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Components
- 1 kg of mintender boned meat
- One pomegranate
- 1 cup (tea) of orange juice (approximately 3 pieces)
- 1/2 cup of white wine (tea measurement)
- 1/4 cup of honey and 2 tablespoons for coating.
- Three cloves from India
- Three chili pepper seeds
- Four small models
- 4 mini printers
Setup phase
- Slice the pomegranate horizontally through the center. Place each half in the blender cup, pressing gently, and tap the peel with the back of a spoon to release the seeds and juice. Add the wine, orange juice, and 1/4 cup of honey. Blend until smooth, then strain the mixture into a large bowl using a sieve.
- Place the tender on the board and, using the tip of a sharp knife, score the surface creating diamond shapes. Move it to a bowl with juice, add the cloves and peppercorns. Cover with plastic wrap and let it marinate at room temperature for 1 hour (alternatively, you can put the tender and liquid in a sealed plastic bag).
- If you don’t have 30 minutes to marinate, preheat the oven to 200 °C (medium heat). Rinse the mini apples and mini pears, then slice them lengthwise down the middle.
- Place the tender on a baking sheet and pour all the marinade liquid over it. Arrange the fruit with the cut side facing down and cover the baking sheet with aluminum foil, shiny side down. Bake in the oven for 30 minutes.
- Take the baking sheet out of the oven and discard the paper and aluminum foil. Keep the tender with the baking liquid and brush it with 2 tablespoons of honey. Place the baking pan back in the oven and bake for an additional 20 minutes to caramelize. After the first 10 minutes, open the oven and brush the tender again with the liquid.
- When finished, take the baking sheet out of the oven and move it to a cutting board. Put the baked fruits into a bowl and set aside the baking liquid to use for the sauce. Cover the tender with aluminum foil and allow it to rest while you prepare the sauce and caramelized fruits.
FOR THE SAUCE
Components
- entire baking liquid
- 2 tablespoons of cornstarch
- Add salt and ground pepper as desired.
Ready state
- In a bowl, set aside 1/3 cup of the baking liquid—discard the cloves and peppercorns. Stir in the cornstarch until fully dissolved. Set aside.
- Pour the remaining liquid into a small saucepan, place over medium-low heat, and cook until it reaches a boil.
- Once it reaches a boil, lower the heat and gradually add the cornstarch mixture, stirring continuously with a whisk to prevent lumps. Continue stirring on low heat for approximately 2 minutes until it thickens. Taste, adjust the salt if needed, and then pour into a mold.
Please provide the text you would like me to paraphrase.
Components
- mini baked apples and mini pears
- 2 tablespoons of butter
- 1 tablespoon of honey
Setup phase
- Apply honey to the sliced sections of the baked mini apples and mini pears.
- Heat a non-stick frying pan over medium heat. Add one tablespoon of butter and allow it to melt. Arrange half of the fruit with the cut side down and cook until browned, about 2 minutes. Remove and repeat the process with the remaining fruit.
- Cut half of the tender and add it to the fruit mixture. Serve immediately with the pomegranate sauce.
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