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Tender with pineapple farofa
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Maíra Covolan
@mairacovolan- Ingredients
- Recipe
- Tender1 unit(s)
- Pineapple Slices6 unit(s)
- Dry white wine150 ml
- Pepper Jelly1 dessert spoon
- Sliced Provolone Cheese250 g
- Olive oil to taste
- Diced Bacon150 g
- Chopped Onion2 tablespoon
- Chopped Yellow Bell Pepper3 tablespoon
- Cassava Flour1 cup
- Chili Pepper to taste
- Butter1 tablespoon
- Salt, black pepper and green smell to taste
- In a refractory that can go in the oven, make a layer with the pineapple slices, place the tenderloin, drizzle with the wine and brush with the pepper jelly. Cover with aluminum foil and bake for 30 minutes in a preheated oven at 200 degrees.
- Remove from the oven, reserve the pineapple slices for fatigue. Make cuts in the tender without reaching the end and put the provolone cheese in the tender cuts. Return to the oven for 10 minutes.
- Fry the bacon with a drizzle of olive oil, add the onion and when it is golden, add the bell pepper, butter, pout pepper and cassava flour. Season with salt and pepper. Finish with pineapple and green smell to taste.
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