Delicate California

Components

• 1 kg of trimmed boneless (minitender)
• 1 cup of orange soup
• 1 cup (tea) of dry white wine
• 6 tablespoons of pineapple syrup
• 1/4 cup of honey (tea)
• One can of pineapple in syrup
• Indian carnations, edible blossoms, and sprigs of rosemary for decoration

Ready state

1. In a bowl, combine orange juice, white wine, and pineapple syrup. Add the tender, cover with plastic wrap, and refrigerate to marinate for at least 12 hours. Alternatively, you can place it in a sealed plastic bag.

1. Set the oven to 180°C (moderate heat) and allow it to warm up.
2. Place the tender and marinade on a baking tray. Using the tip of a sharp knife, score the surface of the tender in a diamond pattern and insert the cloves into the cuts.
3. Wrap the tender in aluminum foil and place it in the preheated oven to bake for 20 minutes. Then, take it out and discard the foil. Serve with honey.
4. Return the dish to the oven and continue baking for an additional 20 minutes, basting it with the marinade every 5 minutes.
5. Place the tender in the center of the plate and arrange the pineapple rings around it. Put a flower in the center of each pineapple slice and decorate with rosemary sprigs. Serve immediately.

Have you ever cared for someone or something?

Learn how to make a delicate salad with grilled pineapple or an easy-to-make paté.