FOR THE KIMCHI MAYONNAISE:
Pork Tenderloin flavored with Orange and Saffron
Marinate the brisket with pepper and 30 g of the vinaigrette, and leave it for 1 hour in the refrigerator.
Then brown the brisket on all sides and set it aside.
In the same pan, saute the onion and add the garlic with the orange peel cut into strips (be careful to only take the outside of the fruit and not the white to avoid bitterness)
Deglaze with the rest of the vinaigrette and add the brisket with a little stock and cook until the desired result is achieved.
Rest the meat and add the cream to the pan, season with salt and pepper and let the sauce thicken.
Serve with the sauce and orange zest.