Pork tenderloin with Pedro Ximenez with a light touch of garlic recipe
OIL USES: Sauté
INGREDIENTS
SERVINGS: 4
- 2 2 pork tenderloins (approximately 600-700 grams in total)
- salt and pepper to taste
- 3 tbsp GOYA® Garlic Extra Virgin Olive Oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 200 ml. Pedro Ximenez wine
- 200 ml. of beef broth
- 200 ml liquid cooking cream (optional, for a creamier sauce)
- chopped fresh parsley for garnish (optional)
- For the potato wedges:
- 4 big potatoes
- 3 tbsp GOYA® Garlic Extra Virgin Olive Oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp dried rosemary
- salt and pepper to taste
PREPARATION
1
Preheat the oven to 200°C. Wash the potatoes well (they can be left in their skins) and cut them into wedges.
2
In a large bowl, toss potatoes with GOYA® Garlic Extra Virgin Olive Oil, paprika, garlic powder, rosemary, salt and pepper until well coated.
3
Place the potatoes on a baking sheet in a single layer. Bake for 30-40 minutes, or until golden brown and crisp, stirring halfway through the baking time. When ready, remove from the oven.
4
To prepare the tenderloin, heat 2 tbsp. GOYA® Garlic Extra Virgin Olive Oil in a large skillet over medium-high heat. Season tenderloins with salt and pepper to taste.
5
Now sear the tenderloins in the skillet, cooking on all sides until golden brown (about 2-3 minutes per side). Remove the tenderloins from the pan and set aside.
6
In the same skillet, add an additional tablespoon of olive oil if necessary and lower the heat to medium.
7
Add the chopped onion and cook until golden brown and caramelized, about 10 minutes.
8
Now add the chopped garlic and cook for a couple of minutes more. Add the Pedro Ximénez wine and let it reduce by half. Add the beef broth and cook over medium heat until the sauce thickens a little.
9
If you want a creamier sauce, add the cream and cook over low heat until it thickens.
10
Return the tenderloins to the pan with the sauce and cook over medium-low heat for 10-15 minutes, or until cooked to desired doneness.
11
Cut the sirloin into medallions and serve with the Pedro Ximénez sauce on top and the potato garnish.
