Directions
- 1Cut the pork tenderloin into bite-sized pieces and season with salt and pepper.
- 2In a bowl, mix honey, balsamic vinegar, truffle sauce, olive oil, and lemon juice.
- 3Add the pork tenderloin to the mixture, cover, and refrigerate for 3 hours.
- 4Grate the tomato and onion, and chop the garlic.
- 5Add the marinated pork tenderloin to the pot and cook until well done, then set aside.
- 6Add the onion and reduce as much as possible.
- 7Add sweet paprika, garlic, and tomato.
- 8Return the pork tenderloin, add white wine and bay leaf, and cook.
- 9When the wine reduces, add the meat broth.
- 10When it boils, add saffron and Dacsa rice with designation of origin from Valencia.
- 11Correct the salt and in 16 minutes it will be ready.
Ingredients
- 180 gr arroz Categoría Extra con D.O. Arroz de Valencia Arroz Dacsa
- 300 gr solomillo de cerdo
- 0.5 cebolla morada
- 1 tomate pera
- 1 diente de ajo
- 0.5 vaso vino blanco
- 0.5 cdta. pimentón dulce
- 1 hoja de laurel
- 1 sobre azafrán molido
- sal fina
- pimienta negra molida
- caldo de carne
- 1 cda. miel
- 75 ml. aceite de oliva virgen extra
- 1 cda. vinagre balsámico de módena
- 1 cda. salsa de trufa
- 15 ml. jugo de limón
Equipment
bowlknifepan
Tips
- Proporción caldo/arroz 4:1.
- Intensidad del fuego 5-6 minutos fuego intenso, resto moderado.
- Sal solomillo, sofrito y caldo.
- Para dar melosidad, cuando pongas el arroz remueve sin prisa pero sin pausa.
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