TENDER
Creamy Delight 100 g
Smoked Tender 1 un
Clove 20 un
Shoyu 30 ml
Mustard 30 ml
Freshly grated ginger 15 g
Pepper sauce 8 g
Garlic cloves 2 un
Orange juice 125 ml
Lemon juice 30 ml
Cachaça 50 ml
Spice powder (clove, cinnamon, nutmeg, etc.) as much as needed
Sauce
Orange juice 375 ml
Fresh plums, peeled and pitted 4 pcs
Wheat flour 15 g
Salt as much as needed
Fresh fruit, sanitized and cut into slices (fig, orange, fresh plum) as much as needed
TENDER
1. With the tip of the knife, make small cuts across the surface of the tender, forming lozenges.
2. Stick a clove in each joint.
3. Set aside the Delícia Cremosa margarine, juices and cachaça.
4. In a deep bowl, add and mix the other ingredients and rub them all over the tenderloin.
5. Drizzle with the juices and cachaça and leave to marinate for 2 hours.
6. After the indicated time, remove the tender, place it in a small roasting tin and spread some of the Delícia Cremosa margarine over it
7. Add the marinade sauce, cover with aluminum foil and bake in a preheated oven at 180ºC for 40 minutes, basting occasionally with the sauce.
8. Remove the aluminum foil, brush with more Delícia Cremosa margarine, drizzle with the sauce and bake until golden brown. Brush with more margarine if necessary.
9. Remove the tender, keep it warm and prepare the sauce.
Sauce
10. Place the roasting pan over the stove, add a little orange juice and scrape the bottom with a spoon or spatula (except for the very burnt parts).
11. Strain the liquid, put it in a blender with the plums and the wheat flour dissolved in the remaining juice and blend until smooth.
12. Add the sauce to a small saucepan and bring to the boil for 1 to 2 minutes, stirring constantly until it thickens.
13. Remove, correct the salt and set aside warm.
MONTAGE
14. Place the tender on a platter, garnish with fresh fruit to taste and serve with the orange sauce, rice and mashed green apples.
