Recipes

Sirloin with blueberry glaze and rosemary and garlic parmentier

30, OCT, 2019

Ingredients (4 pers)

1 pork tenderloin of about 600 grams

4 potatoes (one per diner, the size according to appetite)

1 purple onion

200 milliliters of Porto

2 generous c / s of homemade blueberry jam

1 c / s brown sugar

garlic powder

1 sprig rosemary

milk

garlic flavored oil

extra virgin olive oil

black pepper

garlic powder

Salt

Wash the potatoes and put them to cook in water until they are tender. When the potatoes are cooked, remove them from the saucepan, cool them a little and peel them, add the chopped rosemary and salt to taste and proceed to crush.

Chafa the potatoes with a fork and sprinkle the garlic, we grate at the moment we prepare at home and we have put one whole. Add a dash of garlic flavored oil and mix well. Then go adding milk and mixing until you get the desired texture, rectify salt if necessary and reserve.

In a pan with extra virgin olive oil, poach the chopped onion over low heat, when it is well made wet with the Porto, add the blueberry jam, brown sugar and salt, mix well and let it cook until it reduces. Once the desired density is obtained, strain the glaze to make it thin.

Cut the sirloin into thick slices and season with salt and pepper. Do it in a pan with extra virgin olive oil over high heat so that it is browned on the outside and its interior is juicy, go turning it around in its outline so that the dorado is uniform, if you like it very well put it also on the sides.


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