Pork tenderloin with Pedro Ximénez sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free y 8 más Indicative dietary requirements
View full classification 23 etiquetas
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Pork tenderloin 600 g
- Onion 200 g
- Pedro Ximénez wine 250 ml
- Beef stock 200 ml
- Garlic 6 g
- Cornflour 15 g
- Extra virgin olive oil 25 ml
- Salt 5 g
- Pepper 1 g
Method
-
Slice the pork tenderloin into medallions, season with salt and pepper and sear in the olive oil over high heat. Set aside.
-
In the same pan cook the sliced onion and garlic for 10 minutes. Add the Pedro Ximénez wine and reduce for 4 minutes.
-
Add the beef stock, blend the sauce and return it to the pan. Mix the cornflour with two spoonfuls of cold stock and stir it in gradually.
-
Return the pork tenderloin and cook for 3–4 minutes, keeping it juicy and the sauce glossy.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →