Tenderloin pork braids with Cardenal Mendoza

Ingredients

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

Elaboration

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!