Solomillo de Pavo en Salsa de Naranja y Mostaza | Receta fácil de Carne sin Horno
Recipes in this Video
Originating from Spain, Solomillo de Pavo en Salsa de Naranja y Mostaza combines the rich flavors of turkey with a vibrant orange and mustard sauce. This dish is often enjoyed during family gatherings and festive occasions, showcasing the traditional Spanish love for bold and zesty flavors. In modern cuisine, it has found popularity beyond Spain, with variations incorporating different citrus fruits and spices, reflecting local tastes.
Ingredients
- ●turkey tenderloin
- ●orange juice
- ●mustard
- ●garlic
- ●olive oil
- ●onion
- ●chicken broth
- ●salt
- ●black pepper
- ●fresh thyme
- ●cornstarch
- ●water
- ●butter
- ●orange zest
- ●red pepper flakes
Instructions
- 1Heat olive oil in a large skillet over medium heat until shimmering.
- 2Season the turkey tenderloin with salt and black pepper.
- 3Add the turkey to the skillet and cook until browned on all sides, about 8-10 minutes.
- 4Remove the turkey from the skillet and set aside.
- 5In the same skillet, add chopped onion and garlic; sauté until translucent, about 3-4 minutes.
- 6Pour in the orange juice and chicken broth; bring to a simmer.
- 7Stir in the mustard, orange zest, and thyme; cook for 2-3 minutes.
- 8Mix cornstarch with water to create a slurry; add to the sauce to thicken.
- 9Return the turkey to the skillet; cook until the internal temperature reaches 165°F, about 5-7 minutes.
- 10Remove from heat and stir in butter until melted.
- 11Serve the turkey sliced, drizzled with the orange mustard sauce.
Ingredient Alternatives
mustard
Healthier: honey mustard
Cheaper: yellow mustard
Honey mustard adds sweetness without sacrificing flavor.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is more budget-friendly.
chicken broth
Healthier: low-sodium chicken broth
Cheaper: water with seasoning
Water with seasoning is a cost-effective substitute.
cornstarch
Healthier: arrowroot powder
Cheaper: flour
Flour can thicken sauces at a lower cost.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb turkey tenderloin
- ●1/2 cup orange juice
- ●2 tbsp Dijon mustard
- ●1 tbsp olive oil
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp dried thyme
- ●1 tbsp honey
- ●1/4 cup chicken broth
- ●1 tbsp fresh parsley, chopped
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a bowl, mix together the orange juice, Dijon mustard, olive oil, garlic powder, salt, black pepper, thyme, and honey to create the marinade.
- 3Place the turkey tenderloin in a resealable plastic bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 4Remove the turkey from the marinade and reserve the marinade for later use.
- 5In a skillet over medium heat, add the turkey tenderloin and sear on all sides until browned, about 5 minutes.
- 6Transfer the seared turkey to a baking dish and pour the reserved marinade and chicken broth over the top.
- 7Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the turkey reaches an internal temperature of 165°F (74°C).
- 8Remove the foil and bake for an additional 5-10 minutes to allow the sauce to thicken slightly.
- 9Once cooked, remove the turkey from the oven and let it rest for 5 minutes before slicing.
- 10Garnish with fresh parsley before serving.
Equipment
Ingredients
- ●2 lbs beef round, cut into 1-inch cubes
- ●4 cups beef broth
- ●2 medium onions, chopped
- ●3 carrots, sliced
- ●3 potatoes, diced
- ●2 cloves garlic, minced
- ●2 tbsp tomato paste
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1 bay leaf
- ●Salt and pepper to taste
- ●2 tbsp olive oil
- ●1 cup red wine (optional)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add the beef cubes and brown on all sides, about 5-7 minutes.
- 3Remove the beef and set aside. In the same pot, add onions and garlic, sauté until onions are translucent.
- 4Stir in the tomato paste, thyme, rosemary, and bay leaf, cooking for another minute.
- 5Return the beef to the pot and add the beef broth and red wine (if using). Bring to a boil.
- 6Reduce heat to low, cover, and simmer for 1.5 to 2 hours, until the beef is tender.
- 7Add carrots and potatoes, season with salt and pepper, and cook for an additional 30 minutes until vegetables are tender.
- 8Remove the bay leaf before serving.
Equipment
Garlic Chicken is a beloved dish in Nepal, often enjoyed for its bold flavors and aromatic spices. It reflects the country's culinary tradition of using fresh ingredients and spices to create hearty meals. While variations exist across different regions, the dish remains a staple in both home cooking and restaurants, showcasing the universal appeal of garlic and chicken.
Ingredients
- ●chicken
- ●garlic
- ●onion
- ●ginger
- ●green chili
- ●soy sauce
- ●vegetable oil
- ●coriander
- ●cumin
- ●turmeric
- ●salt
- ●black pepper
- ●lemon juice
- ●bell pepper
- ●carrot
- ●spring onion
Instructions
- 1Marinate chicken with garlic, ginger, soy sauce, and lemon juice for at least 30 minutes.
- 2Heat vegetable oil in a large skillet over medium heat until shimmering.
- 3Add sliced onion and sauté until translucent, about 3-4 minutes.
- 4Stir in marinated chicken and cook until browned, about 5-7 minutes.
- 5Add chopped bell pepper and carrot, cooking until tender, about 3-4 minutes.
- 6Sprinkle with cumin, coriander, turmeric, salt, and black pepper, mixing well.
- 7Cook for an additional 2-3 minutes to combine flavors.
- 8Garnish with chopped spring onion before serving.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is a lower-calorie option, while chicken thighs are often less expensive than breasts.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free, while liquid aminos can be more affordable.
Techniques
Equipment
Also Known As
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