Tender with Honey and Cashew

Name: Tender with Honey and Cashew
Yield: 12
Ingredients: 1 tenderloin with approximately 2.5 kg; 1 cup of honey (330 g); 3 cups of dry white wine (720 ml); 1/2 teaspoon of salt; 1/2 teaspoon of ground cinnamon; 1/2 teaspoon of ground cloves; 1/2 teaspoon of black pepper; 4 cups of grated carrot (420 g); 1 cup of toasted and chopped cashew (100 g)

1
1 tenderloin with approximately 2.5 kg
2
1 cup of honey (330 g)
3
3 cups of dry white wine (720 ml)
4
1/2 teaspoon of salt
5
1/2 teaspoon of ground cinnamon
6
1/2 teaspoon of ground cloves
7
1/2 teaspoon of black pepper
8
4 cups of grated carrot (420 g)
9
1 cup of toasted and chopped cashew (100 g)

Ingredients

1
1 tenderloin with approximately 2.5 kg
2
1 cup of honey (330 g)
3
3 cups of dry white wine (720 ml)
4
1/2 teaspoon of salt
5
1/2 teaspoon of ground cinnamon
6
1/2 teaspoon of ground cloves
7
1/2 teaspoon of black pepper
8
4 cups of grated carrot (420 g)
9
1 cup of toasted and chopped cashew (100 g)

Directions

1
Preheat the oven to 250ºC (very hot)
2
Remove the fat from the tenderloin and make holes in its entire surface
3
In a bowl, mix together the honey, wine, salt, cinnamon, cloves, and black pepper
4
Place the tenderloin on a baking sheet and brush with half of that mixture, turning it to coat evenly
5
Cover the tenderloin with the carrot and cashew mixture and brush with the remaining tempering sauce
6
Cover with aluminum foil and place in the preheated oven until the meat is tender (approximately 40 minutes)
7
Remove the aluminum foil and serve with the sauce formed on the baking sheet
8
379 calories per serving