Pork loin with Pedro Ximénez sauce
Joselito. I had it frozen. In the tips section, I'll share some things I learned about freezing this product from the brand's representatives, who are always a great source of information. And what can I say about the sauce? It's a staple that goes well with any cut of pork and chicken.
Ingredients · Servings 4
- 1 kg of Iberian pork loin
- 20g of extra virgin olive oil
- 2 medium onions
- 1 tablespoon of cornstarch
- 75g of Pedro Ximénez wine
- 1 knob of butter
- 250g beef broth —read the tips—
- Ground pepper to taste
- A pinch of salt
- Chopped parsley
Method · 40 min
- Season the pork loin medallions with salt and pepper. Add a drizzle of extra virgin olive oil to a frying pan and, when hot, sear them over high heat on both sides. They shouldn't be cooked through; we want them to remain juicy.
- Chop the onion. Perfection doesn't matter too much because it will be cooked later.
- Heat a wide, shallow saucepan or frying pan with the remaining extra virgin olive oil. Once hot, add the onion. Sauté over low heat for about 10 minutes.
- Dissolve the cornstarch in a splash of cold stock and add it to the saucepan along with the rest of the stock, the wine, a pinch of salt, and a pinch of pepper. Let it reduce for 10 minutes.
- If you're using a saucepan that won't break, use an immersion blender (like a regular hand blender) and blend until you have a smooth sauce. If you used a frying pan (or you're worried your saucepan might get damaged), put the sautéed ingredients in a blender and blend until smooth. Once blended, return it to your saucepan or frying pan.
- Add the knob of butter and let it melt. You'll see the sauce take on a wonderful glossy appearance.
- Place the medallions in the sauce for a couple of minutes if you want them to absorb the flavor. Alternatively, you can cook the meat fresh and serve the sauce on the base without mixing, whichever you prefer or think will be most popular at home.
- Serve and sprinkle with chopped parsley.
- Heat a wide, shallow saucepan or frying pan with the remaining extra virgin olive oil. When hot, add the onion. Sauté over low heat for about 10 minutes.
