Go Back
Print
Solomillo al Pedro Ximenez, or pork tenderloin in a sweet reduction sauce with raisins... A delicious Spanish classic pork recipe!

Solomillo al Pedro Ximenez

Solomillo al Pedro Ximenez, or pork tenderloin in a sweet reduction sauce with raisins... A delicious Spanish classic pork recipe!

Course Main Course, Starter
Cuisine Spanish
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2 people
Calories per serving 424 kcal

Ingredients

  • 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
  • pepper
  • salt

Instructions

  1. 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.
    Learn to make a simple classic puff pastry braid filled with sweet apples and raisins! You will love my apple strudel recipe...
  2. Then season the pork tenderloin on all sides with some pepper and salt.
    Solomillo al Pedro Ximenez, pork loin in a sweet and sour raisin sauce.
  3. 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.

    Solomillo al Pedro Ximenez, pork loin in a sweet and sour raisin sauce.
  4. 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.
    Solomillo al Pedro Ximenez, pork loin in a sweet and sour raisin sauce.
  5. 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.
    Solomillo al Pedro Ximenez, pork loin in a sweet and sour raisin sauce.
  6. 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.
    Solomillo al Pedro Ximenez, pork loin in a sweet and sour raisin sauce.
  7. Add the pork back to the pan as well and cover it.
    Solomillo al Pedro Ximenez, pork loin in a sweet and sour raisin sauce.
  8. 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.
    Solomillo al Pedro Ximenez, pork loin in a sweet and sour raisin sauce.
  9. 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.
    Solomillo al Pedro Ximenez, or pork tenderloin in a sweet reduction sauce with raisins... A delicious Spanish classic pork recipe!