1 tender of approximately 2 kg
4 liters of orange juice
4 sprigs of rosemary
20 grams of black peppercorns
8 cardamom seeds (optional, available at supermarkets)
1 tender of approximately 2 kg
4 liters of orange juice
4 sprigs of rosemary
20 grams of black peppercorns
8 cardamom seeds (optional, available at supermarkets)
Using a sharp knife, make diamond-shaped cuts across the surface of the tender
Pace it in a baking dish and bake according to the manufacturer's instructions
At the end of cooking, prepare the orange caramel
Place the juice in a saucepan with rosemary, black peppercorns, and cardamom
Simmer over low heat until the liquid is reduced by half
Remove from heat, strain through a sieve, and let cool
With a sharp knife, cut the tender into slices and serve with orange glaze
Garnish with parsley.
