Tender with pineapple farofa

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Tender with pineapple farofa

Name: Tender with pineapple farofa
Prep time: 1 h
Total time: 1 h
Yield: 10 Porções
Ingredients: 1 unit(s) Tender; 6 unit(s) Pineapple Slices; 150 ml Dry white wine; 1 dessert spoon Pepper Jelly; 250 g Sliced Provolone Cheese; to taste Olive oil; 150 g Diced Bacon; 2 tablespoon Chopped Onion; 3 tablespoon Chopped Yellow Bell Pepper; 1 cup Cassava Flour; to taste Chili Pepper; 1 tablespoon Butter; to taste Salt, black pepper and green smell

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@delirec

🇧🇷Brazil

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View in original language

(Português)

1 hour(s)

10 servings

Maíra Covolan

@mairacovolan

Ingredients
Recipe

Tender1 unit(s)
Pineapple Slices6 unit(s)
Dry white wine150 ml
Pepper Jelly1 dessert spoon
Sliced Provolone Cheese250 g
Olive oil to taste
Diced Bacon150 g
Chopped Onion2 tablespoon
Chopped Yellow Bell Pepper3 tablespoon
Cassava Flour1 cup
Chili Pepper to taste
Butter1 tablespoon
Salt, black pepper and green smell to taste

In a refractory that can go in the oven, make a layer with the pineapple slices, place the tenderloin, drizzle with the wine and brush with the pepper jelly. Cover with aluminum foil and bake for 30 minutes in a preheated oven at 200 degrees.
Remove from the oven, reserve the pineapple slices for fatigue. Make cuts in the tender without reaching the end and put the provolone cheese in the tender cuts. Return to the oven for 10 minutes.
Fry the bacon with a drizzle of olive oil, add the onion and when it is golden, add the bell pepper, butter, pout pepper and cassava flour. Season with salt and pepper. Finish with pineapple and green smell to taste.

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Tender with pineapple farofa

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