Portion-oriented pork tenderloin with earthquakes and lentils wrapped in serrannoskinke

Ingredients for Portion-oriented pork tenderloin with earthquakes and lentils wrapped in serrannoskinke

Instructions for Portion-oriented pork tenderloin with earthquakes and lentils wrapped in serrannoskinke

To prepare the Portion-oriented pork tenderloin with earthquakes and lentils wrapped in serrannoskinke recipe, please follow these instructions:

portion Collations
Order pork tenderloin at the butcher a few days in advance.

Brown it in a small pot - first down the grease. Brown the meat in a little oil if there is not any fat on the meat. Take the meat and brown carrot and bell pepper cut into smaller pieces. Add tomatoes and garlic in coarse tern. Put the meat back in the pan. Add the wine and boil for a few minutes without lid. Add spices, 3 dl water and apply tightly closed lid. Boil on low heat for approx. 45 minutes until the meat is tender. Let the meat cool in the liquid.

Boil the lenses according to the instructions on the package. Let them drip well and get cold.

Peel and steam the earthquakes in a pan with a little oil, 2 tablespoons of water and salt or baking them in the oven at 150 degrees until they are tender. Let them get cold.

Take the cold meat up. Warm clouds and vegetables and pour it through a sieve, if necessary. With a cloth. Boil until there is ½ liter of liquid. Add water if there is insufficient liquid. Serve with liquid calves, salt and pepper. Save the fluid.

Cut the most real meat and earthquakes in the tern of 1 x 1 x 1 cm.

Rinse film on both sides and put it in each frame. Cut the slices of serranoskin through and lay them around the side of the mold.

Put a layer of lenses at the bottom of the mold. Lay the tern of bush, earthquakes and lentils in the form until it is filled up. There may be excess lentils, meat and earthquakes. It should not be squeezed but put "loosely" down.

Place the house block in soft in cold water. Warm the liquid up - it should only be the handshake. Swallow the water of the house block and place it in the hot liquid. Pipes for all houses have been dissolved. Cool it slightly and pour it into the molds to cover the filling.

Place the molds in the refrigerator for a few hours before serving, so the gel becomes stiff. Turn out the cold portions on a dish or on plates, remove the film and allow them to stand up so they are tempered by serving.

Balsamic reduction
Boil balsamic and honey until it has a syrupy consistency. Boil first at high heat until there is only half left. Then cook at low heat until the consistency is right. Take care that it can easily become hard when it gets cold. If the consistency has become too tight, add water. Lun possibly. Reduction in microwave oven or in water bath before use. Make strips on the plate with a spoon or come into a cream pan.

Silted earthquakes
Scrub the earthquakes well or peel them before cutting into thin slices, for example on a roast iron. Cook them al dente in wine and oil together with pills, whole garlic, thyme, salt and peppercorns. Leave them in the law until use. Put them in the fridge. Remove the earthquakes from the layer and allow them to drizzle before serving.

Salad
Pick up salads. Stir a dressing of oil, lemon juice, salt and pepper in a bowl. Turn the salad here just before serving. Decorate with coriander leaves.



tips:
Distribute work with the court over a few days. Make meat, lentils and earthquakes as well as balsamic reduction ready the first evening. Make the portion order next morning, and they can be served later in the day. Or you can do something at a time, see below

The portions can be cooked on the day before use, just in the refrigerator

Balsamico reduction can be left in a refrigerator for approx. 1 month. It may include Used for salads, for example with fried liver of, for example, poultry

Instead of serranoskinke, use parma ham or a good mirror