Solomillo al Pedro Ximenez, or pork tenderloin in a sweet reduction sauce with raisins… A delicious Spanish classic pork recipe you definitely have to try out!
Oh hey, and this one is also a copycat recipe!
This gorgeous pork solomillo al Pedro Ximenez was one of the small tapas on the menu at Cinco Jotas in Madrid. It’s a great bar on the Plaza Santa Ana surrounded by other fabulous typical Spanish bars. Every time we are in Madrid, we go there for lunch or dinner.
It gets very lively, especially in the evenings!
Have you heard of Pedro Ximénez before?
It is a type of grape which is used as the base of lots of products. Such as wines, fortified drinks and vinegars. You can find it in basically every supermarket here in Spain.
It’s also delicious with yogurt or on crepes!
Solomillo al Pedro Ximenez Recipe
The reduction I use is a very tacky syrup that is both sweet and sour.
It’s quite close to aged balsamic vinegar also.
So guess this would be a good substitute here as well but if you do, add some extra brown sugar as well to balance the flavors even better. Or it might be too vinegary and sharp.
Very important to know.
One thing you really must do here: soak the raisins for at least 30 minutes before you start preparing this dish. Otherwise what will happen if you add the dried ones straight to the wine sauce. The dry raisins will attract the reduced vinegar, soak it all up and coagulate into sugary clumps.
And I can tell you: that certainly is not very appetizing at all! It’s like having a mouthful of small pebbles. We once made that mistake. Not again. So don’t forget to soak the raisins. That’s crucial here.
Do you love this pork solomillo recipe?
Then also check out another Spanish pork tenderloin recipe that I made recently: pork in whisky sauce or solomillo al whisky!
- 12,5 oz pork tenderloin (350 g)
- 2 tbsp onion chopped finely
- ½ cup chicken stock (120 ml)
- 4 tbsp Pedro Ximénez vinegar reduction
- 2 tbsp raisins
- 2 tbsp unsalted butter
- olive oil
- Transfer the raisins to a small cup and add cold tap water until they are fully submerged. Let the raisins soak in the water for at least 30 minutes until needed later on.
- Then season the pork tenderloin on all sides with some pepper and salt.
- Pour some olive oil in a large non-stick pan and place it over high heat. Once the oil is hot, add the pork to it.
- Brown it quickly on all sides for 5 minutes.
- Then remove the pork tenderloin and let it rest on a clean plate for now. Pour some some extra olive oil in the same pan you cooked the pork in (don't clean it but keep the remaining pork juices to add extra flavor to the sauce) and add the chopped yellow onion.
- Place the pan over over medium heat and gently cook the onion for about 5 to 7 minutes until transparant. Then pour in the chicken stock and the vinegar. Season with a pinch of pepper.
- Stir the onion sauce well. Bring it to a light boil and then turn the heat low. Drain the soaked raisins and add them to the sauce.
- Add the pork back to the pan as well and cover it.
- Cook for another 7 to 10 minutes until the sauce starts to thicken. You can always add flour or sauce thickener. I prefer to take the pan off the heat in the end and stir in a tablespoon of cold butter.
- Check the seasoning and add extra pepper, salt or vinegar to taste if necessary. Slice the pork up and place it onto warm plates. Drizzle with the onion sauce and serve hot.