Season the tenderloins with garlic, bay leaves, sweet peppers, black pepper, salt and white wine. Reserve the marinade for 2 hours in the cold.
Meanwhile, sauté an onion, cut into half moons, in oil.
Add the tenderloins to the sauté until they are browned, then add the marinade, a little water and let it stew for 30 minutes or until the meat is tender.
When ready, sprinkle with roasted almonds.
Put the butter to melt in a pan, then add the flour and continue to stir until it forms a ball of dough.
Then add a meat or vegetable stock, a glass of port wine, sugar and salt to taste and a cinnamon stick.
After reducing, add the Tribe’s Açaí and the orange peel and let it thicken.
Serve with Brussels sprouts and sautéed potatoes, sprinkle with the delicious Açaí sauce and garnish with orange quarters.