1 kg of tender
1/4 cup of honey
1 cup of orange juice
1 cup of white wine
1 can of pineapple in syrup
6 tablespoons of pineapple syrup.
Edible flowers and thyme, to taste for decorating. Cloves, to taste for decorating
Pineapple Chutney
Half a portion of pineapple chutney
One third cup of honey
One tablespoon of butter
One half red onion diced
One minced garlic clove
One half teaspoon of red pepper flakes
One tablespoon of grated ginger
Three quarters cup of brown sugar
One half teaspoon of curry powder in powder form
Juice of 1 large lemon
One half red bell pepper diced
One half green bell pepper diced
Two medium-sized mangoes, peeled and cut into cubes
One pineapple, cut into cubes
One half cup of raisins
One nutmeg, grated
Salt to taste
1 kg of tender
1/4 cup of honey
1 cup of orange juice
1 cup of white wine
1 can of pineapple in syrup
6 tablespoons of pineapple syrup.
Edible flowers and thyme, to taste for decorating. Cloves, to taste for decorating
Pineapple Chutney
Half a portion of pineapple chutney
One third cup of honey
One tablespoon of butter
One half red onion diced
One minced garlic clove
One half teaspoon of red pepper flakes
One tablespoon of grated ginger
Three quarters cup of brown sugar
One half teaspoon of curry powder in powder form
Juice of 1 large lemon
One half red bell pepper diced
One half green bell pepper diced
Two medium-sized mangoes, peeled and cut into cubes
One pineapple, cut into cubes
One half cup of raisins
One nutmeg, grated
Salt to taste
Place the orange juice, white wine, and pineapple syrup in a bowl
Add the tender, cover with plastic wrap, and refrigerate for at least 12 hours
Leave the tender to marinate for at least 12 hours
Remove the tender from the marinade and place it on a baking sheet
Cover the baking sheet with aluminum foil and bake for 20 minutes in a preheated oven
Remove the baking sheet from the oven
Remove the aluminum foil from the tender and brush its entire surface with honey
Bake the tender again for 20 more minutes, brushing every 3 minutes with the marinade liquid until its surface is golden brown
Remove the tender from the oven and make some cuts on its surface using a sharp knife, forming losanges
Insert a clove at the tip of each losange
Place the tender in the center of a plate and arrange the pineapple rings around it
Place a flower inside each slice of pineapple
Decorate with thyme sprigs and serve immediately
Pineapple Chutney
First, chop the red onion, garlic clove, and red pepper flakes
Next, grate the ginger, squeeze the lemon juice, mince the bell peppers, peel and dice the mangoes, and cut the pineapple into cubes
In a pan with butter, caramelize the onion, garlic, and ginger
Then, add the curry powder and lemon juice
After that, add the mangoes, pineapple, bell peppers, and brown sugar
Mix well and continue cooking with the pan covered for about 5 minutes over low heat
Add salt to taste and let it cook while stirring occasionally until all the liquid has evaporated definitively
In the end, remove from heat, let it cool, and serve at room temperature
It is recommended to serve on Christmas with tender.
