ELEGANT LOIN WITH ONION COMPOTE

Ingredients to make ELEGANT LOIN WITH ONION COMPOTE:

1. 2 kilo loin
2. 1 teaspoon oil
3. 4 leaves spinach
4. 2 thin slices of bacon
5. SAUCE
6. 60cc Porto
7. 60cc White wine
8. 80cc cream
9. 5 u black olives
10. w/salt and pepper
11. ONION COMPOTE
12. 10 g butter
13. 100 gr Onion (rondels)
14. 2 c wine vinegar
15. 2 c cream
16. w/salt and pepper
17. NOISETTE POTATOES
18. 1 U Potatoes
19. 2 c butter

How to make ELEGANT LOIN WITH ONION COMPOTE:

• PROCESS
• We clean the spinach and place it to strike out. We clean the needle and add pepper on both sides, garlic powder, tarragon, parsley and oregano. We haven’t added the salt yet because it will dehydrate. After we season the needle, we place it on top of the bacon and the spinach. We seal it in emboplas until it is very hard. We take it to the fridge so that it catches cold and all the ingredients are compacted. The fine bacon is placed on top of the emboplas and on top is placed the spinach previously poached then the needle.
• ONION COMPOTE: clean the onion, seal the onion with butter and a few drops of water, then add the vinegar, milk cream, salt and pepper, leave it on the heat for a few minutes, wait for the onion to crystallize well, correct the seasoning and we turn off
• NOISETTE POTATOES: clean the potatoes and with the help of a paricine remove noisette, cook with salt, then drain, and transfer the potatoes to a hot pan with butter, lower from the heat and bring to the table.
• MEDALLIONS: take them out of the fridge, cut and place them in a hot frying pan with oil little by little, when they are sealing, add salt on both sides, seal on both sides, the loin is turned over when it looks juicy, we lower the heat and we bring to the table
• SAUCE BASED ON RED WINE REDUCTION: pit the olives, and then fillet them. We will use the crusts from the loin that remain in the pan to make the sauce, add the white wine and mix with a wooden spoon, We let it reduce a bit, then we add the red wine and continue mixing, we add the heavy cream which is what will help us to thicken, we continue mixing, and finally we add salt and pepper and the olives, correct the seasoning and turn off, and bring to the table to serve it with the medallions. Place the medallions on a plate