Tender: tastier, with 3 simple sauce options, see

3 recipes for simple and tasty sauces to serve with tenders and other roasts.

3 recipes for simple and tasty sauces to serve with tenders and other roasts.

Recipe for 4 people.

Classic (no restrictions), Gluten Free

Preparation: 01:00 + according to the chosen sauce recipe

Interval: 00:00

TOOLS

1 pan(s), 1 bowl(s), 1 colander(s), 1 baking tray(s), 1 cutting board(s), 1 plate(s) (large for the tender and its decoration), 1 gravy boat(s ) other)

EQUIPMENT

conventional + food processor or blender

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

TENDER ingredients:

– Tender 2kg boneless meatballs

– cloves to taste (optional) ^THE

Pineapple sauce with mustard and honey Ingredients:

– 4 cup(s) diced pineapple

– 400 ml of water (for mixing)

– 1 cup(s) of white wine

– 1 cup(s) honey (or sugarcane honey (molasses or sugarcane molasses))

– 2 tablespoons of yellow mustard ^THE

– 2 tablespoons of cold unsalted butter, to finish

– salt to taste

– pepper to taste ^THE

Ingredients of Apricot Sauce and Balsamic Jam:

– 400 g of dried apricots, hydrated (see recipe)
^THE

– 150 g of sugar

– 2 cups of water

– 4 tablespoons of balsamic vinegar ^THE

– salt to taste (pinch)

Ingredients Orange sauce with spices:

– 4 cup(s) of water

– 2 cups of sugar

– 8 cloves ^THE

– 16 black peppercorns, lightly crushed ^THE

– 2 pieces of raw cinnamon of approximately 2 cm ^THE

– 2 pieces of ginger, about 2 cm, sliced

– 2 bay leaves

– 2 sprigs of thyme – small (optional)

– 2 cup(s) of orange juice

– 100 ml of orange liqueur

– salt to taste (optional)

Ingredients TO ACCOMPANY and DECORATE: OPTIONAL

– fresh aromatic herbs (thyme, parsley, chives, etc.) to taste (optional)

– fruit in syrup (pineapple, fig, peach, etc.) to taste (optional)

– egg strands to taste (optional)

PREPARATION:

The tender, with a strong flavor and succulent meat, is one of the main dishes on the Christmas and New Year’s menu. Very easy to make and with a super nice presentation, it’s always a great option for those busy days.

Making the offer is relatively simple (check the instructions on the package). What really makes the difference in the preparation of this smoked pork are the accompaniments. In this specific case, sauces, which can make this preparation more special and simple.

• Pineapple sauce with mustard and honey – A sauce that harmonizes the smoked meat with the flavor of the fruit, delicious.
• Apricot sauce and balsamic jam – A sauce that contrasts sweet flavors with the acidity of vinegar, a perfect combination.
• Orange sauce with spices – A spice-rich sauce finished with orange.

1. Choose your favorite sauce.
2. Separate the ingredients and utensils for the recipe.

• #tip: prepare the sauce well in advance.
• #tip 2: prepare the offer by following the instructions on the package.
• #tip 3: leave the tender already prepared: make the cuts, add the carnations (optional) and separate the decoration elements (egg strings, fruit in syrup, fresh fruit).

PREPARATION:

A. PINEAPPLE SAUCE WITH MUSTARD AND HONEY:

1. Preheat the oven to the temperature indicated on the tender package.
2. Peel the pineapple and portion out the quantity needed for the sauce: the rest of the pineapple can be cut into slices and roasted together with the fillet (optional).
3. Cut the pineapple in the sauce into cubes and blend it in the blender with the water (see quantities in the ingredients) and the white wine. Filter and reserve.
4. In a bowl, mix the honey or sugar syrup with the mustard and season with salt and pepper.
5. Prepare the tender for the oven according to the instructions on the package.
6. Arrange the tender on the baking tray: if desired, arrange the pineapple slices first and place the tender on top.
7. Drizzle with pineapple juice and white wine and cook in the preheated oven until lightly browned (see instructions on the package) – during cooking, if necessary, add a little hot water to the pan, to prevent the sauce from drying out or it burns.
8. Remove the tender from the oven.
9. Transfer the juice from the pan to a pan and heat until boiling.
10. Add the mustard and honey mixture, mix and check for salt and pepper.
11. Cook for about 3 minutes to blend the flavors and thicken the sauce slightly.
12. This sauce should be served hot, if you don’t use it immediately, keep it in the pan.
13. When serving, heat the sauce and when it boils, turn off the heat and add the cold butter to emulsify.
14. Mix well until a smooth sauce forms.
15. If you bake the pineapple slices in the oven, arrange them around the tender when serving.

B. APRICOT JELLY AND BALSAMIC VINEGAR SAUCE:

1. Place the apricots, water (see quantities in the ingredients) and sugar in a bowl and leave to hydrate for about 30 minutes.
2. Transfer to a pan and add a pinch of salt to enhance the flavours.
3. Place on high heat and when boiling, reduce to medium/low.
4. Cook until the apricots are very soft.
5. Turn off the heat, let cool and place in the mixer or blender.
6. Blend until you obtain a smooth and homogeneous sauce – if it is too thick, add a little water.
7. Return to the pan, add the balsamic vinegar and cook for about 5 minutes to blend the flavors and obtain a consistency that is not too thick.
8. This sauce can be served hot or at room temperature: if you prefer it hot, keep it in a pan and reheat it before serving.

C. ORANGE SAUCE WITH SPICES:

1. In a saucepan, add the water (see quantities in the ingredients) and the sugar and mix.
2. Add the spices (cloves, lightly crushed black pepper, ground cinnamon, ginger slices, bay leaf and thyme).
3. Place on high heat and when boiling, reduce to medium/low and cook until it reaches half the volume, about 200ml.
4. Turn off the heat and filter the spice broth through a fine mesh strainer.
5. Return the broth to the pan and add the orange juice and liqueur.
6. Over low heat, cook, stirring occasionally, until it reaches half the volume again.
7. Season with salt (optional).
8. This sauce can be served hot or at room temperature: if you prefer it hot, keep it in a pan and reheat it before serving.

FINALIZATION AND ASSEMBLY:

1. On a cutting board, cut the fillet into thin slices and place them in the center of a serving plate.
2. Decorate with aromatic herbs, egg strands, canned fruit or fresh fruit (check what goes best with your chosen sauce).
3. Take the tend on the table and serve the sauce(s) in a gravy boat.
4. Drizzle the sliced ​​fillet with the saucedirectly on the plates.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.