Adelgaza con Marisa
INGREDIENTS:
ELABORATION:
- 1 pork tenderloin
- 100 grams of duck pate
- 15 mushrooms
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon oregano
- Salt to taste
- A teaspoon of extra virgin olive oil
- 1/2 sweet onion
- 1/2 glass of white wine
ELABORATION:
- The sirloin is opened in a spiral or it is ordered in the open butcher shop
- Season with salt, pepper and oregano
- In a frying pan, put some very finely chopped onion and cook it with 1/2 teaspoon of oil
- Add the mushrooms in small pieces seasoned with black pepper, oregano and salt and a little white wine.
- While it cools , the sirloin is sliced open and brushed with a generous layer of duck pate .
- When the mushrooms are cold, they are placed in the open tenderloin on top of the pâté, which is carefully closed so that it returns to its original shape.
- It helps to close it with the aluminum foil, very tight.
- Put in the oven for 15 minutes on one side and 15 minutes on the other at 180°
- With the mushrooms that have been left over and the liquid that the sirloin has released and a bit of beaten cheese, grind everything in the blender and taste for salt and spices. You can add a little pate too. The sauce has to be as rich as the whole sirloin.
- Allow to cool, unwrap from aluminum foil, and cut into slices.
