INGREDIENTS
- -1 pork tenderloin.
- – 100 gr Champignons or portobellos.
- -1 onion.
- -Garlic clove.
- -50 gr mostaza.
- -c/n vino tinto.
- For the Chipa dough:
- -500g cassava flour.
- -50gr pork fats, beef, lard or oil. ?????
- -100cc of milk.
- -150 gr crimson rind cheese.
- -Sal C/N.
- To accompany:
- -Mixture of inexperienced leaves.
- -Tomates cherry.
- -Orange segments.
- -Vinagrette (orange juice, olive, balsamic acheto and salt).
1.Clear the sirloin, take away the information.
Seal it with a little bit olive oil and salt.
Brush with mustard and add the mushroom and onion paste.
2.Course of the mushrooms and/or portobellos till it turns into like a paste.
3.Chop the onion properly and sauté it with wine.
Combine with the mushroom paste.
4.Assemble the chipa dough, stretch it and place the sirloin with the pasta.
5.Place within the oven at 190°/200° for about quarter-hour.
6.Plate reduce along with a mixture of inexperienced leaves, cherrys, orange segments and a French dressing.
ENJOY IT!.
