Pork tenderloin tartar is a recipe that is gaining popularity among lovers of fine cuisine. Traditionally, tartar is associated with beef fillet or even tuna, but pork, when properly prepared and of the highest quality like César Nieto’s, can offer a unique gastronomic experience.
In this post we will show you how to prepare a delicious Iberian pork tenderloin tartar that will surprise your guests and make you feel like a chef in your own kitchen. All this with the best sirloin steak, the key to the preparation of the tartar.
What is pork tenderloin tartar?
Tartar is a dish characterised by the use of raw meat, finely cut and mixed with a series of ingredients that give it flavour, freshness and a touch of acidity. Iberian pork tenderloin is an excellent choice for its tenderness and mild flavour. However, due to the nature of pork, it is essential to follow certain recommendations to guarantee its safety when consumed raw.
What to bear in mind before preparing pork tenderloin tartare
Before preparing the Iberian pork tenderloin tartare, it is crucial that the pork tenderloin is of the highest quality and completely fresh. We recommend you to buy it at César Nieto Group, where we are committed to quality products and we know perfectly well that it comes from a 100% Iberian pig.
After that, to avoid any risk related to bacteria or parasites, it is advisable to freeze the sirloin at -20°C for at least 48 hours before preparing it. This measure is obligatory if you want to enjoy the tartar with complete peace of mind.
Finally, the cutting of the sirloin meat is fundamental to any tartar. It must be finely chopped with a knife, never ground, to maintain the texture that characterises this dish.
How to make pork tenderloin tartare
Once properly frozen and thawed, remove the pork tenderloin from any visible fat or sinew. Then cut it into small cubes with a sharp knife. It is important that the meat is finely chopped but not minced. César Nieto recommends this recipe:
- Prepare the dressing base: In a large bowl, mix the egg yolk, Dijon mustard, Worcestershire sauce, lemon juice and a few drops of Tabasco (if desired). Whisk well until ingredients are combined.
- Add the dry ingredients: Add the capers, gherkins and chopped red onion to the bowl with the dressing. Mix well so that all the ingredients are infused with the flavour.
- Mix with the meat: Add the minced meat to the bowl with the dressing and mix gently. Make sure the meat is well impregnated with the dressing, but do not mash too much so that it retains its texture.
- Adjust seasoning: Add salt and pepper to taste, and a drizzle of extra virgin olive oil for a touch of brightness and smoothness.
- Assemble the dish: Serve the tartar in a shallow dish, shaping it with a cooking ring for a more professional presentation. You can decorate it with a few leaves of parsley or fresh chives on top to give it a touch of colour.
Tips for making pork tenderloin tartare
The pork tenderloin tartar can be served with crispy bread toasts or chips. This contrast of textures gives it a very special touch. For the more adventurous, a little diced avocado can be added to enhance the dish even more, adding an extra smoothness that goes very well with the pork.
Also, don’t forget to eat the tartar immediately after preparing it to enjoy it at its best, as raw meat should not be left to rest for too long. Always make sure to follow safety measures, especially freezing beforehand, in order to enjoy the dish without risk.
In this way, pork tenderloin tartare is an exquisite and daring alternative for those who want to experience something different from the classic beef or fish tartares. With a good selection of fresh ingredients and following the necessary safety measures, you can enjoy this dish at home without any problems.
Dare to surprise your friends or family with this recipe and raise your level in the kitchen, it is sure to become one of your favourites! Visit the César Nieto shop and you will find the best product with the highest quality!
