Solomillo Al Pedro Ximenez Arguiñano – Pork tenderloin is a very versatile meat that allows for many recipes, such as baked pork tenderloin, grilled pork tenderloin, braised pork tenderloin, and more. This is very tender and juicy meat. that’s why I love it and that’s why I usually make it often at home.
Today I will teach you how to prepare a delicious pork tenderloin in gravy, a delicious and very easy to prepare dish that goes perfectly with our dishes.
Solomillo Al Pedro Ximenez Arguiñano
Gravy is a very popular sauce in UK gastronomy, although it is also widely consumed in countries such as USA, Canada, Australia etc. Basically, a sauce consists of using the juice from cooking certain types of meat and making a sauce with it (you can also use broths from the same meat) contains other ingredients such as butter, flour, spices, among others, and depending on country, usually used to complement certain dishes such as steaks, chicken, meat, pork, lamb or mashed potatoes. It is also the main part of a very typical Canadian dish called poutine.
Avec Plaisir: Solomillo Al Pedro Ximénez Con Risotto De Setas
In some supermarkets you can buy the sauce already canned, canned or concentrated in cubes, but I advise you better to prepare the sauce at home, the result will be much tastier, more natural and without chemicals and preservatives, also if you have leftover sauce, you can store it in the refrigerator and then use for chicken, meat and even mashed potatoes, they are very tasty.
We invite you to watch our step-by-step videos below where we explain how to cook pork tenderloin in sauce!! And if you have any doubts or questions, you can send them to us by writing at the end of the recipe.
And if you like recipes with pork, I recommend you make these Glazed Pork Chops or these delicious Pork Chop Casserole, great options to diversify our meals! You can also make this delicious pork loin with creamy cabrales cheese, a unique and very comforting dish!! or this delicious beer-battered pork loin, another perfect option to enjoy this wonderful white meat!! And if you’re looking for a more special dish, I recommend this pork tenderloin with white wine or this delicious orange tenderloin! a real joy!! You can also choose this delicious Pedro Ximénez Pork Tenderloin or this Honey Mustard Pork Tenderloin!! foods that feed the soul!! and of course, you couldn’t miss the delicious BBQ ribs or those delicious sweet and sour pork ribs! very simple recipes that will make you successful!!
Step 1: We start cooking the pork fillet in the sauce, for this we season the fillet with salt and pepper, then in a pan with a little olive oil and at a medium high temperature we will cook it until done (about 3 minutes on each side), leave .
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Step 2: Now it’s the turn of our sauce. To do this, we add butter to a saucepan or saucepan over medium heat (not too high) until it melts, then add flour, mix and cook until we see that it becomes thick. caramel color (it will take a few minutes, be patient), we stir from time to time and when we see that it already has a caramel color, as shown in the video, we add the hot meat broth and cook until the sauce reduces a little and has a thick consistency .(it is not necessary that the consistency be very thick, it should be as shown in the video, as soon as we remove the sauce from the heat and rest for a few minutes, it will thicken even more). then add Perrine sauce, a little pepper, cook for another 1 minute and take off the heat.
Step 3: Serve the pork tenderloin on a plate, spread the sauce on top and our delicious pork tenderloin in sauce is ready, enjoy!!
The gravy doesn’t have to be super thick when you take it off the heat, it should be as shown in the video, if you take it off the heat and let it rest for a few minutes it will thicken evenly.
If you have leftover sauce, you can store it in the refrigerator and use it later for other dishes like meat, chicken, pork, mashed potatoes, etc. Take it out of the fridge and let it warm up, then microwave it and you’re done.
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Serve this delicious pork tenderloin in gravy with mashed potatoes, white rice or baked potatoes. 1. Let the wine evaporate. I leave it on medium heat. Squeeze the juice from the orange. Strain and mix with cornstarch.
2. When the wine is half evaporated, add the cream and orange juice. Season with salt and pepper and let simmer over medium heat for about 15 minutes, until thickened. Don’t forget to stir.
3. Season the meat, do it on the rack 1, 5 on each side. If you have foie gras, you can grill it and place the meat on top. Over the sauce!!
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