Meloso de solomillo con salsa de trufa
Directions
- 1Cut the pork tenderloin into bite-sized pieces and season with salt and pepper.
- 2Cut the pork tenderloin into bite-sized pieces and season with salt and pepper.
- 3Cut the pork tenderloin into bite-sized pieces and season with salt and pepper.
- 4In a bowl, mix honey, balsamic vinegar, truffle sauce, olive oil, and lemon juice.
- 5In a bowl, mix honey, balsamic vinegar, truffle sauce, olive oil, and lemon juice.
- 6In a bowl, mix honey, balsamic vinegar, truffle sauce, olive oil, and lemon juice.
- 7Add the pork tenderloin to the mixture, cover, and refrigerate for 3 hours.
- 8Add the pork tenderloin to the mixture, cover, and refrigerate for 3 hours.
- 9Add the pork tenderloin to the mixture, cover, and refrigerate for 3 hours.
- 10Grate the tomato and onion, and chop the garlic.
- 11Grate the tomato and onion, and chop the garlic.
- 12Grate the tomato and onion, and chop the garlic.
- 13Add the marinated pork tenderloin to the pot and cook until well done, then set aside.
- 14Add the marinated pork tenderloin to the pot and cook until well done, then set aside.
- 15Add the marinated pork tenderloin to the pot and cook until well done, then set aside.
- 16Add the onion and reduce as much as possible.
- 17Add the onion and reduce as much as possible.
- 18Add the onion and reduce as much as possible.
- 19Add sweet paprika, garlic, and tomato.
- 20Add sweet paprika, garlic, and tomato.
- 21Add sweet paprika, garlic, and tomato.
- 22Return the pork tenderloin, add white wine and bay leaf, and cook.
- 23Return the pork tenderloin, add white wine and bay leaf, and cook.
- 24Return the pork tenderloin, add white wine and bay leaf, and cook.
- 25When the wine reduces, add the meat broth.
- 26When the wine reduces, add the meat broth.
- 27When the wine reduces, add the meat broth.
- 28When it boils, add saffron and Dacsa rice with designation of origin from Valencia.
- 29When it boils, add saffron and Dacsa rice with designation of origin from Valencia.
- 30When it boils, add saffron and Dacsa rice with designation of origin from Valencia.
- 31Correct the salt and in 16 minutes it will be ready.
- 32Correct the salt and in 16 minutes it will be ready.
- 33Correct the salt and in 16 minutes it will be ready.
Ingredients
- 180 gr arroz Categoría Extra con D.O. Arroz de Valencia Arroz Dacsa
- 180 gr arroz Categoría Extra con D.O. Arroz de Valencia Arroz Dacsa
- 180 gr arroz Categoría Extra con D.O. Arroz de Valencia Arroz Dacsa
- 300 gr solomillo de cerdo
- 300 gr solomillo de cerdo
- 300 gr solomillo de cerdo
- 0.5 cebolla morada
- 0.5 cebolla morada
- 0.5 cebolla morada
- 1 tomate pera
- 1 tomate pera
- 1 tomate pera
- 1 diente de ajo
- 1 diente de ajo
- 1 diente de ajo
- 0.5 vaso vino blanco
- 0.5 vaso vino blanco
- 0.5 vaso vino blanco
- 0.5 cdta. pimentón dulce
- 0.5 cdta. pimentón dulce
- 0.5 cdta. pimentón dulce
- 1 hoja de laurel
- 1 hoja de laurel
- 1 hoja de laurel
- 1 sobre azafrán molido
- 1 sobre azafrán molido
- 1 sobre azafrán molido
- sal fina
- sal fina
- sal fina
- pimienta negra molida
- pimienta negra molida
- pimienta negra molida
- caldo de carne
- caldo de carne
- caldo de carne
- 1 cda. miel
- 1 cda. miel
- 1 cda. miel
- 75 ml. aceite de oliva virgen extra
- 75 ml. aceite de oliva virgen extra
- 75 ml. aceite de oliva virgen extra
- 1 cda. vinagre balsámico de módena
- 1 cda. vinagre balsámico de módena
- 1 cda. vinagre balsámico de módena
- 1 cda. salsa de trufa
- 1 cda. salsa de trufa
- 1 cda. salsa de trufa
- 15 ml. jugo de limón
- 15 ml. jugo de limón
- 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.