Savory tart of turkey tenderloin in pickled sauce

For this Christmas season, I propose you this salted tart of turkey tenderloin in pickled sauce, which is not only healthy and delicious, but also great as a starter, or if cut into small rectangles, as an appetizer.

In any case, I have baked the puff pastry in the shape of a rectangle, but you can make individual mini portions, in the shape of squares or even as mini tartlets that you then fill.

The important thing is that you use a quality turkey tenderloin, such as this one from TurkeyLovers, to make it very tender and juicy.

INGREDIENTS: ( 4 pax)

• 1 turkey tenderloin (400gr)
• 1 apple
• 1 large spring onion
• A handful of raisins
• 200 ml virgin olive oil
• 100 ml apple cider vinegar
• Pepper and salt
• Laurel
• Half pomegranate
• Toasted hazelnuts
• 1 sheet of puff pastry 

STEP BY STEP RECIPE:

1. The first thing to do is to salt and pepper the turkey tenderloin. In a saucepan pour a dash of virgin olive oil, heat and brown the sirloin on all sides. This is called “searing” a food. What it allows is to create a thin crust around it so that, when cooking or stewing it, the juices do not come out and so it is not dry, but juicy.
2. Next, julienne the onion and dice (brunoise) the apple and add it to the casserole together with the sirloin.
3. We also add a good handful of raisins, two bay leaves and cover it with 200 ml of olive oil and turn up the heat. When it starts to boil, add the vinegar (be careful, it will smoke!) and lower the heat to medium-low. Let it cook for 20 minutes. From time to time we bathe the sirloin with the sauce or we turn it over so that it is always in contact with the oil and it will be juicy.
4. While it is done, preheat the oven to 180ºc, place the puff pastry dough on the counter and cut it into a rectangle like the one in the photo and press a little with the rolling pin. With the help of my fingers I make a small fold on the edges and then I prick the whole base and the edges with a fork. To make it flat, I put it in the oven, put some parchment paper on top of the puff pastry, and then put some weight on it, a cake pan for example. That way the puff pastry will toast but the dough will not rise at all. Bake until golden brown, depending on the oven, about 15 minutes.
5. When the sirloin is ready, remove from the pan and cut into cubes. Fill the tart with the cubes and the apple, raisins and onion and some of the juice from the sauce, put a few grains of pomegranate on top, and some chopped hazelnuts.

I hope you liked this salted tart of turkey tenderloin in pickled sauce, that could be a complete dish if accompanied with a salad of endive, pomegranate and hazelnuts. 

In addition, if you have any leftovers, as it is pickled, it will last a week in the refrigerator in a jar.

I remind you that on my instagram @cocinayviajes ,I usually leave in stories and in highlights, some videos making my recipes that will help you a lot, or so I hope.

With all my love, remember, to stay at home this Christmas and take advantage of being the best cooks 🙂

Mireia Alum