Tenderloin pork braids with Cardenal Mendoza

05 October 2016
Today we prepare a delicious recipe that can be used for a special occasion or any day of the week.

Ingredients trenzas de solomillo al CM

  • 2 tenderloins
  • 300g onions, parsley
  • 200g cherry tomatoes
  • 4 potatoes
  • 2 cloves garlic
  • Rosemary
  • 1 glass of Cardenal Mendoza
  • Olive oil, salt pepper, paprika



  1. Soak the onions in hot water for 20 min.
  2. Cut the tenderloin into 3 strips and plat them together, holding the ends with toothpicks.
  3. Sprinkle with salt and pepper & paprika.
  4. Wash cherry tomatoes and parsley, also potatoes and cut them into thin slices.
  5. Sear tenderloins for 2 minutes on each side in a pan with 1 tablespoon hot oil and remove from heat.
  6. Chop onions, garlic and parsley. 
  7. Put the potatoes into a bowl with the tenderloins onions and rosemary.
  8. Drizzle a little oil and grill for 15 minutes.
  9. Mix the parsley and garlic with brandy Cardenal Mendoza making a sauce, mix with tomatoes and tenderloins and bake for about 10 minutes more, remove the toothpicks and serve!