3 kg of fresh pork tenderloin
1/2 kg of Santarém bean
8 medium tomatoes
8 medium onions
5 large green peppers
10 garlic cloves
Green seasoning to taste (alfalfa, chicory, chive, onion, and sauce)
1 caper berry
5 lemons
150 ml of white wine vinegar
250 ml of dry white wine
500 g of cassava flour
5 tablespoons of coconut milk
200 ml of olive oil
100 ml of soybean oil
100 g of bacon (for the beans)
100 g of butter
400 g of rice
4 handfuls of jambo
Salt and wheat flour to taste
3 kg of fresh pork tenderloin
1/2 kg of Santarém bean
8 medium tomatoes
8 medium onions
5 large green peppers
10 garlic cloves
Green seasoning to taste (alfalfa, chicory, chive, onion, and sauce)
1 caper berry
5 lemons
150 ml of white wine vinegar
250 ml of dry white wine
500 g of cassava flour
5 tablespoons of coconut milk
200 ml of olive oil
100 ml of soybean oil
100 g of bacon (for the beans)
100 g of butter
400 g of rice
4 handfuls of jambo
Salt and wheat flour to taste
Prepare the pork tenderloin
Cut the pork tenderloin into skewers of approximately 50 grams each
Wash it in cold running water
Rub lemon on it
Prepare a garlic and herb marinade with 3 lemons, 5 garlic cloves, white wine, water, salt, and olive oil
Leave the skewers covered with the marinade for at least 6 hours
After well-seasoned, drain and dry the skewers
On a wooden skewer for grilling, place 5 skewers intercalated with tomato, onion, and pepper slices
Dust each skewer with wheat flour and add a little oil to grill it on the pan
It should be very hot
Turn them occasionally until the meat is golden brown
Reserve them
Prepare the vinaigrette
Prepare the sauce with 3 tomatoes, 3 onions, 2 peppers, 1 caper berry, 3 garlic cloves, and green seasoning
All ingredients should be finely chopped
Squeeze 2 lemons and add white wine vinegar, salt, and olive oil to taste. Reserve
Cook the rice in the water where the jambo was scalded
In a large frying pan, fry garlic cloves cut into thin strips and 1/3 of an onion finely chopped in hot oil until everything is golden brown
Then add the jambo and rice
Adjust the salt
How to serve
On individual plates, on lettuce leaves, arrange the pork tenderloin skewers from one side
From the other, place the Santarém bean salad, the cassava flour mixture, and the jambo rice
The last two should be molded into a 5 cm diameter ball
Use tomato, onion, and pepper slices cut into strips, as well as part of the sauce, to decorate the plate, placing them above the pork tenderloin and bean salad
Also use parsley sprigs.
