El pork tenderloin with Cuban mash and cauliflower cream is an ideal recipe for those looking for dishes loaded with flavor, texture and character. This dish is simple to make, but stands out for its combination of unique ingredients that transform an everyday meal into a gastronomic experience worthy of celebrations and special events. In addition, it is an option Healthy, nutrient-rich and low in fat, perfect for balancing indulgence and well-being.
Do you want to impress your guests or give a sophisticated twist to your everyday meals? Then this recipe, with its Spicy Cauliflower Cream Soup and the unmistakable aroma of Cuban majado, is exactly what you need. We invite you to prepare this delight step by step and discover all the secrets behind a dish that will become a favorite in your kitchen.
Ingredients
The success of this recipe lies in the choice of quality ingredientsHere is everything you will need:
For the sirloin:
- 1 pork tenderloin (approximately 400-500 grams).
- Extra virgin olive oil
For the Cuban mash:
- 1 tablespoon ground roasted coffee.
- 1 tablespoon of brown sugar.
- 1/2 teaspoon black peppercorns.
- 1/2 teaspoon dried garlic powder.
- 1/2 teaspoon dried sage.
- 1/4 teaspoon ground cinnamon.
- 1/2 teaspoon ground ginger.
- 1/4 teaspoon of salt.
For the cauliflower cream:
- 200 grams of cooked cauliflower.
- 1 glass of cooking water.
- 1 chili pepper (you can adjust the amount according to your tolerance for spiciness).
- 1 teaspoon grated cheese (opt for cheddar or similar for extra creaminess).
- 1/2 teaspoon ground cumin.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon dried parsley (or fresh if you prefer).
- Extra virgin olive oil
- Salt and freshly ground black pepper to taste.
Step by step
Preparation of Cuban mash:
- In a mortar, mix all the spices for the Cuban mash: roasted coffee, brown sugar, black pepper, dried garlic, sage, cinnamon, ginger and salt. Grind them patiently until you obtain a homogeneous powder that will be key to flavoring the meat.
- Place the pork tenderloin on a board and rub generously with the rub, making sure to cover the entire surface. Press lightly as you do so the flavours can penetrate better.
- Wrap the sirloin in cling film and leave it to rest in the fridge for at least 1-2 hours. If you have time, you can leave it to marinate overnight for a more intense flavour.
Preparation of cauliflower cream:
- Place the cooked cauliflower in a blender along with the grated cheese, chili, cumin, garlic powder and parsley.
- Blend the ingredients while gradually adding the cooking water until you obtain a smooth cream with the desired density.
- Adjust the seasoning with salt and black pepper to taste. Add a drizzle of olive oil while continuing to whisk to achieve an even finer, shinier texture.
- Reserve the cream in a saucepan and, before serving, heat it by bringing it to the boil for a few seconds.
Cooking the sirloin:
- Heat some olive oil in a large skillet or grill pan over medium-high heat. When hot, place the sirloin in and brown on all sides to seal in the juices.
- Reduce the heat to medium and cook the tenderloin for about 10-12 minutes, turning occasionally. The time may vary depending on your preference for the doneness of the meat.
- Remove the tenderloin from the heat, cover with foil and let rest for 5 minutes before cutting into portions to preserve juices and tenderness.
Assembly and presentation
- Serve the sirloin in thick slices accompanied by the hot cauliflower cream as a base or in a separate bowl.
- If you wish, decorate with some leaves of fresh parsley or a few sprigs of sage to enhance the presentation of the dish.
The combination of juicy meat and Cuban majado with the softness and spicy touch of cauliflower cream is irresistible. This is a dish that not only stands out in flavor, but also in presentation, ideal for special dinners or to surprise your loved ones on any occasion.
