Hanger Cured Pork Tenderloin And Manchego Recipe
Served with Sunnyside quail, splashed black truffle infusion and over Latin tostoncito.
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Ingredients
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Pork Tenderloin
Sunnyside Quail
Tostoncito
Truffle Infusion
Garnish
Method
Pork Tenderloin
- 1
Cure the Pork
In a bowl, mix kosher salt, brown sugar, black pepper, garlic powder, and smoked paprika. Rub the mixture all over the pork tenderloin. Wrap in plastic wrap and refrigerate for at least 24 hours.
- 2
Cook the Pork
Preheat your oven to 375°F (190°C). Remove the pork from the fridge, rinse off the cure, and pat it dry. Sear the pork in a hot skillet with a little olive oil until browned on all sides, about 3-4 minutes. Transfer to the oven and roast for about 20-25 minutes or until the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing.
Sunnyside Quail
- 3
Tostoncito
- 4
Fry the Plantains
Peel and slice the green plantains into 1-inch thick pieces. Heat vegetable oil in a deep skillet over medium-high heat. Fry the plantain slices until golden and slightly soft, about 3-4 minutes. Remove and drain on paper towels. Flatten each piece with a tostonera or the bottom of a glass, then return to the hot oil and fry again until crispy, about 2-3 minutes. Drain and season with salt.
Truffle Infusion
- 5
Make the Truffle Infusion
In a small saucepan over low heat, combine black truffle oil and unsalted butter. Stir until the butter is melted and well combined. Remove from heat.
Assembly
- 6
Plate the Dish
On a plate, place a tostoncito as the base, top it with a slice of the cured pork tenderloin, a sunnyside quail egg, and drizzle with the truffle infusion. Garnish with grated manchego cheese and fresh parsley.