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8.b Write instructions -> Enjoable recipe

Pork Tenderloin Baked in Salt with raspberry sauce
Ingredients:
4 sprigs fresh rosemary
4 sprigs fresh thyme
2kg thick sea salt
1kg Pork Tenderloin
Spanish extra-virgin olive oil

Sauce:
180gr Raspberry marmalade
10gr Shallot
10gr Dijon mustard
150gr Port wine
1 lemon skin
1 orange skin
Salt, pepper

Frist of all, preheat the oven 180ºC.

Then mix the salt with 3 tablespoons water and spread half of the salt on a bed into a baking tray and lay half of the herbs over it.

Next paint the pork with the Spanish extra-virgin olive oil using a silicone pastry brush and place the pork tenderloin on top of the herbs, lay the remaining herbs on top of the pork and cover it completely with the remaining salt. Make sure to cover it compactly.

Then bake for 45 minutes.

Meanwhile chop the shallot in tiny parts and put into a frying pan, add the raspberry marmalade and the mustard and mix with a whisk.

Add the port wine, salt and pepper and the citric skins cut into large and thin sticks what is called “juliana”, and cooked for 10 minutes till the alcohol will be evaporated.

Then put the mixture into a conical strainer and remove the thick parts with a spoon. Keep it in a sauce board.

When the oven has finished break the salt crust and take the pork out onto a cutting board and let stand for 5 minutes.Finally slice the tenderloin into one and a half centimeters and arrange on a serving plate and decorate with the sauce.