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Iberian Pork Tenderloin Confit
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While Cascais is a coastal town in Portugal, it’s known for more than just its seafood. As a part of the Iberian Peninsula, which is also home to the Iberian pig, an important part of its cuisine is its pork. Combine this meat with other staples of this western European country, such as chestnuts and chorizo, and you’ve got a unique and delicious dish.
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Recipe for Iberian Pork Tenderloin Confit
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Ingredients
- 500g (1 lb. 1 oz) Iberian Pork Tenderloin
- Salt to taste
- Freshly ground pepper to taste
- 2 bay leaves
- 100ml (3 1/2 fluid oz) honey
- 400g (14 oz) chestnuts
- 200g (7 oz) Portuguese cabbage
- 70g (2 3/4 oz) chorizo
- 30g (Just over 1 oz) onions
- 10g (1/4 oz) garlic
- 2 dl (Just over 3/4 cup) red wine
- 125g (4 3/4 oz) Cream
- 0.5L (Just over 1 pint) olive oil
Instructions
- Clean the tenderloin and season it with salt, pepper, half the honey and all the bay leaves.
- Set the oven to 90ºC (194ºF). Place the tenderloin in a tray completely covered in the olive oil and let it confit (roast) for 4 hours.
- Roast the chestnuts and then sauté them in the same olive oil used to confit the tenderloin. Roast the onions and garlic with the chestnuts as well. Let it braise and refresh it with the red wine.
- Use a shredder to turn the chestnut mixture into a purée.
- Add the cream and the remaining honey to the purée. Check the seasonings.
- Boil and then sauté the Portuguese cabbage seasoned with salt and pepper.
- Cut the chorizo into thin slices and dry in the oven until crunchy.
- Plate everything as shown in the picture.
- Enjoy!
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