1/2 cup of mascavo sugar
1/3 cup of dry sherry wine
2 tablespoons of strong root paste
11/2 teaspoons of mustard
1 tablespoon of whole black pepper
1 tenderloin with bone (5 kg)
1 quart of apple cider
2 sprigs of rosemary
To taste: cravos and salt
Celery stalks
2 cups of fresh sage leaves
1/3 cup of butter
6 tablespoons of mascavo sugar
2 kg of carrot strips
Salt and pepper to taste
1/2 cup of mascavo sugar
1/3 cup of dry sherry wine
2 tablespoons of strong root paste
11/2 teaspoons of mustard
1 tablespoon of whole black pepper
1 tenderloin with bone (5 kg)
1 quart of apple cider
2 sprigs of rosemary
To taste: cravos and salt
Celery stalks
2 cups of fresh sage leaves
1/3 cup of butter
6 tablespoons of mascavo sugar
2 kg of carrot strips
Salt and pepper to taste
Place the tenderloin in a pot
Add apple cider and enough water to cover it
Fry
Add black pepper, rosemary, and cook on low heat for 2 hours
Let it cool down in the liquid
Heat the oven to medium temperature
Drain the tenderloin and reserve three-quarters of the liquid
With a knife, remove the skin from the tenderloin, leaving a layer of fat
Cut it into diamonds and spear with cravos
Bake for 25 minutes
Meanwhile, mix mustard, mascavo sugar, dry sherry wine, and strong root paste
Brush the meat with the mixture and continue baking, basting occasionally with the reserved liquid, for 30 minutes or until golden brown
Celery stalks
Boil the celery in water and salt
DRAIN
Grate one tablespoon of sage and reserve
Melt butter on low heat and fry the remaining sage leaves until golden brown
DRAIN on paper towels
Heat a frying pan with carrot, grated sage, mascavo sugar, salt, and pepper
Stir and cook for 3 minutes
Serving: Serve the tenderloin with the cooked celery, sage, and sauce.
