To the tender
1 tender of about 3 kg
12 orange juices
2 cups of brown sugar
3 tablespoons (sopa) of catchup
2 tablespoons (sopa) of mustard
2 tablespoons (sopa) of English sauce
1 cup of broth from cooking the tender
1 ripe banana, sliced
To the pears and spicy pears
6 pears
200 g of brown sugar
5 cloves
1 jar of spicy pears in syrup
10 chopped nuts
2 tablespoons (sopa) of catchup
1 tablespoon (sopa) of broth from cooking the tender
100 g of black raisins soaked in brandy
100 g of dried apricots, chopped
Cranberries and egg whites for decoration
To the sweet potato croquettes
1 kg of sweet potatoes
1 tablespoon (sopa) of butter
Salt
1 cup of honey
3 cups of ground almonds or hazelnuts
For the farofa
500 g of toasted cassava flour
6 cooked eggs, mashed with a fork
100 g of butter
1 large onion, finely chopped
1 garlic clove, minced
1 cup of pickled onions and chives
Salt and black pepper to taste
To the tender
1 tender of about 3 kg
12 orange juices
2 cups of brown sugar
3 tablespoons (sopa) of catchup
2 tablespoons (sopa) of mustard
2 tablespoons (sopa) of English sauce
1 cup of broth from cooking the tender
1 ripe banana, sliced
To the pears and spicy pears
6 pears
200 g of brown sugar
5 cloves
1 jar of spicy pears in syrup
10 chopped nuts
2 tablespoons (sopa) of catchup
1 tablespoon (sopa) of broth from cooking the tender
100 g of black raisins soaked in brandy
100 g of dried apricots, chopped
Cranberries and egg whites for decoration
To the sweet potato croquettes
1 kg of sweet potatoes
1 tablespoon (sopa) of butter
Salt
1 cup of honey
3 cups of ground almonds or hazelnuts
For the farofa
500 g of toasted cassava flour
6 cooked eggs, mashed with a fork
100 g of butter
1 large onion, finely chopped
1 garlic clove, minced
1 cup of pickled onions and chives
Salt and black pepper to taste
To the tender
Place the tender in a pot, add orange juice and enough water to cover it
Let it marinate in the refrigerator for 24 hours
The next day, heat the liquid over low heat until the meat is tender
Remove the tender from the liquid and drain
Mixture the remaining ingredients (except peach slices), forming a sauce
Arrange the peach slices on a baking sheet, place the tender on top, and brush with the sauce
Bake until golden brown
To the pears and spicy pears
Pit the pears, cut in half, and remove the cores
In a pot, combine the pears, brown sugar, cloves, and enough water to cover them
Cook over low heat, stirring occasionally, until the pears are tender
Drain the liquid and let it cool
Mix together the nuts, catchup, broth from cooking the tender, black raisins, and dried apricots
Stuff each pear half with this mixture
When serving, decorate each fruit with a cranberry and a few egg whites
To the sweet potato croquettes
Cook the sweet potatoes in their skins until they are very soft
Then, peel and mash them in a pot
Add butter and salt to taste
Cook over low heat, stirring constantly, until the mixture thickens slightly and pulls away from the sides of the pot
If the mixture becomes too sticky, let it cool for 2 hours and then form into small balls
Roll the balls in honey and then in ground almonds or hazelnuts
Arrange on a baking sheet lined with aluminum foil
For the farofa
Melt butter in a pan
Sauté onion and garlic until softened
Add flour, eggs, and chopped herbs to taste
Cook over low heat, stirring constantly, until the mixture thickens slightly and pulls away from the sides of the pot
Season with salt and black pepper to taste
Assembly
In a large serving dish, arrange peach slices and place the tender on top
Arrange farofa and stuffed pears around the meat, as desired.
