Pork tenderloin glazed with Colombian coffee & panela, over mashed yucca & paipa cheese

0.25 h 4 raciones
Difficulty: 
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Ingredients

500 grams of whole pork tenderloin
150 ml soy sauce
150 gr of yucca or manioc / in case of not having yucca
Paipa cheese (Colombia) or some kind of semi-hard and fatty cheese
250 ml of coffee (American type)
3 cloves of garlic
50 gr of butter
1 bunch of parsley
3 bay leaves
Salt and pepper to taste
-dible shoots and/or flowers

MASHED YUCCA AND PAIPA CHEESE: Cook the yucca in water for half an hour or until it softens, remove it and remove the central vein, mash it with a fork to obtain a puree texture, add the grated paipa cheese, butter and finely chopped parsley until all the ingredients are mixed. Season with salt and pepper, and reserve in a bowl or closed container to maintain the temperature.

SOLOMITO: Season the tenderloin with the finely chopped garlic, salt and pepper to taste. In a griddle at high temperature, sear on all sides and set aside. In a skillet, over medium heat add the soy sauce and grated panela, coffee and bay leaves, add the whole sirloin and cook for 20 minutes, then remove the sirloin and cut it into slices of approximately 3 cm and set aside, let the liquid reduce in the pan until a sauce texture is achieved.

Assembly: In a flat plate, mount the puree in a metal ring, and on it, place the sirloin slices, season with the reduction and finish with sprouts and edible flowers