Condition the smoked pork (does not require much salt) with species and garlic. Let it marinate at least an hour.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make smoked tenderloin with chucrut and apple puree: |
| 1 kilogram of smoked pork loin 2 cloves of garlic 1 pinch of pepper especias aromatic to taste 1 liter of white wine 1 purple cabbage unit 5 units of apple |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make smoked tenderloin with chucrut and apple puree:
2. Once repossed, deposit in a large wandering with enough white wine and take over 200º C. about 45 minutes or more. As the wine evaporates, it must be added a little more, other than the return to be brown in a couple. It must be red and quite dry to the cut.
3. Meanwhile, do the cabbage chucrut. To do this, cut the purple cabbage or run it into small threads. Fry in oil with salt and abundant balsamic vinegar, you can add some sugar for flavor.
4. apart, prepare a sweet apple puree. To do this, cook the fruit pieces in sugar water until they soften and then crush until you get the desired texture.
5. Remove the pig from the oven and crush it into fine slices. It serves the pigs back with chucrut and puree of apples accompanied by cooked potatoes and small portions to the sides of the chucrut and the puree.
