Pork tenderloin in a pistachio crust, porcini mushrooms and licorice sauce
Author Miguel Ángel Aliaga Torcal
600 gTeruel pork tenderloin
1Dark veal broth
100 mlOlive oil
2Raw grated Red
50 gGrated emmental cheese
100 gChopped pistachios
Season the pork tenderloin with salt and pepper and brown in a frying pan for a few minutes.
Whip the egg whites, mix with the pistachios and coat the meat.
Place in the oven at 160 Cº for 8 minutes.
For the licorice sauce: Lightly fry the shallots in olive oil, flambé with the brandy and add the cut licorice roots. Add the
veal broth along with salt, pepper and a little curry. Allow it to reduce to 200 ml.
For the garnish: Cook the potatoes between 50 and 70 Cº in olive oil without letting the oil boil. Lightly fry the porcini mushrooms.
Mix the grated cheese and the potatoes confit and cover the mushrooms with the mixture. Place in the oven at 160 Cº for 4 minutes.
To assembly: cut the pork tenderloin into cubes and serve with the au gratin mushrooms and the licorice sauce.
Miguel Ángel Aliaga Torcal
Miguel Angel Aliaga is a part of the living history of Aragonese gastronomy and a privileged witness to its evolution. He trained in Couloummiers, near Paris when he was an immigrant. He learned the French cuisine, the mother of all modern gastronomy. Although he wanted to stay, he went back to Zaragoza and passed through the kitchens of the Hotel Corona de Aragón, Hotel Don Yo, Casino Montesblancos and the restaurant Gayarre, before opening his own business. Since 1988 he has worked in the restaurant El Cachirulo.
The recipe of solomillo en costra de pistachos, ceps y jugo de regaliz as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.