It’s Thanksgiving week: for us in Europe and rest of the World it’s almost like a fictional holiday that we only get to see in the movies. Every year, the fascination about what our American friends will serve on their table takes over the internet and all our favourite blogs. But there’s no stopping us extending their gratitude to our own dining tables, is there? And what if this year we proposed a recipe that broke the poultry convention? In fact, for this recipe we chose pork sirloin – and if you can get your hands on an authentic Iberico pork sirloin, all the better! To make it special, we created a sauce with sweet sherry wine, Pedro Ximenez, a staple of traditional Spanish cooking and drinking. Whether you will be with your family or with a special someone, this Spanish Solomillo with Pedro Ximenez wine sauce will impress them; and it’s so simple that you can spend more time with them rather than in the kitchen.
This recipe serves four, with some spare portions for seconds.
1 kg Pork sirloin
2 cloves of garlic
250ml chicken stock
230ml Pedro Ximenez sweet wine
100gr raisins (or sultanas)
1.5 tbsp flour
Step 1 – Cut your Sirloin into thick steaks, and rub salt and pepper on the meat.
Step 2 – In a wide pan, fry the pork steaks in a tablespoon of oil, till they get some colour. Then place the meat aside on a plate.
Step 3 – In the same pan, add more oil and fry the onions and garlic until very soft.
Step 4 – Add the raisins, wine and a bit of chicken stock. Let cook at a medium heat for a while and add the flour. Let it boil for five minutes and then you can decide either to use a hand blender to blend your ingredients into a creamy sauce, or to keep all the bits in the sauce, like I did.
Step 5 – You can now add the meat, cover the pan with a lid and let it cook for 5-7 minutes until the pork is cooked, but still juicy in the inside. Usually, this dish is served on a bed of fried potatoes, which go amazingly with this sauce!Follow @blenderbasil