Monday, February 13, 2012

Port Pork tenderloin (Solomillo de cerdo al oporto)

This recipe for pork tenderloin should be done with a sweet wine like a "Pedro Ximenez" or in this case a port with grapes and raisins. 


2 pork tenderloins
4 tablespoons olive oil
1/2 cup port
1 cup fresh grape juice
1 cup chicken broth 
1 tablespoon corn starch
1/2 cup raisins presoaked in water
salt and pepper

onion finely sliced and fried to garnish the dish
grapes for garnish

steamed asparagus

for the mashed potatoes:

6 big yukon gold potatoes cut in cubes
1 garlic head

Sear the tenderloins in olive oil on high heat and remove from the pan. Add the port to the pan, the grape juice, add the tenderloins and cook on low heat for about 20 minutes. Then add the corn starch diluted in the cup of chicken broth. Let it reduce about ten minutes and then add the raisins. Remove the tenderloin, and let the sauce reduce more to your likeness. 

Serve on a platter with the sauce, grapes, green asparagus, mashed potatoes, and fried onions.

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