Caribbean pork tenderloin with passion fruit - pink peppercorn and Potato gratin

Name: Caribbean pork tenderloin with passion fruit - pink peppercorn and Potato gratin｜aястасияさんの料理レシピ
Ingredients: 2kg Pork tenderloin; 1cup Passion fruit concentrate; 6tbs Worcestershire sauce; 3tbs Say sauce; 8cloves Garlic; 1tbs Honey; 1tsp Cinnamon; 2pcs Cinnamon sticks; 2tbs Brown sugar; 4tbs Sugar; 1 2cup Water; 1tbs Pink pepper; 4g Allspice; A splash Venezuelan rum; 1spring Fresh rosemary; 4tbs Butter; 2tbs Olive oil; 800g Potato gratin Potatoes; 250cc Milk; 250cc Fresh cream; 1tsp Garlic; To taste Salt; To taste Nutmeg; 20g Butter; 80g Parmesan cheese

レシピ

材料・調味料 (7 人分)

Pork tenderloin: 2kg

Passion fruit concentrate: 1cup

Worcestershire sauce: 6tbs

Say sauce: 3tbs

Garlic: 8cloves

Honey: 1tbs

Cinnamon: 1tsp

Cinnamon sticks: 2pcs

Brown sugar: 2tbs

Sugar: 4tbs

Water: 1/2cup

Pink pepper: 1tbs

Allspice: 4g

Venezuelan rum: A splash

Fresh rosemary: 1spring

Butter: 4tbs

Olive oil: 2tbs

Potato gratin: Potatoes: 800g

Milk: 250cc

Fresh cream: 250cc

Garlic: 1tsp

Salt: To taste

Nutmeg: To taste

Butter: 20g

Parmesan cheese: 80g

作り方

1: Place the tenderloin in a baking pan and sprinkle with Worcestershire sauce, soy sauce, and rum.
Sprinkle teaspoon cinnamon and place two cinnamon sticks. Incorporate previously crushed garlic with allspice, and a drizzle olive oil. Cover with brown sugar, place a rosemary branch, season with salt, and place over the tablespoon of whole pink pepper, place butter on different points and a tablespoon of honey along the pork tenderloin.

2: Preheat the oven 200 degrees, place the pork loin in the preheated oven, and cook for 30min until golden. Continue cooking for additional forty-five min., and frequently spraying the loin with passion fruit concentrate and water, if necessary to prevent the sauce to dry up. Remove from oven and deglaze the pan with water to make the sauce serve the loin with its sauce. If you want to thicken the sauce emulsified with two tablespoons of butter.

3: Potato gratin:
Peel the potatoes and slice them in 7mm thick. Boil the potatoes with milk, fresh cream, garlic, salt and nutmeg and cook about 6-7min. Cook potatoes 70% and turn off the heat. Stick the butter inside the pilex and put the boiled potatoes with milk and fresh cream. Cover the potatoes with Parmesan cheese, then put it in the oven and cook for about 25min at 200C.