Tender with Pomegranate Glaze

Name: Tender with Pomegranate Glaze
Yield: 12
Ingredients: 1 tender of 1.5 kg without bone; For the marinade; 1 cup of pineapple juice; 1 can of guarana soda; 2 sticks of cinnamon; 2 star anise; 1 sprig of rosemary; 2 cups of dried pomegranate seeds; 1/2 cup of sugar cane syrup; A pinch of cloves, to taste; For the glaze; 1 cup of cooking tender juice; 1 cup of orange juice; To assemble; 2 cups of dried pomegranate seeds cut into strips; 5 units of cinnamon sticks; For the white sangria; 1 cup of fresh cherries; 500 ml of dry white wine; 500 ml of lemon-lime soda; 2 cups of crushed ice

1
1 tender of 1.5 kg without bone
2
For the marinade
3
1 cup of pineapple juice
4
1 can of guarana soda
5
2 sticks of cinnamon
6
2 star anise
7
1 sprig of rosemary
8
2 cups of dried pomegranate seeds
9
1/2 cup of sugar cane syrup
10
A pinch of cloves, to taste
11
For the glaze
12
1 cup of cooking tender juice
13
1 cup of orange juice
14
To assemble
15
2 cups of dried pomegranate seeds cut into strips
16
5 units of cinnamon sticks
17
For the white sangria
18
1 cup of fresh cherries
19
500 ml of dry white wine
20
500 ml of lemon-lime soda
21
2 cups of crushed ice

Ingredients

1
1 tender of 1.5 kg without bone
2
For the marinade
3
1 cup of pineapple juice
4
1 can of guarana soda
5
2 sticks of cinnamon
6
2 star anise
7
1 sprig of rosemary
8
2 cups of dried pomegranate seeds
9
1/2 cup of sugar cane syrup
10
A pinch of cloves, to taste
11
For the glaze
12
1 cup of cooking tender juice
13
1 cup of orange juice
14
To assemble
15
2 cups of dried pomegranate seeds cut into strips
16
5 units of cinnamon sticks
17
For the white sangria
18
1 cup of fresh cherries
19
500 ml of dry white wine
20
500 ml of lemon-lime soda
21
2 cups of crushed ice

Directions

1
Step 1
2
In a large saucepan, combine the soda, pineapple juice, cinnamon, star anise, rosemary, and pomegranate seeds
3
Join the tender, cover, and let it marinate for 12 hours
4
Arrange the meat on a baking sheet
5
Simmer the marinade and baste the tender
6
Cover with aluminum foil and bake in a medium preheated oven for 30 minutes
7
Remove the foil and bake for an additional 15 minutes
8
Remove the tender from the oven and, with a knife, quarter the top of the crust
9
Baste with honey and garnish with cloves
10
Let it cool for 30 minutes before serving
11
Step 2
12
Transfer the cooking juice to a saucepan and add orange juice
13
Simmer until reduced by half
14
Strain into a baking dish and combine with cut pomegranate seeds
15
Bake in a hot oven for 10 minutes
16
Place the tender in the center of a serving platter
17
Arrange the pomegranate seeds and cinnamon around it
18
Glaze with the glaze and serve
19
Prepare the white sangria: use a skewer to pierce the cherries
20
In a jar, combine the wine, soda, and cherries
21
Refrigerate for 30 minutes before serving
22
When serving, add ice.