Home Gourmet Spanish Food Jamon, SPanish Cured Ham Paella Supplies Ceramics and Cookware for Kitchen & Table Spanish Winex Gifts Bath Products and Toiletries New World Flavors New Products Sale Items
Banner Promotion
Home / Recipes / Main Courses / Ibérico Pork Sirloin in Orange Sauce with Pedro Ximénez

Ibérico Pork Sirloin in Orange Sauce with Pedro Ximénez - Solomillo de Cerdo Ibérico con Salsa de Naranja y Pedro Ximénez

Ibérico Pork Sirloin in Orange Sauce with Pedro Ximénez

Makes 4 servings.

Prep Time: 30 min.

Cook Time: 1 hour

Not Yet Rated
This recipe is not yet rated
Add a Review

Ingredients:

2 Ibérico pork sirloins (You may substitute a pork tenderloin.)
2 tbsp oil
1/2 cup Pedro Ximénez
Marinade:
2 tbsp oil
Juice of two oranges and the zest of one
2 tbsp soy sauce
2 tsp vinegar
Pinch of cayenne pepper
Salt
Caramelized onion:
2 onions
2 tbsp sugar
2 tbsp oil

Preparation:

Marinade: Mix the ingredients together. Season the meat and marinate in this mixture for 12 hours in the refrigerator.

Sirloins: When it is almost time to serve, remove the sirloins from the marinade and drain. Brown on both sides in the hot oil. Remove from pan, add marinade and reduce for 10 minutes over a hot flame. Add the Pedro Ximénez and bring to a boil, mixing in all the pan juices.

Caramelized onion: Slice the onion into rings and cook gently with the oil and sugar, until caramelized. Cut the pork into slices and serve with the Pedro Ximenez sauce and caramelized onion.


By María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

Discount Coupon

TOOLBOX

  • Add ingredients to my cart
  • Print recipe
  • Email to a Friend

THIS RECIPE FEATURES:

Colosia Cream Sherry by Bodegas Gutierrez
Colosia Cream Sherry by Bodegas Gutierrez
  • Round, crisp and velvety aroma
  • Aged for at least 5 years
  • Great as an aperitif or with dessert
Rated 5 Stars
$19.60 WN-166
Classic Paella
Order Form for Free Catalog
Email Address:
First Name:
Last Name:
Address 1:
Address 2:
City:
State/Province:
Country:
Zip/Postal Code: