| Prep: 20 mins | Cook: 40 mins – 60 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 21g | 8g | 16g |
| sugars | fibre | protein | salt |
| 15g | 2g | 46g | 0.8g |
Why I Love Spanish Pork Tenderloin with Pedro Ximénez
Choosing a single dish to call your favorite can be nearly as tough as selecting your favorite song or book. However, the delightful harmony of flavors in this Spanish gem of a dish, Pork Tenderloin with Pedro Ximénez, places it high on my list of beloved culinary creations. The recipe takes a quintessential ingredient in my repertoire, pork tenderloin, and marries it with Pedro Ximénez sherry to create an earthy-sweet symphony.
The Inspiration behind the Dish
Before I elaborate on why I adore this recipe so much, it’s worth mentioning the chef who sparked my interest in Spanish cuisine—none other than José Andrés. His pioneering approach to Spanish cuisine outside of Spain is genuinely inspiring. While Pork Tenderloin with Pedro Ximénez might not be a traditional Spanish dish, it’s the mutual love of quality ingredients, creativity, and a splash of sherry that makes this dish something that José and I can appreciate.
Finding Comfort in Uncommon Ingredients
As someone who grew up in Colorado, an area not exactly known for its Spanish cuisine, finding dishes like this one that incorporate sherry, an ingredient uncommon in the dishes I usually cook, is a refreshing change. The rich, sweet flavor of the Pedro Ximénez sherry brings a unique depth to the dish, contrasting beautifully with the hearty pork tenderloin. It reminds me a little of a dish Gordon and I enjoyed at a charming restaurant during a trip to Seville—Pork fillet in Oloroso wine sauce. I’ve tried to recreate it at home, but Pork Tenderloin with Pedro Ximénez has become our go-to instead!
A Symphony of Flavors in Every Bite
This recipe is similar to dishes like Coq au Vin or pork tenderloin with apples, which also involve meat slowly simmered with a significant liquid component. However, what sets this dish apart is the Pedro Ximénez sherry. Its distinct sweetness works wonders against the savory pork, onion, garlic, and spices. The result is a beautifully balanced and unforgettably tasty main course that pairs perfectly with patatas bravas or a simple green salad.
What You’ll Need
- 2 lbs of pork tenderloin
- 1 cup of Pedro Ximénez sherry
- 1 large onion
- 4 garlic cloves
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 2 tablespoons of honey
- 3 tablespoons of butter
- 1 thyme sprig
- 1 rosemary sprig
- 2 cups of chicken stock
Method
Step One
Start by preparing the ingredients: Slice the large onion thinly and mince the garlic cloves. Set aside. Now season the pork tenderloin with salt and pepper according to your taste.
Step Two
In a large pan, heat the olive oil over medium heat. Once hot, add the pork tenderloin to the pan and sear each side until it is golden brown. This should take about 2-3 minutes per side. Once the pork is well-seared, remove it from the pan and set aside.
Step Three
In the same pan, add the sliced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant. Be careful not to burn the garlic.
Step Four
Add the Pedro Ximénez sherry to the pan to deglaze it. Scrape all the flavorful bits from the bottom of the pan with a wooden spoon. Let it simmer for two minutes before adding the honey, thyme, and rosemary. Stir well to combine.
Step Five
Now, transfer the pork back into the pan, ensuring it is well-covered with the mixture. Cover the pan and let it cook on low heat for about 15 to 20 minutes, or until the pork is cooked through.
Step Six
While the pork is cooking, melt the butter in a separate saucepan. Once melted, add the chicken stock to the butter and stir continuously until it comes to a low boil. Let it cook until it reduces to a sauce-like consistency.
Step Seven
Finally, pour the reduced chicken stock sauce over the cooked pork tenderloin. Let it simmer together for a few more minutes, allowing the pork to absorb the flavors.
Step Eight
Remove the pan from the heat and let it rest for a few minutes before serving. Slice the tenderloin and serve it with the delicious Pedro Ximénez and chicken stock sauce. Enjoy your Pork Tenderloin with Pedro Ximénez!
