Tender with Honey and Pecan

Name: Tender with Honey and Pecan
Yield: 12
Ingredients: 1 tenderloin presunto weighing 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 cloves; 1/2 teaspoon of cinnamon; 1/2 teaspoon of nutmeg; 4 cups of grated large carrot (420 g); 1 cup of toasted and chopped pecan (100 g)

1
1 tenderloin presunto weighing 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 cloves
6
1/2 teaspoon of cinnamon
7
1/2 teaspoon of nutmeg
8
4 cups of grated large carrot (420 g)
9
1 cup of toasted and chopped pecan (100 g)

Ingredients

1
1 tenderloin presunto weighing 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 cloves
6
1/2 teaspoon of cinnamon
7
1/2 teaspoon of nutmeg
8
4 cups of grated large carrot (420 g)
9
1 cup of toasted and chopped pecan (100 g)

Directions

1
Preheat the oven to 250°C (very hot)
2
Remove any excess fat from the tenderloin and make small holes all over its surface
3
In a bowl, mix together the honey, white wine, salt, ground cloves, cinnamon, and nutmeg
4
Place the tenderloin in a baking dish and coat it with half of this mixture, turning it to ensure it is fully covered
5
Top the tenderloin with a mixture of grated carrot and chopped pecan and pour on the remaining seasoning
6
Cover with aluminum foil and bake in the preheated oven until the meat is tender (approximately 40 minutes)
7
Remove the foil and serve with the sauce formed in the baking dish
8
379 calories per serving