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| Pork Tenderloin with Pedro Ximenez sauce |
Dried fruits turn up in Christmas recipes from so many different parts of the world that it's easy to see how this too epitomises the flavours of Christmas. This recipe is for Solomillo al Aguere: Solomillo translates to sirloin, in this case of pork, Aguere style (Aguere is a district near the centre of La Laguna.)
Ingredients for 4 people:
4 pork tenderloins
1 large onion
250 ml of chicken stock
125 ml of Pedro Ximénez wine
5 tablespoons muscat raisins (about 80 grams)
1 tablespoon flour
olive oil
salt and black pepper
Method
Peel the onion and cut into thin julienne strips. Place over medium heat with 8 tablespoons of oil in a large pan (into which the sirloins and the sauce should fit afterwards). Let the onions poach until they're transparent. If they should begin to burn, lower the heat and if necessary add a tablespoon of water. Put the raisins to soak in a glass of water.
Season the pork tenderloins with salt and pepper on both sides. In a large pan, brown two of the tenderloins over a high heat. When they're golden, remove the tenderloins and add the other two. When ready remove the tenderloins, but leave the pan on the heat.
Pour the Pedro Ximénez (in the UK, Tesco sell this) wine into the pan. With a wooden spoon (or a wooden spatula), stir the wine through to deglaze the pan. Turn off the heat and set aside.
At this point the onion should be well poached. Add a tablespoon of flour to the onions and stir well (taking care that the flour does not stick) for a few seconds so that the flour becomes colored (and cooks through). Then pour the Pedro Ximénez wine and meat juices from the pan onto the onions. Stir for a minute, add the tenderloins and the hot chicken stock. Drain the raisins and add them to the sauce. Let the sauce simmer until it thickens to your liking. Try the sauce and season if necessary. And that's it.
Translated from: Sabores de La Navidad lagunera. Solomillo al Aguere
