INGREDIENTS
- – Pork shoulder 1 unit.
- – C/N Soy.
- – Juice of two lemons.
- – C/N Romero fresco.
- – 250 g of lomite.
- – 500 g of plums.
- – Fennel 3 items.
- – C/N Contemporary mint.
- – 200 g of white cheese.
MARINATED AND WRAPPED PORK CARRÉ with tenderloin, plums and fennel! observe the step-by-step under and tempt your self with this spectacular dish .
PROCEDURE:
1. Seal the carré on a griddle, paint with soy sauce, lemon juice and rosemary.
2. Wrap with aluminum foil.
3. Cook dinner on the grill.
4. Minimize the carré into 1.5 cm slices. Between the slices we’re going to add tenderloin fetas and half of recent plums.
5. Reassemble the carré, wrap it and warmth it once more for a couple of minutes.
6. For the salad, reduce the fennel into julienne strips, chopped mint and white cheese.
