Haute Cuisine Rojões

Ingredients

Haute Cuisine Rojões differs from the original Portuguese dish by incorporating haute cuisine techniques and ingredients. The traditional recipe is elevated with refined flavors, such as a red wine reduction and truffle oil sauce, and garnished with edible flowers and microgreens. The presentation is also enhanced, showcasing the artistry and elegance of haute cuisine. We alse have the original recipe for Rojões, so you can check it out.

• 500g (1.1 lb) pork tenderloin, cut into bite-sized pieces 500g (1.1 lb) pork tenderloin, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon butter 1 tablespoon butter
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary leaves 1 teaspoon fresh rosemary leaves
• 1 bay leaf 1 bay leaf
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 250ml (1 cup) chicken stock 250ml (1 cup) chicken stock
• 2 tablespoons truffle oil 2 tablespoons truffle oil
• Salt and pepper to taste Salt and pepper to taste
• Edible flowers and microgreens for garnish Edible flowers and microgreens for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the pork, olive oil, minced garlic, thyme, rosemary, and bay leaf. Season with salt and pepper. Let it marinate for at least 1 hour.
2. 2.
   Heat butter in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the marinated pork to the skillet and cook until browned on all sides.
4. 4.
   Pour in the red wine and chicken stock. Reduce the heat to low and simmer for 30 minutes, or until the pork is tender.
5. 5.
   Remove the pork from the skillet and set aside. Increase the heat to medium-high and reduce the sauce until thickened.
6. 6.
   Stir in the truffle oil and season with salt and pepper to taste.
7. 7.
   Return the pork to the skillet and toss to coat it with the sauce.
8. 8.
   Garnish with edible flowers and microgreens before serving.

Treat your ingredients with care...

• Pork tenderloin — Make sure to cut the pork into bite-sized pieces to ensure even cooking and tenderness.

Tips & Tricks

• For an extra touch of luxury, drizzle a few drops of truffle oil over the finished dish.
• Serve Haute Cuisine Rojões with a side of creamy mashed potatoes or roasted root vegetables for a complete meal.
• If you can't find edible flowers, substitute with fresh herbs like parsley or chives for a pop of color.
• Adjust the seasoning according to your taste preferences. Add more herbs or spices for a bolder flavor.
• To make the dish even more indulgent, sprinkle some shaved truffles on top before serving.

Serving advice

Serve Haute Cuisine Rojões on individual plates, ensuring each portion is beautifully plated with the pork arranged neatly and the sauce drizzled over. Garnish with edible flowers and microgreens for an elegant touch.

Presentation advice

Create an artistic presentation by arranging the pork pieces in a circular pattern on the plate. Drizzle the sauce in a decorative manner and sprinkle the edible flowers and microgreens over the dish. Pay attention to color contrast and balance to create an eye-catching presentation.