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@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
9 hour(s)
10 servings
Nayara Ataide
@cozinha.semneura- Ingredients
- Recipe
- Tender the size you prefer1 unit(s)
- Pear or Bahia orange2 unit(s)
- White dry wine150 ml
- Mustard2 tablespoon
- Honey1 tablespoon
- Clove to taste
- Supplyable bag1 unit(s)
- Remove the tenderloin from the packaging, and with the tip of the knife, draw diamonds all over the tenderloin. Skewer the carnations between each diamond and set aside.
- Place the orange juice, wine, mustard and honey in the supply bag. Shake carefully to mix everything, and add the tenderloin. Close the bag with the seal that comes in the package itself, and let it rest for a few hours in the fridge.
- After resting, take it to the oven the way you take it out of the fridge: inside the sealed bag, supporting it on a platter or shape.
- Let it bake for approximately 15 minutes. After that time, open the bag carefully, as the steam that forms is very hot.
- Remove the tenderloin and place on a serving platter. The broth that is left, take it to the pan to reduce and form a tasty sauce to serve with the tenderloin. Don't forget to remove the cloves to serve.
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