Pork tenderloin with sobrasada, cauliflower and gratin
Experience culinary harmony with Iberico and our creamy gratins. This truly rocks.
Ingredients:
• 4 Aviko Gratins Cream & Cheese
• 600 g pork tenderloin
• 100 g sobrasada (Mallorcan sausage)
• 200 g cauliflower florets
• 3 peaches
• 8 cherries
• 2 sprigs of mint
Used Product
Method
Preparation: 30 minutes
Oven: 20-25 minutes
- Preheat the oven to 220 ºC. Fill the pork tenderloin with the sobrasada. Sprinkle the meat with salt and pepper.
- Bake the gratins according to the instructions on the packaging.
- Roast the cauliflower florets on the hot barbecue until golden brown and cooked through.
- Cut the peaches into wedges and grill them on the hot barbecue until juicy and cooked. Remove the skin and purée the flesh of 2 peaches in the blender or with the hand blender until smooth. For the last 10-12 minutes, add the pork tenderloin and grill the meat until tender and juicy.
- Also mash the cauliflower into a smooth puree. Season with salt and pepper. Add some warm water or broth if desired.
- Place the gratins on 4 plates. Cut the pork tenderloin into slices and add to it. Finish the plates with the cauliflower puree, the peach puree, the remaining grilled peach wedges and the cherries. Garnish with the mint.
Tip: No sobrasada available? Take good quality chorizo.