For the sauce
2 tablespoons of olive oil
2 medium onions (200g), chopped
4 cloves of garlic, minced
2 cups of orange juice-pear syrup (480ml)
1 cup of red wine (240ml)
1 tender presunto (2.7kg), without the outer layer of fat, cut into 1cm thick slices perpendicular to the bone
For the accompaniment
3 medium beetroot (600g)
1 tablespoon of green peppercorn in brine, drained
2 tablespoons of cornstarch
1/2 teaspoon of salt
1 cup (240ml) of water
4 tablespoons of chopped parsley
Orange peel strips (for decoration)
For the sauce
2 tablespoons of olive oil
2 medium onions (200g), chopped
4 cloves of garlic, minced
2 cups of orange juice-pear syrup (480ml)
1 cup of red wine (240ml)
1 tender presunto (2.7kg), without the outer layer of fat, cut into 1cm thick slices perpendicular to the bone
For the accompaniment
3 medium beetroot (600g)
1 tablespoon of green peppercorn in brine, drained
2 tablespoons of cornstarch
1/2 teaspoon of salt
1 cup (240ml) of water
4 tablespoons of chopped parsley
Orange peel strips (for decoration)
Preheat the oven to 200°C (hot)
Prepare the sauce: in a medium pan, over medium heat, warm the olive oil and cook the onion with garlic until softened (about 8 minutes)
Add the orange juice-pear syrup and wine, stir and remove from heat
Arrange the tender slices side by side on a large baking dish and cover with the sauce
Bake in the preheated oven until well cooked, basting occasionally with the sauce (about 1 hour)
Remove from the oven and reserve 1 cup of sauce
Prepare the accompaniment: while the tender is cooking, place the beetroot in a pressure cooker and cover with water
Cook at high heat until the beetroot starts to simmer
Reduce heat and cook until the beetroot is tender (about 30 minutes)
Turn off, let the pressure cooker cool, then open the panel
Drain the beetroot, let it cool, peel and cut into cubes
In a medium pan, mix the beetroot with green peppercorn, cornstarch, reserved sauce, salt, and water
Cook over medium heat, stirring constantly, until the sauce thickens slightly
Sprinkle with chopped parsley and mix
Arrange tender slices on a serving dish and decorate with orange peel strips
Distribute beetroot around and serve
292 calories per serving
Note: To get tender slices, ask your butcher to cut them, as it is not possible to split the bone without a special knife.
