have caramelized. Reserve.
Arrange a little oil, salt and pepper on a plate and heat it.
Mark the sides of the meat on the hot iron and finish doing it in the oven, previously heated to 180 degrees, for a couple of minutes.
Cut the meat into thick strips.
Place a base of mashed potato, previously heated, on the plate and place the meat strips on top.
Decorate the dish with caramelized onions and cherry tomatoes and with tomato marmalade points.
Font: Gastronosfera
